Jerk sweet potato & black bean curry

Ingredients 2 onion, 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 tomato 4 tbsp red wine vinegar 3 tbsp demerara sugar 2 vegetable stock cubes, crumbled 1kg sweet potato, peeled and cut into chunks 2 x 400g cans black beans, rinsed and drained 450g jar roasted red pepper, 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 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. 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.

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