Serve your vegetable curry Caribbean style, flavoured with thyme, jerk seasoning and red peppers – great with rice and peas
Prep:50 mins
Serves 10
2 onions, 1 diced, 1 roughly chopped2 tbsp sunflower oil50g ginger, roughly choppedsmall bunch coriander, leaves and stalks separated3 tbsp jerk seasoning2 thyme sprigs400g can chopped tomato4 tbsp red wine vinegar3 tbsp demerara sugar2 vegetable stock cubes, crumbled1kg sweet potato, peeled and cut into chunks2 x 400g cans black beans, rinsed and drained450g jar roasted red pepper, cut into thick slices
STEP 1Gently soften the diced onion in the sunflower oil in a big pan or casserole.STEP 2Meanwhile, 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.STEP 3To serve, gently heat through on the hob. Roughly chop most of the coriander leaves and stir in, then serve scattered with the remaining leaves.
