Jerk sweet potato & black bean curry

Jerk sweet potato & black bean curry

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(40 ratings)

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Cooking time

Prep: 50 mins Cook: 45 mins

Skill level

Easy

Servings

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

Additional info

  • Vegetarian
  • Vegan
  • Healthy
Nutrition info

Nutrition per serving

kcalories
209
protein
6g
carbs
39g
fat
3g
saturates
1g
fibre
7g
sugar
14g
salt
0.7g

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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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.

Recipe from Good Food magazine, January 2013

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Comments

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lucylacy's picture
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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
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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
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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
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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
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Thought this was delicious

georgemunson's picture
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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
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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
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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
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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
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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
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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
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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
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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
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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
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really disappointed in this dish. Looked much better than it tasted.

amberloo's picture
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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
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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.

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