Jerk sweet potato & black bean curry

2 of 5-a-day caribbean fibre good for you jamaican low calorie vegetarian curry veggie curry west indian

N/A

Source

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

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

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.

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.