Potato Fry Veg HT ACC
West Indian 40mins
Vegetarian Vegan Vegetable Pulses Accompaniment
Gluten Wheat Dairy Free Eggless Caribbean West Indies
Sweet Potato, cut into 2.5cm/1 inch cubes
tbsps Vegetable Oil
Large Onion, roughly chopped
Garlic Cloves, thinly sliced
x 400g/14oz tin Red Kidney Beans, drained
tbsp Lime Juice
teasp Finely grated Lime Zest
tbsp freshly chopped Coriander
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.
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
Meanwhile, heat the remaining vegetable oil in another frying pan, add the
onion and garlic and sauté until beginning to brown.
Transfer the onion mixture to the pan with the potatoes and mix well.
Add the cumin, beans, lime juice and zest and cook, stirring, until heated
Stir in the coriander and serve immediately.
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