Ingredients
- onion 1, finely diced
- spray oil
- Jamaican jerk curry paste 1-2 tbsp
- scotch bonnet chilli ¼, seeded and finely chopped
- sweet potatoes 300g, peeled and diced
- ground allspice ¼ tsp
- half-fat coconut milk 400g tin
- veg stock 100ml
- thyme leaves picked to make 1 tsp
- raw peeled prawns 200g
- coriander leaves to serve
- roti warmed to serve
Method
-
Step 1
Fry the onion in a spray of oil for 5 minutes, then add the curry paste, chilli, sweet potato and allspice and fry for another 5 minutes. Add the coconut milk, stock and thyme, and cook for 20 minutes until the potato is cooked through. When the potato is soft, mash some pieces with the back of a fork to make a thicker sauce. Stir in the prawns, simmer until pink, scatter with coriander and serve with roti.
Nutritional Information
- Kcals 389
- Fat 15.1g
- Saturates 11.3g
- Carbs 39.5g
- Fibre 6.4g
- Protein 20.8g
- Salt 1.1g
