Jerk sweet potato & black bean curry

Jerk sweet potato & black bean curry

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(46 ratings)


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Cooking time

Prep: 50 mins Cook: 45 mins

Skill level



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 info

Nutrition per serving

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  • 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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  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.

Recipe from Good Food magazine, January 2013

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randomcupcake's picture

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

Many Thanks

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
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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
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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.

lydia8601's picture
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I have made this a few times now, it's such a delicious dish, very different to the Italian/Indian dishes I usually make. Instead of having this with rich and to turn it into a bit of a mixture, I serve with a couple of Quorn sausages and a poached egg on top. May not be to everyone's taste but I feel it really completes the dish. Enjoy!

alicer90's picture
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Yum!! Really enjoyed this. Made the day before and left it to melge overnight. Was a bit shy with the jerk (2 tbsps) but it was really flavoursome. Got my black beans from Sainsburys - but can imagine it would work with other types of beans if you can't find them!

katyecooks's picture
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I love this recipe! I use butternut squash instead of sweet potato, half the sugar and pop some chopped up pineapple in at the end for a sweet crunch. Waitrose sell tins of black beans too – after a long hard search!

IriskMike's picture

delicious recipe, tastes much better the next day after the flavours have all fused. Makes a great lunch wrap (using tortilla or roti)!

nikkinoodle40's picture

Not a big fan. Sweet potatoes could do with further cooking. Thought Cajun/Jerk seasoning would be similar but of course they are not. Ended up doing my own spice blend of 2 tbsps of Cajun and 1 tsp thyme, 0.5 tsp allspice, 0.25 tsp cinnamon. Not a favourite

skinnyliz85's picture

Really yummy low fat recipe. Made a few amendments, I used fresh red pepper, added some spinach and used balsamic vinegar as I had no red wine vinegar to hand. It was a little sweet for my taste so next time I will reduce the sugar.

rheiah's picture
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My boyfriend absolutely loved this one. Great money saver - we made the recipe for just the two of us and got quite a few meals out of it.

Reduced the vinegar by half & had it just on its own (and once with flatbread, which was very nice as well).

jb5370's picture
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This is a great flavour filled dish and goes down well with veggie and meat-eaters. I've never been able to find tins of black beans anywhere (Chines supermarket maybe?) so just use whatever I've got, aduki last time. I also use balsamic instead of red wine vinegar and cajun seasoning instead of jerk. I make the full amount and freeze in portion sizes for later. I serve it with couscous.