Jerk sweet potato & black bean curry




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

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. 

Method

  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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