Jerk Potato and Black Bean Curry

Jerk potato and black bean curry recipe
Prep in Prep in:
20 mins
Cook in Cook in:
30 mins
Serves 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

  1. In a large pan or casserole dish add the oil, onion, celery, carrot and chilli, cook for 5 minutes until soft.
  2. 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.
  3. 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

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

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