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A hearty one-pot meal, we love this Caribbean curry. Serve with coconut rice or naan bread to mop up the tasty juices! Tasty and really easy…that’s dinner sorted then!Easy-Caribbean-Curry-1

SERVES 6 PREP 10 MINS

COOK 40 MINS

What you need:

2tbsp vegetable oil

2 onions, chopped

1 aubergine, cubed

3 garlic cloves, crushed

400g lamb mince

2tbsp madras curry powder

400g can tomatoes

500ml chicken stock

500g sweet potatoes, cubed

125g frozen peas

Fresh coriander, to garnish

 

What you need to do:

  • Heat the oil, add the onions and aubergine and fry for 5 mins. Add the garlic and cook for 2 mins. Stir in the mince and cook for 5 mins, stirring, until browned.
  • Add the curry powder and cook for 2 mins. Stir in the tomatoes, stock and sweet potatoes. Bring to the boil then reduce the heat, cover and simmer for 20 mins until all the vegetable are tender.
  • Add the peas and cook for 3 mins. Garnish with a few coriander leaves and serve with coconut rice or naan bread.

Food editor’s top tip: To make coconut rice, cook 300ml easy cook American rice with 650ml water, 1 chopped onion and 50g grated creamed coconut.

Per serving:  308 calories, 14g fat, (5g saturated fat) 27g carbs

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