Caribbean Jerk Curry
- 2 onions, chopped
- 2 tbsp sunflower oil
- 25g fresh ginger, finely grated
- Small bunch of coriander, roughly chopped
- 2 tbsp jerk seasoning or jerk paste
- 1 tbsp dried thyme
- 1½ cans (around 600g) chopped tomatoes with garlic
- 2 tbsp red wine vinegar
- 1½ tbsp golden brown sugar
- 2 vegetable stock cubes
- 250ml water
- 500g sweet potato, peeled and cut into medium sized chunks
- 1 x 400g can of kidney beans or black beans, rinsed and drained to remove salt
- 4 mixed coloured peppers, cut into medium slices
- Extra water, if required (as the curry reduces, the mix may be a little thick)
How to Make It
On a hob over a medium heat, place the oil in the pan or dish. Add the onions, peppers, ginger, thyme and jerk seasoning.
Stir to soften and release the aroma – don’t leave the mix unattended as it will burn.
Add half the coriander and the thyme, stir again.
Crumble the stock cubes and add the water, tomatoes, red wine vinegar and the brown sugar. Continue to stir and keep the mixture at simmering, not boiling, for 10 minutes.
Drop in the sweet potatoes and simmer for around 6-8 minutes until slightly tender but not falling apart. Stir in the beans and simmer until heated through (around 5 minutes).
If you are serving immediately, sprinkle the remaining coriander over the top of each portion. Otherwise, place the coriander in the fridge, wrapped in wet kitchen towel until ready to eat the dish.
Serve with rice, salad or some fried plantains. Just remember, this will increase your nutritional levels though.The curry will keep refrigerated nicely for up to 3 days
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