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.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Ingredients
- 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
Instructions
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Mist a large saucepan or casserole pot with low calorie spray. Add the onion and cook for 8-10 minutes, until softened.
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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.
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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.
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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.
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5 Just before serving, stir the coriander leaves through the curry then divide the cauliflower rice and curry between 4 plates.