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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



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


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




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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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


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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