sweet potato Caribbean curry
Recipe from Five Ingredient vegan by Katy Beskow (Quadrille, £15) Photography © Luke J Albert.
Creamy and gently spiced, this vibrant curry will transport you to warmer climates, wherever you are.
Jerk seasoning is available in supermarkets, in the dried herbs and spices aisle. This handy spice mix combines
allspice, paprika, chillies, nutmeg and thyme, delivering a warm kick to curries, stews and roasted vegetables with minimal effort. Serve with Jamaican rice (page 139 of Five Ingredient Vegan).
Serves 2 generously
Suitable for freezing
1 tbsp sunflower oil
4 medium sweet potatoes, peeled and chopped into
2cm (1in) chunks
1 red (bell) pepper, sliced
2 tsp jerk seasoning
400ml (400ml) canned full-fat coconut milk
handful of coriander (cilantro), stalks removed
pinch of sea salt
Throw in spinach, kale or watercress for extra colour, texture and to boost the nutritional value.
Gently heat the oil in a large pan over a medium heat, then add the sweet potato chunks and red pepper slices.
Cook for 5 minutes until the sweet potato starts to soften, stirring often to prevent sticking.
Spoon over the jerk seasoning, then pour in the coconut milk.
Simmer for 25 minutes, stirring occasionally, until the sweet potato is tender.
Remove the pan from the heat and scatter over the coriander.
Season with sea salt to taste.
Enjoyed this recipe?
All the flavour and texture of fish cakes – but completely vegan! These no-fish cakes are golden and crisp on the outside, while being fluffy and fragrant inside.
During my years as a vegan, I’ve had a love/hate relationship with tofu. The love part is when tofu is crisp, golden and full of flavour; the hate part is when tofu is spongy and soggy!