Caribbean Prawn & Sweet Potato Curry with Roti

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.

Serves: 2
10 mins Prep Time 25 mins Cook Time
10 mins Prep Time
25 mins Cook Time
  • 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.

  • 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.

  • 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.

  • 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.

  • Add the prawns to the curry and cook for a further 3-4 minutes. Serve the curry with the roti and garnish with coriander.

Cooking tip

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