Jerk Black Bean and Sweet Potato Curry
Ingredients
- 2 tbsp rapeseed oil
- 1 red onion sliced
- 1 tsp ginger paste (or small thumb size piece of fresh ginger)
- 1 garlic clove (crushed)
- Few thyme sprigs (leaves removed)
- 1½ tbsp jerk seasoning
- 300ml vegetable stock
- 400ml carton passata
- 1 tbsp red wine vinegar
- ½ tbsp brown sugar
- 1 large sweet potato (cut into small chunks)
- 2 red peppers (sliced)
- 400g tin black beans (drained)
- Fresh coriander leaves
Instructions
- Preheat oven to 200 deg celsius
- Season the sweet potato chunks and put into the oven to roast for approx 20 minutes
- Add the rapeseed oil to a casserole dish and fry the peppers and onions until softened
- Add the jerk seasoning to the pan and fry for a further 2 minutes
- Add the garlic and fry for a further 2 minutes
- Add the ginger paste, pasta, vinegar, stock and sugar. Bring to the boil
- Simmer for 10 minutes
- Add the sweet potato chunks and stir in the black beans
- Top with fresh coriander leaves
- Serve with rice
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