Jerk Sweet Potato & Black Bean Curry

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

Preparation Time: 50 Minutes

Cooking Time: 45 Minutes

Serves: 10


  • 2 onions, 1 diced, 1 roughly chopped
  • 2 tbsp sunflower oil
  • 50g ginger, roughly chopped
  • Small bunch of 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 potato, peeled and cut into chunks
  • 2 x 400g cans black beans, rinsed and drained
  • 450g jar roasted red pepper, cut into thick slices


  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 minutes, then drop in the sweet potatoes and simmer for 10 minutes more.
  3. Stir in the beans, peppers, and some seasoning, and simmer for another 5 minutes until the potatoes are almost tender. Cool and chill for up to 2 days.
  4. 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.

Credit: Sarah Cook