Serves 4
Jerk potato and black bean curry
Total time (prep & cooking) 25-30 minutes
Ingredients
700g Smooth potatoes (such as Desiree), cut into chunks
2tbsp sunflower oil
2 onions, roughly chopped
2 sticks of celery, chopped
1 large carrot, sliced
1tbsp grated ginger
3tbsp jerk seasoning
1tbsp fresh thyme
2 tins of black beans, rinsed and drained
1 green chilli- de-seeded and chopped
1 tin of chopped tomatoes
500ml vegetable stock
2 red peppers, sliced
2tbsp chopped fresh coriander
How to do it
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 blackbeans, tinned tomatoes and vegetable stock. Bring to boil and simmer away for 15-20 minutes. Season with a little salt to taste. Just before serving stir in the coriander and serve with vegan sour cream or vegan yoghurt.
Recipe courtesy of www.lovepotatoes.co.uk