Sweet potato & black bean West Indian Curry
Caribbean curry, perfect for a mid week 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.