Jerk Sweet Potato & Black Bean Curry

Preparation Time: 50 Minutes

Cooking Time: 45 Minutes

Serves: 10

Ingredients:

• 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

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 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