Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Jamaican prawn and sweet potato curry
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 1 onion, finely diced
- spray oil
- 1-2 tbsp Jamaican jerk curry paste
- ¼ scotch bonnet chilli, seeded and finely chopped
- 300g sweet potatoes, peeled and diced
- ¼ tsp ground allspice
- 400g tin half-fat coconut milk
- 100ml veg stock
- leaves picked to make 1 tsp thyme
- 200g raw peeled prawns
- leaves to serve coriander
- warmed to serve roti
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.
