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Sweet Potato Fry   Veg   HT  ACC  West Indian  40mins

 

Serves 4    Hot Vegetarian  Vegan Vegetable  Pulses  Accompaniment   Gluten Wheat Dairy Free  Eggless  Caribbean  West Indies

 

Ingredients

450g/1lb Sweet Potato, cut into 2.5cm/1 inch cubes

Salt

3 tbsps Vegetable Oil

1 Large Onion, roughly chopped

2 Garlic Cloves, thinly sliced

1 teasp Cumin

1 x 400g/14oz tin Red Kidney Beans, drained

2 tbsp Lime Juice

1 teasp Finely grated Lime Zest

2 tbsp freshly chopped Coriander

 

Instructions

 

1.  Place the potato and salt in a large saucepan, cover with water, bring to the boil then reduce the heat and simmer, uncovered for 10-15 minutes or until just tender. Do not overcook. Drain well and allow to dry off.

 

2. Heat 2 tablespoons of the oil in a large frying pan until very hot, add the cooked potato cubes and sauté for about 5 minutes until beginning to brown on all sides.

 

3. Meanwhile,  heat the remaining vegetable oil in another frying pan, add the onion and garlic and sauté until beginning to brown.

 

4. Transfer the onion mixture to the pan with the potatoes and mix well.

 

5. Add the cumin, beans, lime juice and zest and cook, stirring, until heated through.

 

6. Stir in the coriander and serve immediately.

 

 

 

More Vegetable Accompaniment  Recipes  |   What's in Season  |  Growing Vegetables

 

 

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Key techniques required to make this recipe

 

Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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