If you’re making ahead, keep the coriander
leaves fresh after you’ve chopped off
the stalks – simply wrap in slightly damp
Gently soften the diced onion in the
sunflower oil in a big pan or casserole.
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.
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.