Jamaican Jerk Prawn and Sweet Potato Curry

In this sweet and spicy curry, sweet potatoes and prawns are gently simmered in a chilli and coconut broth. In 30 minutes from pan to bowl, you can enjoy a flavourful meal with only 340 calories per serving.

INGREDIENTS:

• 1-2 tbsp Walkerswood Jerk Seasoning, mild or hot (Buy Now)
• 200ml Grace Classic Coconut Milk (Buy Now)
• 1 tbps JCS Real Jamaican Style Curry Powder (Buy Now)
• 1 tsp Rapeseed Oil
• 1 Onion
• 1 Garlic Clove
• 1 tsp Grated Ginger Root
• 1 tsp Fresh Chillies
• 250g Sweet Potatoes
• 200ml Coconut Milk
• 100g Prawns
• 1 Lime
• 125ml Water
• Fresh Coriander

DIRECTIONS:

• In a skillet, heat the vegetable oil and sizzle finely chopped onions until they get soft and translucent.
• Then, add crushed garlic, grated ginger root, and sliced chillies.
• Cook for a few minutes until the garlic is fragrant and then stir in the curry powder and Jerk paste.
• Peel the sweet potatoes and dice them into small chunks.
• Then, add the prepared vegetables to the pan with the onions, pour in the coconut milk and water, and give all a good stir. Season with salt to taste.
• Simmer the stew for 10 minutes at medium heat until the sweet potatoes are soft and you can easily poke them with a fork.
• Add the prawns and cook them for 5 minutes until they turn slightly pink.
• Remove the pan from the heat, add grated lime zest and squeezed lime juice.
• Finally, garnish your curry with freshly chopped coriander and serve and lime wedges.