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Jerk sweet potato & black bean curry

Jerk sweet potato & black bean curry

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A star rating of 4.5 out of 5.155 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 10

Serve your vegetable curry Caribbean style, flavoured with thyme, jerk seasoning and red peppers – great with rice and peas

  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal209
fat3g
saturates1g
carbs39g
sugars14g
fibre7g
protein6g
low insalt0.7g
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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 tomato
  • 4 tbsp red wine vinegar
  • 3 tbsp demerara sugar
  • 2 vegetable stock cubes, crumbled
  • 1kg sweet potato, peeled and cut into chunks
  • 2 x 400g cans black beans, rinsed and drained
  • 450g jar roasted red pepper, cut into thick slices

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.

Goes well with

Recipe from Good Food magazine, January 2013

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A star rating of 4.5 out of 5.155 ratings
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