Sweet Potato, Calaloo and Pumpkin Curry Recipe

Sweet Potato, Calaloo and Pumpkin Curry Recipe

Our delicious Caribbean veggie curry recipe.
Quick and easy to make.

Serves 4. 

  • Ingredients:
  • 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

Method:

  •  Add veg. oil to pot, & then onions, garlic, scotch bonnet pepper & cook until softened.
  • Add 2 tbsp of the curry powder & cook until dark brown. Add 200ml coconut milk, stir & make a curry paste.
  •  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.
  • Pour the rest of the coconut milk into the pot & stir. Finally add the callaloo & mix together. Simmer for 5 minute\

Per serving: Kcals-746 Fat- 66.4g Protein- 5.5g