West Indian Style Sweet Potato Curry

The original recipe can be found on the BBC Good Food site at:

https://www.bbcgoodfood.com/recipes/west-indian-sweet-potato-curry

I modified the recipe, because I had stuff in the fridge which needed to be used. The substitutions work very well.








Here is the original list of ingredients, and the substitutions I made:

1 tsp rapeseed oil (cooking stage skipped)
2 red onions, halved and sliced (white onion)
thumb-sized piece ginger, finely chopped (substituted by powdered ginger)
2 tbsp Madras curry powder (substituted by Garam Massala)

1 tsp allspice (substituted by some nutmeg)
400g can chopped tomatoes (yes)
200g sachet coconut milk (substituted by Greek yoghurt)
1 tbsp fresh thyme leaves (I used dried thyme)
1 tbsp gluten-free vegetable bouillon (I used vegetable stock)
3 sweet potatoes, peeled and cut into large cubes (yes)
325g white cabbage, roughly chopped (substituted with some diced brussels sprouts)
2 red peppers, chopped (yes)

I also added half a diced courgette, and some cajun seasoning, which resembles garam massala seasoning. Plus three green chillies, marinaded in vinegar. 

I made so much of the main part of the dish that I skipped everything in the rice accompaniment. I boiled some white basmati rice and added some dried thyme during the last two minutes of cooking.  For the record, the ingredients of the recommended accompaniment are as below.

125g brown basmati
1 red onion, chopped
2 garlic cloves, chopped
1 tbsp fresh thyme leaves
1 tsp vegetable bouillon
400g can black-eyed beans

And the originally recommended method:

Heat the oil in a very large nonstick frying pan, add the onions and ginger, and cook for 5 mins. Add the curry powder and allspice, then pour in the tomatoes plus a can of water, the coconut milk, thyme and bouillon.

Add the sweet potatoes, cabbage and peppers, cover the pan and simmer for 20-25 mins or until all the vegetables are tender but with a little bite, topping up with a little water if looking dry.

Meanwhile, tip the rice into a pan with the onion, garlic, thyme and bouillon. Pour in 600ml water, cover and cook for 25 mins or until the liquid has been absorbed and the rice is tender – check towards the end to make sure it isn’t catching. Stir in the beans and heat through.