Jerk Sweet Potato & Black Bean Curry

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 tomatoes
• 4 tbsp red wine vinegar
• 3 tbsp demerara sugar
• 2 vegetable stock cubes, crumbled
• 1kg sweet potatoes, peeled and cut into chunks
• 2 x 400g cans black beans, rinsed and drained
• 450g jar roasted red peppers, cut into thick slices

Method

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 10mins, then drop in the sweet potatoes and simmer for 10mins more. Stir in the beans, peppers and some seasoning, and simmer for another 5mins 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.

Nutritional information per serving

Fat 3g
Saturated 0.9g
Protein 6g
Carbs 39g
Sugar 11g
Fibre 5g
Kcal 207