Jerk sweet potato & black bean curry

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• nom nom nom

  04 February 2013

  nom nom nom rated and commented on this recipe

  

  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!

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• fargecook

  05 February 2013

  fargecook commented on this recipe

  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!!

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• Georgem

  06 February 2013

  Georgem rated and commented on this recipe

  

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

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• Collinszzz

  07 February 2013

  Collinszzz rated and commented on this recipe

  

  Thought this was delicious

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• charlea

  11 February 2013

  charlea rated and commented on this recipe

  

  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.

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• eclectikat

  22 February 2013

  eclectikat rated and commented on this recipe

  

  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.

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• Sue

  27 February 2013

  Sue commented on this recipe

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

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• Marga

  28 February 2013

  Marga rated and commented on this recipe

  

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

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• lucylacy

  31 March 2013

  lucylacy rated and commented on this recipe

  

  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.

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• Jen_Atkinson

  07 April 2013

  Jen_Atkinson rated and commented on this recipe

  

  I really enjoyed this, but wow it was HOT!

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• jb5370

  30 April 2013

  jb5370 rated and commented on this recipe

  

  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.

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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 6.0g, carbohydrate 39.0g, fat 3.0 g, saturated fat 1.0g, fibre 7.0g, sugar 14.0g, salt 0.7 g

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