Healthy sweet potato recipe for 10 people, takes only 45 mins; recipe has onion, sunflower oil, ginger, coriander, jerk seasoning, thyme, chopped tomato, red wine vinegar, demerara sugar, vegetable stock, sweet potato, black bean and red pepper.
Jerk sweet potato & black bean curry
Course: Healthy sweet potato
Servings
10
servings
Prep time
50 mins
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
Directions
- 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.
