Jerk sweet potato & black bean curry

Jerk sweet potato & black bean curry

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(133 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

  • Healthy
  • Vegetarian
  • Vegan

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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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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sarahdawn10's picture
28th Jun, 2020
First time making a jerk dish - loved it and served with jerk cod fillet & plenty of fresh coriander.'s picture
26th Apr, 2020
Superb! Cooked it on an electric stove outside on a sunny Sunday afternoon. Bliss.
19th Apr, 2020
This was an absolutely delicious curry. I had one portion left over the following day and made it into soup with 500ml of stock - just used a stock cube.
30th Mar, 2020
Delicious, although a bit sweet. Next time I'll reduce the sugar a bit.
Alistair MacDonald's picture
Alistair MacDonald
20th Sep, 2018
Delicious result, was very curious about "jerk" as it seems to be flavour of the month. Definitely not disappointed. No probs with cooking time of potatoes as many people suggest, maybe chop them a little smaller. This is a repeater!
Pee's picture
28th Jan, 2018
I only used half the vinegar and chicken stock cubes as that’s all I had, otherwise I followed the recipe to the letter. Yes, the sweet potatoes took longer to cook but that made the sauce nice and rich and thick! The coriander really brings the flavours together. Very tasty and made 8 generous portions (I’m a good eater).
26th Apr, 2017
Delicious definitely a new family favourite
6th Feb, 2017
Excellent recipe! I halved the quantities, except the chopped tomatoes and it turned out great. The addition of coriander really adds something to the dish. It took quite a while to prepare and I managed to get 4 decent portions by halving the quantities but anyway I will make it again without a shadow of a doubt.
25th Jan, 2017
It was nice we thought too much ginger but each to his/her own. Maybe make again. It wasn't a hit especially fter all the preparation Average
18th Nov, 2016
I was originally put off making this as I don't have a blender but I chopped it up finely and it was fine (and didn't take too long). I halved the recipe and it just made enough for 2.5/3 portions. I roasted a pepper in the oven for 25min, used malt vinegar, cooked potatoes for 5 min longer and used dried herbs instead of thyme. Tasted lovely and not too sweet unlike some other jerk recipes.


Hannah Vasey's picture
Hannah Vasey
30th Dec, 2018
Can I freeze this?
goodfoodteam's picture
31st Dec, 2018
Thanks for your question. Yes, you can freeze this. Defrost carefully so that the potatoes don't break up.
Chris Murphy's picture
Chris Murphy
17th Dec, 2018
Some people suggest roasting the potatoes beforehand but cooking them in the sauce means they absorb all of the flavour making them even tastier. Depending on the size of the potatoes, you'll probably need longer than 10/15 minutes to cook them. If the sauce gets too thick add a bit of water!
30th Nov, 2016
if try to add acidity ingredients like vinegar and tomatoes later after potatoes get cooked it will significantly reduce the cooking time :) Otherwise it takes ages until the sweet potato get cooked. Peace :)
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