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Ingredients

Method

  • STEP 1

    Gently soften the diced onion in the sunflower oil in a big pan or casserole.

  • STEP 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.

  • STEP 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 TIPS

TIP
If you’re making ahead, keep the coriander leaves fresh after you’ve chopped off the stalks – simply wrap in slightly damp kitchen paper.

Recipe from Good Food magazine, January 2013

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