Sweet Potato, Calaloo & Pumpkin Curry

The Recipe


    2 large sweet potatoes (cubed)

    1 pumpkin or butternut squash (cubed)

    4 tbsp curry powder

    1 tbsp turmeric

    1 tsp paprika

    Black pepper

    1 tsp ginger

    1 onion (diced)

    3 garlic cloves (chopped)

    1 scotch bonnet

    2 cups of water

    200ml coconut milk

    280g callaloo

    2 tbsp. Veg. oil


    1. Add veg. oil to pot, & then onions, garlic, scotch bonnet pepper & cook until softened.
    2. Add 2 tbsp of the curry powder & cook until dark brown. Add 200ml coconut milk, stir & make a curry paste.
    3.  Add the pumpkin & sweet potatoes then season with the remaining curry powder with black pepper, paprika & ginger. Mix well. Then add 2 cups of water & cook the vegetables until soft.
    4. Pour the rest of the coconut milk into the pot & stir. Finally add the callaloo & mix together. Simmer for 5 minute.

    Nutritional Information:

    Per Serving: 746 Kcals, 66.4g Fat, 5.5g Protein