Jerk Sweet Potato and Black Bean Curry
found in Mains - Vegetarian
 | Vegetarian |  | Vegan |  | Nut Free |
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Prep: 50 minutes
Cook: 45 minutes
Cuisine: Caribbean
Difficulty:
Moderate
Serve your vegetable curry Caribbean style, flavoured with thyme, jerk seasoning and red peppers - great with rice and peas.
Ingredients
- 2 onions, half diced, half roughly chopped
- 2 tbsp sunflower oil
- 2oz stem ginger (pieces)
- 5 coriander leaves
- 3 tbsp jerk seasoning
- 2 thyme sprigs
- 15oz chopped tomatoes (tinned)
- 4 tbsp red wine vinegar
- 3 tbsp demerara sugar
- 21⁄4lb sweet potato, peeled and cut into chunks
- 29oz black beans, rinsed and drained
- 16oz roasted red pepper(s), cut into thick slices
Directions
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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