Jerk sweet potato & bean curry

Jerk sweet potato & bean curry

Just one portion of this hearty, spicy Jamaican vegetable curry provides three of your 5-a-day.

By , 21 September 2015
Jerk sweet potato & bean curry
  • Ready in: 60 mins
  • Serves: 4
  • Price: 97p per serving
Nutritional Info
Each 418g serving contains
  • Fat 6.7
    10%
  • Sat Fat 0.8
    4%
  • Sugar 18.8
    21%
  • Salt 1.67
    28%
  • Cals 364
    18%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 365kJ/87kcal.
Ingredients
  • 2 tbsp sunflower oil
  • 1cm piece root ginger, peeled and grated
  • 1 or 2 cloves garlic, finely chopped
  • 1 red pepper, de-seeded and roughly chopped
  • 1 bunch spring onions, trimmed and sliced
  • 1 level tsp dried, crushed chillies
  • 1 tbsp thyme, leaves only, plus extra to garnish
  • 2 tbsp lime juice
  • 2 tbsp soy sauce
  • 1 tbsp HP Sauce
  • 1/2 level tsp mixed spice
  • 1 level tsp allspice
  • 390g carton Chosen by you Chopped Tomatoes
  • 1 level tbsp brown sugar
  • 500g sweet potato (peeled weight), cut into 2cm cubes
  • 2 x 300g cans black-eye beans, drained and rinsed
  • 1 tbsp dark rum (optional)
  • Rice with peas, to serve
Method
  • Heat 1 tbsp of the oil in a large pan and cook the ginger, garlic, red pepper and spring onions over a low heat for 2 minutes.

  • Add the dried, crushed chillies, thyme, lime juice, soy sauce, HP Sauce and spices. Stir over a low heat for 1 minute. Add the tomatoes and 150ml water. Heat until simmering, then add the sugar and stir until fully dissolved. Cover and simmer for 10 minutes.

  • Add the potato and heat until simmering. Cover and simmer for 15 minutes.

  • Add the beans and rum (if using). Simmer for 10 minutes, or until the potatoes are tender. Garnish with thyme leaves and serve with the cooked rice and peas.