- Cook Time: 50 mins
- Serving: 10 Persons
Nutrition facts (per portion)
- Calories: 209
- Carbohydrate Content: 39g
- Fat Content: 3g
- Fiber Content: 7g
- Protein Content: 6g
- Saturated Fat Content: 1g
- Sodium Content: 0.7g
- Sugar Content: 14g
Jerk sweet potato & black bean curry Recipe
Jerk sweet potato & black bean curry is a Healthy sweet potato recipe for 10 people, takes only 45 mins; recipe has onion, sunflower oil and ginger.
Ingredients
- Coriander - small bunch coriander, leaves and stalks separated
- Red Pepper - 450g jar roasted red pepper, cut into thick slices
- Onion - 2 onions, 1 diced, 1 roughly chopped
- Chopped Tomato - 400g can chopped tomato
- Vegetable Stock - 2 vegetable stock cubes, crumbled
- Black Bean - 2 x 400g cans black beans, rinsed and drained
- Sweet Potato - 1kg sweet potato, peeled and cut into chunks
- Thyme - 2 thyme sprigs
- Sunflower Oil - 2 tbsp sunflower oil
- Ginger - 50g ginger, roughly chopped
- Red Wine Vinegar - 4 tbsp red wine vinegar
- Demerara Sugar - 3 tbsp demerara sugar
- Jerk Seasoning - 3 tbsp jerk seasoning
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.