Jerk Sweet Potato & Black Bean Curry

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

• Cooking Time Prep 50 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 10

Nutrition per serving

• Kcalories

  209

• Protein

  6g

• Carbs

  39g

• Fat

  3g

• Saturates

  1g

• Fibre

  7g

• Sugar

  14g

• Salt

  0.7g

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 tomatoes
• 4 tbsp red wine vinegar
• 3 tbsp demerara sugar
• 2 vegetable stock cubes, crumbled
• 1kg sweet potatoes, peeled and cut into chunks
• 2 x 400g cans black beans, rinsed and drained
• 450g jar roasted red peppers, 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.

Categories: All Christmas, Cuisines, Healthy, Special Diets, Vegetables, Vegetarian