Jerk Sweet Potato & Black Bean Curry
A vibrant and flavorful dish that brings together the warmth of jerk seasoning, the sweetness of sweet potatoes, and the richness of black beans. The fragrant mix of onions, ginger, and coriander creates a tantalizing base for this hearty and wholesome stew. Perfect for cozy gatherings or as a comforting meal for busy weeknights.
— Constant Cookbook
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
Instructions
- Gently soften the diced onion in the sunflower oil in a big pan or casserole.
- 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.
- 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.
Cook Time
45M
Prep Time
PT50M
Yield
Serves 10
Nutrition
- Calories: 209 calories
- Fat Content: 3 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 39 grams carbohydrates
- Sugar Content: 14 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.7 milligram of sodium
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