This delicious vegan curry is scrumptious with ‘Rice ’n Peas’ !
Prep time 10 Minutes
Cooking time 20 -25 mins
- 330g sweet potato
- 120g cooked or tinned black beans
- 1 Cup coconut water
- 1 Cup water
- ½ green papaya
- ½ red onion
- 100g soaked cashew nuts
- 1 tsp black sesame seeds
- ½ yellow pepper
- ½ green pepper
- handful spinach
- 1 boiled skinned and chopped ripe plantain
- Small bunch fresh coriander to add and garnish
- ¾ jar of Chef Bernie’s Tropical Curry Coconut Sauce
Wash and prep all the veg into bite size pieces, put a large skillet or saucepan onto the heat and add the the cup of water, turn on the heat and as soon as boiling add the papaya, replace the lid and cook for 5 mins.
Add in the sweet potato, onion and peppers stir and then cook with the lid on for a further 5 mins, stir occasionally. You want to make sure it stays moist but not wet.
Now add in the rest of the ingredients except the spinach and fresh herbs.
Add in the sauce and stir, replace lid and simmer gently for another 10 mins, check the softness of the papaya and sweet potato at this stage and if soft add the coconut water, spinach and herbs, stir in and bring up to heat with the spinach looking wilted.
Serve and enjoy, we love this with Rice ’n Peas which you can find the recipe for in our Tropical Cook Book
Chef Bernie’s Tropical Curry Coconut Sauce