Strong flavours of the Caribbean make this a veggie dish anyone can enjoy.
(2 votes)
Cook: 35 Mins
Serves: 4
Price: 90p per serving
Nutritional Information
Each 420g serving contains
Energy
1735kj
414kcal
1735kj
414kcal
21%
Fat
16g
16g
Med
23%
23%
Saturates
9g
9g
Med
45%
45%
Sugars
19g
19g
High
21%
21%
Salt
1g
1g
Med
17%
17%
of your reference intake.
Typical energy values per 100g:
413kj/99kcal
Typical energy values per 100g:
413kj/99kcal
Ingredients
1 onion, chopped
2 tbsp sunflower oil
2cm piece root ginger
1 level tsp ground allspice
1 level tsp ground coriander
1 level tsp hot chilli powder
600g sweet potatoes (weighed with peel), peeled
500ml hot vegetable stock
1 tbsp chopped fresh thyme
2 tbsp tomato purée
2 level tsp sugar
175g green beans, halved
1 large red pepper, de-seeded and sliced or cubed
300g can black eye beans, drained and rinsed
50g sachet Patak’s Creamed coconut, chopped or grated
Rice, to serve
Method
1
Cook the onion in the oil in a large pan until soft. Peel and chop the ginger, add to the pan and cook for another minute.
2
Add the allspice, coriander and chilli powder, and stir over a low heat for 1 minute. Cut the sweet potato into 2cm cubes, then add to the pan along with the stock, thyme, tomato purée and sugar. Season, then heat until simmering, cover the pan and simmer for 10 minutes.
3
Add the green beans, red pepper, black eye beans and coconut, and stir until the coconut has dissolved. Cover and simmer for another 10 minutes or until all the vegetables are tender.
4
Serve with rice.