Jerk sweet potato & black bean curry

Jerk sweet potato & black bean curry

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(60 ratings)

Prep: 50 mins Cook: 45 mins


Serves 10
Serve your vegetable curry Caribbean style, flavoured with thyme, jerk seasoning and red peppers - great with rice and peas

Nutrition and extra info

  • Vegetarian
  • Vegan
  • Healthy

Nutrition: per serving

  • kcal209
  • fat3g
  • saturates1g
  • carbs39g
  • sugars14g
  • fibre7g
  • protein6g
  • salt0.7g
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  • 2 onion, 1 diced, 1 roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 50g ginger, roughly chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • small bunch coriander, leaves and stalks separated
  • 3 tbsp jerk seasoning
  • 2 thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 400g can chopped tomato
  • 4 tbsp red wine vinegar
  • 3 tbsp demerara sugar
  • 2 vegetable stock cubes, crumbled
  • 1kg sweet potato, peeled and cut into chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 2 x 400g cans black beans, rinsed and drained
  • 450g jar roasted red pepper, cut into thick slices


  1. Gently soften the diced onion in the sunflower oil in a big pan or casserole.

  2. Meanwhile, whizz together the roughly chopped onion, ginger, coriander stalks and jerk seasoning with a hand-held blender. Add to the softened onion and fry until fragrant. Stir in the thyme, chopped tomatoes, vinegar, sugar and stock cubes with 600ml water and bring to a simmer. Simmer for 10 mins, then drop in the sweet potatoes and simmer for 10 mins more. Stir in the beans, peppers and some seasoning, and simmer for another 5 mins until the potatoes are almost tender. Cool and chill for up to 2 days.

  3. To serve, gently heat through on the hob. Roughly chop most of the coriander leaves and stir in, then serve scattered with the remaining leaves.

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Comments (57)

Memetimms's picture

Added coconut milk to tone the heat down. And added chicken also. Very nice.

Charbagley's picture

Halved the recipe as making for two and have frozen the leftovers. Loved it, but as others have said sweet potatos take much longer than stated. I will roast them briefly beforehand next time :-)

cen49pksr's picture

Great tasting dish. So many flavours and looks great as well.

johnvirgobrown's picture

Agree with the comments about the time for the sweet potatoes to cook. I used a couple of dessert spoonfuls of jerk marinade (scaling the whole thing down for two), I don't then think any additional sugar, vinegar or stock cube is necessary.

mellog's picture

Great recipe, really tasty and good to have a veggie jerk dish. You definitely need to cook the sweet potato for longer. Roasting them first would work well with this.

Anyuta's picture

Absolutely delicious! I've halved the recipe, used only one tbsp of cider vinegar and sugar, and fresh red peppers and red kidney beans. Having read other comments, I was worried the potatoes will take ages to cook, but I chopped them in small cubes and added extra water. They ended up taking about 20 minutes (+5 min with beans and peppers), and there was no need for extra water. I also used Asda's own jerk seasoning and the curry ended up quite hot and fragrant, not bland at all. This one's a keeper as a great vegetarian healthy meal!

nandavies's picture

Great recipe. My meat eating husband and son enjoyed it. Makes loads but freezes well. Will certainly make again.

randomcupcake's picture

has anyone got any suggestion for adapting recipe to fit 2 people?

Many Thanks

Leopoldoni's picture

Divide by five, perhaps?

rachycc's picture

Sweet potatoes take far longer than stated in recipe to cook, but overall a really delicious and easy curry. I couldn't get black beans so substituted red kidney, worked fine.

tracieah's picture

Made this in the week as part of our one night meat free challenge. It took slightly longer to cook than times stated. Not quite hot enough for us so chucked in a few dried chillies while it cooked to impart a bit more heat. Had to use dried black beans which I soaked and cooked before hand as no tinned in the local super market. Very tasty. Even Hubby liked the taste ( though not keen on the sweet potato) so next time may try it with normal spuds . A change from indian and that curries which we always cook

Tinny29's picture

I made a jerk paste instead of seasoning. A new favourite of mine. Went down well with all my family. Served with Jerk chicken and rice.

emmie27's picture

Great taste guessed amounts for four by using two sweet potatoes, small red onion, 1/4 white onion for paste, 1x400g can toms & black beans, kept an eye on it and kept adding water, used 1.5tbsns jerk, 1tbpn vinegar. It was pretty hot (drizzled over low fat plan yoghurt to serve to get the best down a little) and I cooked it for 30 mins with the sweet potatoes in. Will definitely make again. Oh & added 1 separately cooked chicken breast on husbands portion to keep the meat eater happy!

shireen3149's picture

I made this as part of a Caribbean dinner for a crowd. Made it the day before and it definitely needed more than 10 minutes to get the sweet potatoes soft-more like 30 minutes with the lid off for some of the time to let it thicken. Grilled my own peppers to add in later.Very tasty.

cheekymwah's picture

I absolutely love this dish and so do my friends and family. I dont change anything cos nothing needs to be changed. it serves about 6 perfect portions.

charrisonwebb29's picture

This was a nice meal. I didnt have Jerk seasoning so used something very similar, but dont think I put enough in, it wasnt very hot. The sweet potatoes didnt really cook enough and the above recipie does NOT serve 10! I cooked it last night for 5 and i did a side salad and bread, and it wasnt really enough. However we all enjoyed it and was a nice healthy dinner.

PJR's picture

This is just one of a many great meals I've made from GoodFood whilst I take my first steps into vegetarianism. I substituted 2 of the table spoons of demerara sugar for 3 chopped pineapple rings along with their natural juice from the tin, as I felt 3 table spoons of sugar was a bit excessive. Also added a splash of Sailor Jerry Caribbean spiced rum and served it with chapatis. As a spicy food lover I didn't find it too hot, though it was a slow burner. So if you wanted to reduce the heat I'd suggest just using 1 1/2 to 2 table spoons of jerk seasoning in the hand blended paste. Was an excellent dish that I would definitely make again.

bartpettman's picture

I made this last night and the flavours are excellent. Very easy to make as well as there are very few steps. I left mine to simmer for a lot longer though as I wanted a thicker sauce. I also added two deseeded scotch bonnets as well. Lovely stuff. Thanks for posting this!

lovepears's picture

Truly wonderful dish! I didn't have any jerk seasoning so I've made up my own one: cinnamon, nutmeg, garlic etc Also I used red kidney beans instead of black beans- all together worked beautifully. I will definately make it again!

janelovestastyfood's picture

Very tasty but, despite being liking very spicy food, this was even too spicy for me and I only added 2 dessert spoons of jerk! I suspect this is how it serves 10 as you will need only a small amount of curry with loads of rice to cope with the spice! I suggest if you're using paste then 1 tablespoon is more than enough. Agree with others that doesn't need too much sugar, I used one teaspoon. Good way to use up the 2kg bag of sweet potatoes I was wondering what to do with.


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