Sweet potato & black bean West Indian Curry
A Vegetarian Caribbean curry, perfect for a mid week family meal. Put this one high on your one pot wonder list as its dead simple to make and real tasty.
Difficulty level: 1/5
Preparation time: 10 minutes
Cooking time: 45 minutes
Recipe serves: 2 people
- 2 tbsp olive oil
- 1 onion (finely chopped)
- 1 clove garlic (finely chopped)
- 1 sweet red pepper (cut lengthways into strips)
- 25 gr fresh ginger (finely chopped)
- 1 large sweet potato (cut into 2cm chunks)
- 1 tbsp curry powder
- 1 tbsp jerk seasoning
- 1 tbsp brown sugar
- 1 can chopped tomatoes
- 1 vegetable stock cube
- 500 ml water
- 1 can black beans
- 100 gr long grain / basmati rice
- Finely chop 1 onion, 1 clove of garlic and add to pan with olive oil on medium heat. Sauté for 2-3 minutes, or until slightly golden brown (being careful not to burn). Now add in chopped ginger & sweet red pepper cut into thin strips. Cook for a further 4-5 mins until soft.
- Now add sweet potato chunks, 1 tbsp jerk seasoning, 1 tbsp curry powder, 1 tbsp brown sugar and stir everything together so it is well mixed.
- Measure 500 ml (1 pint) water and crumble vegetable stock into the liquid. Add to the pan along with 1 can copped tomatoes, 1 can black beans and stir all the ingredients together.
- On medium heat, allow the curry to simmer (with lid on the pan) for around 45-50 minutes or until the sweet potato is soft.
- After 40 minutes of cooking the curry add two handfuls of rice to a pan of boiling salted water and cook for 11 minutes.
- Sieve the rice and wash with hot water from the tap and spoon the curry on to the rice ready for serving.