Serves: 10 | Preparation time: 50 minutes | Cooking time: 45 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 (800gr) 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 tablespoons of Cool Runnings jerk seasoning
- 4 tablespoons of red wine vinegar
- 3 tablespoons of British Class demerara style brown sugar
- 2 tablespoons of olive or sunflower oil
- 2 teaspoons of Cool Runnings curry powder
- 1 teaspoon of Cool Runnings thyme leaf
Directions
1. Gently soften the diced onion in the olive oil in a big pan or casserole.
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, curry powder, chopped tomatoes, vinegar, sugar and stock cubes with 600 ml 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, corns, peppers and some seasoning, and simmer for another 5 mins until the potatoes are almost tender.
3. Enjoy.