Jerk sweet potato & black bean curry

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

Ingredients

Instructions

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 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.
3. 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.

Nutrition