Stranger Foods

CaribbeanJerk sweet potato & black bean curry

Serves 10 | Prep 45 mins | Cook 50 mins

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

Ingredients

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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 , then drop in the sweet potatoes and simmer for more. Stir in the beans, peppers and some seasoning, and simmer for another 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.