Jerk sweet potato & black bean curry

Vegetarian
Vegan
Gluten Free
Dairy Free
Popular
Health score
36%
Jerk sweet potato & black bean curry
95 min.
10
243kcal

Suggestions


If you're looking for a vibrant, flavorful dish that’s sure to impress both vegetarians and meat lovers alike, look no further than this Jerk Sweet Potato & Black Bean Curry! Bursting with the exotic, spicy notes of jerk seasoning and the natural sweetness of sweet potatoes, this dish embodies the heart and soul of Caribbean cuisine right in your kitchen.

Perfectly suited for gatherings, this recipe serves up to 10 people, making it an ideal choice for dinner parties or family feasts. Plus, it’s packed with wholesome ingredients that are not only delicious but also cater to various dietary preferences—it's vegan, gluten-free, and dairy-free! The combination of nutrient-rich black beans and hearty sweet potatoes creates a satisfying meal that’s both comforting and nutritious.

The preparation may take a little time, but the end result is well worth it. With a soothing simmer that develops rich flavors and aromas, this curry will fill your home with warmth and comfort. Whether served as a robust main course or as a delightful appetizer, this Jerk Sweet Potato & Black Bean Curry is your ticket to a world of flavor that will wow your guests and keep everyone coming back for seconds. Don’t miss out on this popular dish that’s as eye-catching as it is mouth-watering!

Ingredients

  •  onion diced roughly chopped
  • tbsp unrefined sunflower oil 
  • 50 ginger roughly chopped
  • small bunch cilantro leaves separated
  • tbsp walkerswood jamaican jerk seasoning 
  •  thyme sprigs 
  • 400 canned tomatoes chopped canned
  • tbsp red wine vinegar 
  • tbsp little demerara sugar 
  •  vegetable cube crumbled
  • kg sweet potatoes and into peeled cut into chunks
  • 800 black beans rinsed drained canned
  • 450 roasted peppers red thick cut into slices

Equipment

  • frying pan
  • immersion blender

Directions

  1. Gently soften the diced onion in the sunflower oil in a big pan or casserole.
  2. Meanwhile, whizz together the roughly chopped onion, ginger, coriander stalks and jerk seasoning with a hand-held blender.
  3. Add to the softened onion and fry until fragrant. Stir in the thyme, chopped tomatoes, vinegar, sugar and stock cubes with 600ml water and bring to a simmer. Simmer for 10 mins, then drop in the sweet potatoes and simmer for 10 mins more. Stir in the beans, peppers and some seasoning, and simmer for another 5 mins until the potatoes are almost tender. Cool and chill for up to 2 days.
  4. To serve, gently heat through on the hob. Roughly chop most of the coriander leaves and stir in, then serve scattered with the remaining leaves.

Nutrition Facts

Calories243kcal
Protein12.91%
Fat14.06%
Carbs73.03%

Properties

Glycemic Index
21.5
Glycemic Load
11.33
Inflammation Score
-10
Nutrition Score
20.307391405106%

Flavonoids

Apigenin
0.02mg
Luteolin
0.11mg
Isorhamnetin
1.1mg
Kaempferol
0.15mg
Myricetin
0.04mg
Quercetin
4.9mg

Nutrients percent of daily need

Calories:242.62kcal
12.13%
Fat:3.94g
6.06%
Saturated Fat:0.47g
2.94%
Carbohydrates:46.02g
15.34%
Net Carbohydrates:34.83g
12.66%
Sugar:10.76g
11.96%
Cholesterol:0mg
0%
Sodium:1208.91mg
52.56%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.14g
16.27%
Vitamin A:15285.73IU
305.71%
Fiber:11.2g
44.78%
Vitamin C:31.63mg
38.33%
Manganese:0.68mg
34.07%
Potassium:874.72mg
24.99%
Copper:0.48mg
24.2%
Vitamin B6:0.48mg
23.98%
Iron:3.59mg
19.95%
Folate:78.19µg
19.55%
Vitamin E:2.86mg
19.09%
Magnesium:74.71mg
18.68%
Phosphorus:171.59mg
17.16%
Vitamin B1:0.25mg
16.62%
Vitamin B2:0.22mg
13.16%
Vitamin B5:1.14mg
11.39%
Vitamin B3:2.14mg
10.72%
Calcium:105.97mg
10.6%
Vitamin K:9.18µg
8.74%
Zinc:1.09mg
7.26%
Selenium:2.66µg
3.8%