RECIPE: Jerk sweet potato & black bean curry

This curry dish is perfect for the entire family


by Fiona Day |
Published on

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.

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