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Jerk sweet potato & black bean curry

Jerk sweet potato & black bean curry

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(57 ratings)

Prep: 50 mins Cook: 45 mins

Easy

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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Ingredients

  • 2 onion, 1 diced, 1 roughly chopped

    Onion

    un-yun

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

  • 2 tbsp 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

    Ginger

    jin-jer

    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

    Thyme

    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 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

Method

  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 (55)

katyecooks's picture
5

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
5

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
5

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.

jenniferatkinson's picture
3

I really enjoyed this, but wow it was HOT!

lucylacy's picture
5

Delicious. We loved this. It freezes well and is delicious served with wholegrain rice. I just used an off the shelf jerk seasoning and have no complaints. I haven't tried Jerk seasoning before but will definitely be using it again.

margalens's picture
4

Really enjoyed this, though used supermarket jerk paste instead of jerk seasoning and fresh pepper.
Sue, you can find tinned black beans in Sainsburys.

yumsue's picture

I have been looking for tinned black beans and can't find any. Where can I buy them please?

eclectikat's picture
5

So easy and tasty, this is a new favorite weeknight dinner. I haven't tried it with peppers yet. The first time I made it I wilted baby spinach into it towards the end of cooking time and it was epic so I make it like that now. Also substituted a spoon of blackstrap molasses instead of the sugar and vinegar because I think it does the same thing in terms if giving depth of flavour and a bit of sweetness. You don't need much, taste along the way and adjust to your liking. It's great with rice or naan but I've also just had it on its own with a dollop of yogurt on top. Love it.

charlea's picture
4

Very tasty, but very spicy! Had this by itself with a lunchtime dish, and paired with some creme fraiche to serve. Helped to reduce the heat. Added less jerk seasoning than suggested (2 heap spoons) and good thing I did. Easy to freeze and eat for lunch at work.

collinszzz's picture
4

Thought this was delicious

georgemunson's picture
4

Really tasty, particularly with fresh lime, sliced red chillis and fresh roughly chopped coconut stirred through just before serving.

fargee's picture

Made this recipe this evening, I made a few changes to it, by adding a few sliced spring onions, using a fresh pepper instead of a jar and only using 1 spoonful of sugar. There was a sharpness to it because of the vinegar but for my taste it was fine because I don't like my main course overly sweet. I would definitely make this again but would probably use a little less jerk seasoning because this was at about the maximum heat level for me, hot enough to make my nose run!!

katieburton's picture
5

I made this using home made jerk marinade instead of shop bought jerk spice and it was a real success, quite a special dish. Next time I'll remember to soak the beans earlier though!

countingfish's picture
4

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!

marktewk's picture
5

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

angelalambert's picture

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.

folkoono's picture
3

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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