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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.
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