Jerk sweet potato & black bean curry

Jerk sweet potato & black bean curry

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(62 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

    Onion

    un-yun

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

  • 2 tbsp sunflower oil
    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

    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 potatoes

    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 (59)

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.

hippylippylou's picture
5

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!

dlockhart's picture
5

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.

martolina24's picture
4

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!

Frantic Flapjack's picture
4

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.

louiserutherford's picture
1

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

amberloo's picture
5

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!

sw77's picture
4

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.

louisa_holbrook's picture
5

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.

suegriff26's picture
5

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

cawool's picture
3

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?

johnmb's picture

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

katetmcc's picture

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?

helena1980's picture
4

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!

johnmb's picture

What would you eat this with?

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