- 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
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 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
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.
If you’re making ahead, keep the coriander leaves fresh after you’ve chopped off the stalks – simply wrap in slightly damp kitchen paper.