Caribbean Prawn & Sweet Potato Curry with Roti

Caribbean Prawn & Sweet Potato Curry with Roti

Caribbean Prawn & Sweet Potato Curry with Roti

Prep Time
10 Minutes
Cook Time
25 Minutes
This curry is expertly spiced using Schwartz Caribbean Street Food Seasoning to give a sweet, rich curry with a creamy texture and served with a simple to make Roti flatbread.
  • 1 sachet Caribbean Jerk Seasoning

  • 1 tablespoon vegetable oil

  • 1 red onion, diced

  • 325 grams (11 ounces) sweet potato, peeled and diced small

  • 400 millilitres (13 fluid ounce) coconut milk, light

  • 100 grams (4 ounces) flour

  • 5 tablespoons water

  • 175 grams (6 ounces) King prawns, raw

  • coriander to garnish

Cooking tip
  1. Dice the sweet potato smaller to reduce the amount of time the curry needs to cook.


  • 1 Heat the vegetable oil in a large frying pan and fry the onion and half the sweet potato over a medium-heat for 3-4 minutes, or until the onions have softened.
  • 2 Stir in the coconut milk, Caribbean Street Food Seasoning and simmer slowly with a lid on until the sweet potato has softened, allow to cool slightly then transfer to a blender and liquidise the mixture until silky and smooth.
  • 3 Pour the mixture back in the pan with the rest of the sweet potato and the allow to simmer for 10 minutes, or until potato has begun to soften with a lid on.
  • 4 Meanwhile to make the roti, pre-heat a griddle pan over a medium high heat. Mix the flour with 5 tbs of water and knead until it forms a dough. Cut the dough in half and roll out until ½ cm thick. Cook on the griddle for 1-2 minutes on each side.
  • 5 Add the prawns to the curry and cook for a further 3-4 minutes. Serve the curry with the roti and garnish with coriander.