Jerk Potato and Black Bean Curry
- Prep in:
- 20 mins
- Cook in:
- 30 mins
- Serves:
- 4
| Per Serving | %RI |
|---|---|
| KCALS 463 | |
| Protein 16g | |
| Carbs 73g | |
| Sugar 17g | |
| Fat 7.5g | |
| Sat Fat 1g | |
| Fibre 21g | |
| Salt 1.4g |
Method
- In a large pan or casserole dish add the oil, onion, celery, carrot and chilli, cook for 5 minutes until soft.
- Add the jerk seasoning, potatoes, thyme, ginger and red peppers and continue frying for a further 5 minutes. Now add the beans, tomatoes and vegetable stock. Bring to boil, reduce the heat and simmer away for 15-20 minutes.
- Season with a little salt to taste. Just before serving stir in the coriander and serve with sour cream or yogurt.
Ingredients
700g Smooth potatoes (such as Desiree), cut into chunks
2 tablespoons sunflower oil
2 onions, peeled and roughly chopped
2 sticks of celery, chopped
1 large carrot, peeled and sliced
1 green chilli, deseeded and chopped
3 tablespoons prepared jerk seasoning
1 tablespoon fresh thyme
1 tablespoon grated ginger
2 red peppers, deseeded and sliced
2 tins of black beans, rinsed and drained
1 tin of chopped tomatoes
500ml hot vegetable stock
2 tablespoons freshly chopped coriander
Sour cream or yogurt, to serve
