Vegan Jerk-Style Sweet Potato Curry

This vegan Jerk curry is a Caribbean-inspired curry with loads of colourful veg that’s perfect served with cauliflower rice. 

vegan jerk curry recipe

Vegan Jerk-style sweet potato curry with cauli rice

A Caribbean-inspired curry with loads of colourful veg that’s perfect served with cauliflower rice.

  • 4 spray (s calorie-controlled cooking spray)
  • 1 medium onion (finely chopped)
  • 1- inch slice of root ginger (peeled and roughly chopped)
  • 3 clove (s Garlic, roughly chopped)
  • 2 individual chilli (green or red, Scotch Bonnet variety, halved and deseeded)
  • 3 teaspoons fresh rosemary (finely chopped)
  • 12 sprig (s fresh coriander, leaves and stalks separated)
  • 4 medium spring onions (trimmed and roughly chopped)
  • 1/2 tbsp allspice
  • 600 g raw sweet potato (peeled and cut into 2-3cm pieces)
  • Kidney Beans (cooked)
  • 1 large can of kidney beans (drained)
  • 2 medium red pepper (s, deseeded and roughly chopped)
  • 1 can of reduced fat coconut milk
  • ½ cube Vegetable stock (made with 300ml hot water)
  • 1 medium lime
  • 600 g Cauliflower (Raw)
  1. Mist a large saucepan or casserole pot with low calorie spray. Add the onion and cook for 8-10 minutes, until softened.
  2. Meanwhile, place the ginger, garlic, scotch bonnet chillies, coriander stalks, spring onions and ground allspice in a mini food processor and blitz until finely chopped. Add this to the onions and cook for 3 minutes then add the sweet potatoes, kidney beans, red peppers, coconut milk and vegetable stock and season well.
  3. Bring to a simmer and cook for 20 minutes with a lid on, until the sweet potato is just cooked then remove the lid and cook for a further 10 minutes, until thickened slightly. In the meantime, mist a wide pan with low calorie spray over a medium heat and add the cauliflower rice and cook for 4-5 minutes, until just cooked.
  4. To make cauliflower rice, blitz the cauliflower in a food processor, then cook in a pan misted with cooking spray for 3-4 minutes.
  5. Just before serving, stir the coriander leaves through the curry then divide the cauliflower rice and curry between 4 plates.

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Weight Watchers

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