Jerk sweet potato & black bean curry

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• johnmb

  02 January 2013

  johnmb commented on this recipe

  What would you eat this with?

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• Helena

  02 January 2013

  Helena rated and commented on this recipe

  

  Spicy and very tasty. I served this with rice. I will put a little less potato in next time I make it, but that's probably just personal preference. A great dish!

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• Kate

  02 January 2013

  Kate commented on this recipe

  I would have preferred the ingredients needed for making jerk seasoning here rather than saying to use jerk seasoning. Fresh seasoning is so much nicer - maybe you could do a recipe for it?

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• KC

  03 January 2013

  KC commented on this recipe

  Am planning to try this, but will make my own jerk seasoning, found this recipe to try http://www.bbc.co.uk/food/recipes/jerkseasoning_89190

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• johnmb

  03 January 2013

  johnmb commented on this recipe

  Yep, goes well with rice. I'd use a little less jerk seasoning myself - it's pretty fire-ey.

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• Miz Pepperpot

  04 January 2013

  Miz Pepperpot rated and commented on this recipe

  

  This is a nice vegetable side dish, goes well with grilled meat or fish. I reduced the amount of sugar used as was too sweet for my taste. Also, ready made jerk seasonings vary enourmously in heat and flavour, better to make your own or try and test a few to find a favourite. I have to say that the name of this dish is confusing, to me its jerked veg and black beans. What does this dish have to do with curry?

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• Suegriff26

  05 January 2013

  Suegriff26 commented on this recipe

  VeryTasy. Added some pineapple towards the end. Served with brown rice

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• Suegriff26

  05 January 2013

  Suegriff26 rated this recipe

  

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• Loubob

  09 January 2013

  Loubob rated and commented on this recipe

  

  I was surprised. A really nice, spicy and tasty veggie dish. I used Bart's Jerk Seasoning and adjusted the quantities of everything to about half, to serve 2 generously with proper leftovers for the freezer. Served this with mixed basmati and wild rice, with peas.

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• sw77

  10 January 2013

  sw77 rated and commented on this recipe

  

  Nice recipe. I added 4 cloves of garlic to the paste and used a Tesco Jerk paste instead of seasoning (2 spoons). I think the jerk paste made a richer casserole. I think 4 spoons of vinegar would have overpowered the dish so I added less. Also I find that sweet potato breaks up on re-heating to I used a mixture of butternut squash and carrots and cooked for 10 mins more. Overall very tasty.

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• Amber

  16 January 2013

  Amber rated and commented on this recipe

  

  This recipe was delicious and it impressed my husband who usually moans about vegetarian meals. The jerk seasoning gave it a kick, I just used a local supermarket ready made spice blend that was more than adequate. I have made a second batch to have again at the weekend!

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• Foodie

  21 January 2013

  Foodie rated and commented on this recipe

  

  really disappointed in this dish. Looked much better than it tasted.

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• Frantic Flapjack

  22 January 2013

  Frantic Flapjack rated and commented on this recipe

  

  Tasted really good and very colourful. Strange list of ingredients but they went well together. This is not really a curry - more a spicy stew. I used Cajun spice mix as didn't have Jerk and it was fine. Served with basmati rice.

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• martolina24

  23 January 2013

  martolina24 rated and commented on this recipe

  

  I enjoyed this, only next time I'll put a little less vinegar and sugar and a little more veg stock. Will be making it one of my regulars though!

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• Deborah

  26 January 2013

  Deborah rated and commented on this recipe

  

  Great recipe although I tweaked it by making my own Jerk paste, soaking dried black beans and using a fresh pepper. A good hearty veggie stew perfect for a cold evening.

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• HippyLippyLou

  26 January 2013

  HippyLippyLou rated and commented on this recipe

  

  This is definitely a curry, but a west-indian one! (just like you get thai curry, indian curry, chinese curry etc) I halved the ingredients as making less but otherwise stuck to the recipe and found it the yummiest dish I've made for ages - totally full of flavour. Could use fresh red peppers to make it cheaper. I love the idea of using butternut squash and carrots instead of sweet potato too. Yum!

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• Folko Ono

  27 January 2013

  Folko Ono rated and commented on this recipe

  

  Made this last night. Halved the recipe and it made enough for two plus a small amount of leftovers. It was very tasty but for some reason the sweet potatoes took an age to cook - I ended up having to simmer them for more than an hour and they still weren't completely soft by the end! If I made this again I think I'd parboil them first, make my own jerk paste and use fresh peppers.

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• Angela Major

  27 January 2013

  Angela Major commented on this recipe

  My meat eating fiance loved this. Never cooked with Jerk seasoning before although was aware of its origins. The flavours made a great change to a curry.

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• Mark

  31 January 2013

  Mark rated and commented on this recipe

  

  The curry was a bit too spicy for my wife so I added greek yogurt. It was delicious.

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• sophie

  02 February 2013

  sophie rated and commented on this recipe

  

  I halved the vinegar as well, as it seemed quite a lot. I also only used 2 tbsp sugar but it was still a little too sweet for my taste. I made the full amount, but I don't think it would feed more than 6, just a warning! Other than that it was a very tasty dinner, made a nice change from usual veggie recipes, and was great the next day in wraps for lunch!

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http://www.bbcgoodfood.com/recipes/2835667/

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Ingredients

• 2 onions , 1 diced, 1 roughly chopped
• 2 tbsp sunflower oil
• 50g ginger , roughly chopped
• small bunch coriander , leaves and stalks separated
• 3 tbsp jerk seasoning
• 2 thyme sprigs
• 400g can chopped tomatoes
• 4 tbsp red wine vinegar
• 3 tbsp demerara sugar
• 2 vegetable stock cubes, crumbled
• 1kg sweet potatoes , peeled and cut into chunks
• 2 x 400g cans black beans , rinsed and drained
• 450g jar roasted red peppers , cut into thick slices

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Difficulty and servings

Serves 10

Preparation and cooking times

Prep 50 mins

Cook 45 mins

Vegetarian, Vegan, Low-fat, Super healthy

Ingredients

• 2 onions , 1 diced, 1 roughly chopped
• 2 tbsp sunflower oil
• 50g ginger , roughly chopped
• small bunch coriander , leaves and stalks separated
• 3 tbsp jerk seasoning
• 2 thyme sprigs
• 400g can chopped tomatoes
• 4 tbsp red wine vinegar
• 3 tbsp demerara sugar
• 2 vegetable stock cubes, crumbled
• 1kg sweet potatoes , peeled and cut into chunks
• 2 x 400g cans black beans , rinsed and drained
• 450g jar roasted red peppers , cut into thick slices

PER SERVING

209 kcalories, protein 6g, carbohydrate 39g, fat 3 g, saturated fat 1g, fibre 7g, sugar 14g, salt 0.7 g

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