BLACK BEAN CURRY WITH JERK POTATO
Get transported to the Caribbean with this delicious, zingy, colourful curry. It’s all the colours of the rainbow with red peppers, orange sweet potato, green celery and the tasty purple-black beans. Jerk seasoning and chilli deliver the heat in this extremely inviting dish, which tastes every bit as good as it looks.
Per serving : 316kCal / Carbs 48g / Protein 13g / Fat 8g
Ingredients
1 tbsp Extra Virgin Olive Oil
1/2 White Onion (finely chopped)
1 Celery stick (halved lengthways, finely chopped)
1/2 Carrot (halved lengthways, finely chopped)
200g tsp White Potato (peeled and cubed)
100g Sweet Peppers (chopped into Squares)
1/2 tbsp Ginger (peeled and grated)
1/2 tsp Dried Thyme
1 tsp Jerk Seasoning
1 Can of Black Beans (drained)
200g Canned Chopped Tomatoes
1/4 Vegetable Stock Cubes
100ml Boiling Water
2 tbsp Reduced Sugar Ketchup
1/2 tsp Chilli Flakes
50g Cherry Tomatoes (quartered)
How to make it
- Heat the olive oil in a large frying pan/wok over a medium heat. When hot, add the onion, celery and carrot and cook for 5 minutes.
- Then add the potatoes, sweet peppers, ginger, thyme and jerk seasoning. Stir and cook for 5 more minutes.
- Now add the black beans, canned tomatoes, vegetable stock cube, boiling water, ketchup, chilli flakes and cherry tomatoes. Stir it all together.
- Bring to the boil, reduce the heat slightly and cook for 20 minutes, stirring occasionally.
- Plate up and serve straight away.