Jerk Black Bean & Potato Curry
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
A delicious curry with sweet butternut squash, beans and hearty potatoes spiked with some zingy Caribbean heat.
Servings: 6
Ingredients
- 1 red onion
- Thumb size piece of ginger , grated
- 1 clove of garlic , minced
- 2 cups diced butternut squash
- 3 cups diced maris piper potatoes
- 3 roasted red peppers , sliced
- 400 g black beans
- 400 g tinned tomatoes
- 100 ml vegetable stock
- 3 tbsp jerk paste
- 2 tbsp honey or maple syrup
- juice of 1 lime
- 3 sprigs of fresh thyme
- Bunch of fresh coriander to garnish , chopped
Instructions
-
Dice the red onion and cook for 5 minutes in a little oil in a deep saucepan. Add in the grated ginger and minced garlic and cook for a further 2 minutes.
-
Add the butternut squash, potatoes and the jerk paste and thyme to the pan. Cook for another few minutes until the paste becomes aromatic.
-
Pour in the vegetable stock, tomatoes, honey, lime juice and bring to a simmer. Leave to cook on a medium heat for 20-25 minutes.
-
Stir in the black beans and roasted red peppers and cook for a further 5 minutes.
-
Before serving stir through the chopped coriander for freshness.