Name: Jerk sweet potato & black bean curry
Prep time: 50 min
Cook time: 50 min
Yield: 10
Ingredients: 2 onions, 1 diced, 1 roughly chopped -; 2 tbsp sunflower oil -; 50g ginger, roughly chopped -; small bunch coriander, leaves and stalks separated -; 3 tbsp jerk seasoning -; 2 thyme sprigs -; 400g can chopped tomato -; 4 tbsp red wine vinegar -; 3 tbsp demerara sugar -; 2 vegetable stock cubes, crumbled -; 1kg sweet potato, peeled and cut into chunks -; 2 x 400g cans black beans, rinsed and drained -; 450g jar roasted red pepper, cut into thick slices -

Ingredients for - Jerk sweet potato & black bean curry

1. 2 onions, 1 diced, 1 roughly chopped

2. 2 tbsp sunflower oil

3. 50g ginger, roughly chopped

4. small bunch coriander, leaves and stalks separated

5. 3 tbsp jerk seasoning

6. 2 thyme sprigs

7. 400g can chopped tomato

8. 4 tbsp red wine vinegar

9. 3 tbsp demerara sugar

10. 2 vegetable stock cubes, crumbled

11. 1kg sweet potato, peeled and cut into chunks

12. 2 x 400g cans black beans, rinsed and drained

13. 450g jar roasted red pepper, cut into thick slices

How to cook deliciously - Jerk sweet potato & black bean curry

1 . Stage

Gently soften the diced onion in the sunflower oil in a big pan or casserole.

2 . Stage

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 . Stage

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.