Name: Jerk sweet potato & black bean curry
Prep time: 50 min
Cook time: 45 min
Total time: 1 h 35 min
Yield: 10
Cuisine: Caribbean
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

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Jerk sweet potato & black bean curry

Jerk sweet potato & black bean curry

Sarah Cook

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Serves 10

Easy

Prep: 50 mins

Cook: 45 mins

A star rating of 4.5 out of 5.168 ratingsRate

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

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal209

low
fat3g
saturates1g
carbs39g
sugars14g
fibre7g
protein6g
salt0.7g

low

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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A star rating of 4.5 out of 5.168 ratings

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