The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Kickin’ prawn & sweet potato curry
Just because you don’t have a Caribbean break booked doesn’t mean your taste buds can’t some fun in the sun! Juicy prawns and sweet potatoes get their sizzle on in this hot and heavenly jerk-spiced curry, along with green beans and peppers, while Greek-style yogurt cools things down. Sprinkle with coriander, spoon onto rice and pretend you’re in paradise.
SWK: Source of fibre
SWK: High protein
Plants 5
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Serving size
Ingredients
- 160g green beans
- 1 tbsp jerk seasoning (Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 200g prawns (Crustaceans)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 handful of fresh coriander
- 140g basmati rice
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 onion
- 1 small sweet potato
- 1 chilli
- 1 pepper
Nutritional Information
Calories: 539
Protein: 32g
Carbs: 101g
Fat: 2.9g
Ingredients
- 2 tbsp jerk seasoning (Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
- 2 onion
- 1 sweet potato
- 1 chilli
- 2 pepper
- 240g green beans
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 400g prawns (Crustaceans)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh coriander
- 280g basmati rice
Nutritional Information
Calories: 513
Protein: 32g
Carbs: 96g
Fat: 2.5g
Kickin’ prawn & sweet potato curry
Just because you don’t have a Caribbean break booked doesn’t mean your taste buds can’t some fun in the sun! Juicy prawns and sweet potatoes get their sizzle on in this hot and heavenly jerk-spiced curry, along with green beans and peppers, while Greek-style yogurt cools things down. Sprinkle with coriander, spoon onto rice and pretend you’re in paradise.
Cook time:
35 mins
Cuisine:
Caribbean
Food group:
Shellfish
Allergens: Celery, Crustaceans, Milk
Cooking Instructions
Before you start
- 1 large saucepan
- 1 large non stick frying pan
Chop, chop!
- Peel the onions and cut each into 8 wedges, then chop the sweet potato into 2cm cubes. Finely dice the chilli (deseed for less heat).
- Deseed the peppers and dice into 2cm squares. Trim and halve the green beans.
Get your curry going
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, sweet potato, chilli (to taste) and peppers for 5 mins.
- Stir in the jerk seasoning and ginger & garlic paste and cook for 1 min.
Poach the prawns
- Crumble in the stock, pour in 400ml water (600ml for 4 portions) and add the green beans. Simmer for 10-12 mins until the sweet potato is soft.
- Add the prawns and simmer for 5-6 mins, until they're pink and the sauce has reduced by two-thirds. Remove from the heat and leave to cool slightly, then stir in the yogurt.
Boil the rice
- Meanwhile, cook the rice in boiling water for 10-12 mins, then drain.
Finish & serve
- Finely chop the coriander, then stir it into the curry and serve with the rice.