Jerk sweet potato & black bean curry

• onions↗2

  1 diced, 1 roughly chopped

• sunflower oil↗2 tbsp tbsp
• ginger↗50g g

  roughly chopped

• coriandersmall bunch

  leaves and stalks separated

• jerk seasoning3 tbsp tbsp
• thyme↗2

  sprigs

• can chopped tomato400g g
• red wine vinegar↗4 tbsp tbsp
• demerara sugar↗3 tbsp tbsp
• vegetable stock↗2

  cubes, crumbled

• sweet potato↗1kg kg

  peeled and cut into chunks

• black beans↗2 x 400g cans

  rinsed and drained

• jar roasted red pepper↗450g g

  cut into thick slices

Step-by-step instructions

1. 1

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

2. 2

   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. 3

   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.