Servings: 10 | Preparation time: 20 minutes | Cooking time: 30 minutes
Ingredients
- 1 kg sweet potato, peeled and cut into chunks
- 450 gr roasted red pepper, cut into thick slices
- 400 gr can chopped tomato
- 100 gr of sweet corn
- 50 gr ginger, roughly chopped
- 2 cans (800 gr) of black beans, rinsed and drained
- 2 vegetable stock cubes, crumbled
- 2 onions, 1 diced, 1 roughly chopped
- small bunch coriander, leaves and stalks separated
- 4 tbsp of Cool Runnings jerk seasoning
- 4 tbsp of red wine vinegar
- 3 tbsp of British Class demerara style brown sugar
- 2 tbsp of olive or sunflower oil
- 2 tsp of Cool Runnings curry powder
- 1 tsp of Cool Runnings thyme leaf
Directions
1. In a large pan or casserole pot, heat the olive oil over medium heat. Add the diced onion and gently sauté until softened and translucent, about 5 minutes.
2. Meanwhile, in a food processor or using a hand-held blender, blend the roughly chopped onion, ginger, coriander stalks, and jerk seasoning into a thick paste.
3. Add the blended mixture to the softened onions in the pan and cook for 2–3 minutes, stirring often, until fragrant.
4. Stir in the thyme, curry powder, chopped tomatoes, vinegar, sugar, and stock cubes. Add 600 mL of water and bring everything to a gentle simmer.
5. Simmer for 10 minutes, then add the diced sweet potatoes. Continue simmering for another 10 minutes.
6. Stir in the beans, corn, and chopped peppers. Season with salt and pepper to taste, and simmer for an additional 5 minutes, or until the sweet potatoes are just tender.
7. Serve hot and enjoy.
Vegetable Jerk Curry Recipe Card
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