Jerk Sweet Potato & Black Bean Curry

Jerk Sweet Potato & Black Bean Curry

14TH AUGUST 2020

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 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


  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 potaties 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