Jerk sweet potato & black bean curry

Jerk sweet potato & black bean curry

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(83 ratings)

Prep: 50 mins Cook: 45 mins


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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  • 2 onions, 1 diced, 1 roughly chopped



    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



    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

    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


  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, questions and tips

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5th Mar, 2014
I absolutely love this dish and so do my friends and family. I dont change anything cos nothing needs to be changed. it serves about 6 perfect portions.
15th Jan, 2014
This was a nice meal. I didnt have Jerk seasoning so used something very similar, but dont think I put enough in, it wasnt very hot. The sweet potatoes didnt really cook enough and the above recipie does NOT serve 10! I cooked it last night for 5 and i did a side salad and bread, and it wasnt really enough. However we all enjoyed it and was a nice healthy dinner.
12th Jan, 2014
This is just one of a many great meals I've made from GoodFood whilst I take my first steps into vegetarianism. I substituted 2 of the table spoons of demerara sugar for 3 chopped pineapple rings along with their natural juice from the tin, as I felt 3 table spoons of sugar was a bit excessive. Also added a splash of Sailor Jerry Caribbean spiced rum and served it with chapatis. As a spicy food lover I didn't find it too hot, though it was a slow burner. So if you wanted to reduce the heat I'd suggest just using 1 1/2 to 2 table spoons of jerk seasoning in the hand blended paste. Was an excellent dish that I would definitely make again.
6th Jan, 2014
I made this last night and the flavours are excellent. Very easy to make as well as there are very few steps. I left mine to simmer for a lot longer though as I wanted a thicker sauce. I also added two deseeded scotch bonnets as well. Lovely stuff. Thanks for posting this!
lovepears's picture
2nd Oct, 2013
Truly wonderful dish! I didn't have any jerk seasoning so I've made up my own one: cinnamon, nutmeg, garlic etc Also I used red kidney beans instead of black beans- all together worked beautifully. I will definately make it again!
24th Sep, 2013
Very tasty but, despite being liking very spicy food, this was even too spicy for me and I only added 2 dessert spoons of jerk! I suspect this is how it serves 10 as you will need only a small amount of curry with loads of rice to cope with the spice! I suggest if you're using paste then 1 tablespoon is more than enough. Agree with others that doesn't need too much sugar, I used one teaspoon. Good way to use up the 2kg bag of sweet potatoes I was wondering what to do with.
3rd Sep, 2013
I have made this a few times now, it's such a delicious dish, very different to the Italian/Indian dishes I usually make. Instead of having this with rich and to turn it into a bit of a mixture, I serve with a couple of Quorn sausages and a poached egg on top. May not be to everyone's taste but I feel it really completes the dish. Enjoy!
2nd Sep, 2013
Yum!! Really enjoyed this. Made the day before and left it to melge overnight. Was a bit shy with the jerk (2 tbsps) but it was really flavoursome. Got my black beans from Sainsburys - but can imagine it would work with other types of beans if you can't find them!
23rd Aug, 2013
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!
16th Jul, 2013
delicious recipe, tastes much better the next day after the flavours have all fused. Makes a great lunch wrap (using tortilla or roti)!


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