Jerk sweet potato & bean curry

Name: Jerk sweet potato & bean curry | Asda Good Living
Total time: 1 h
Yield: 4
Cuisine: Caribbean
Ingredients: 2 tbsp sunflower oil; 1cm piece root ginger, peeled and grated; 1 or 2 cloves garlic, finely chopped; 1 red pepper, de-seeded and roughly chopped; 1 bunch spring onions, trimmed and sliced; 1 level tsp dried, crushed chillies; 1 tbsp thyme, leaves only, plus extra to garnish; 2 tbsp lime juice; 2 tbsp soy sauce; 1 tbsp HP Sauce; 1/2 level tsp mixed spice; 1 level tsp allspice; 390g carton Chosen by you Chopped Tomatoes; 1 level tbsp brown sugar; 500g sweet potato (peeled weight), cut into 2cm cubes; 2 x 300g cans black-eye beans, drained and rinsed; 1 tbsp dark rum (optional); Rice with peas, to serve

Just one portion of this hearty, spicy Jamaican vegetable curry provides three of your 5-a-day.

By Asda Good Living,21st September 2015

(16 votes)

Cook: 1 Hour

Serves: 4

Price: 97p per serving

Nutritional Information

Each 418g serving contains

Energy
1526kj
364kcal

18%

Fat
6.7g

Low
10%

Saturates
0.8g

Low
4%

Sugars
18.8g

Low
21%

Salt
1.67g

Med
28%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
365kj/87kcal

Ingredients

2 tbsp sunflower oil

1cm piece root ginger, peeled and grated

1 or 2 cloves garlic, finely chopped

1 red pepper, de-seeded and roughly chopped

1 bunch spring onions, trimmed and sliced

1 level tsp dried, crushed chillies

1 tbsp thyme, leaves only, plus extra to garnish

2 tbsp lime juice

2 tbsp soy sauce

1 tbsp HP Sauce

1/2 level tsp mixed spice

1 level tsp allspice

390g carton Chosen by you Chopped Tomatoes

1 level tbsp brown sugar

500g sweet potato (peeled weight), cut into 2cm cubes

2 x 300g cans black-eye beans, drained and rinsed

1 tbsp dark rum (optional)

Rice with peas, to serve

Method

Heat 1 tbsp of the oil in a large pan and cook the ginger, garlic, red pepper and spring onions over a low heat for 2 minutes.

Add the dried, crushed chillies, thyme, lime juice, soy sauce, HP Sauce and spices. Stir over a low heat for 1 minute. Add the tomatoes and 150ml water. Heat until simmering, then add the sugar and stir until fully dissolved. Cover and simmer for 10 minutes.

Add the potato and heat until simmering. Cover and simmer for 15 minutes.

Add the beans and rum (if using). Simmer for 10 minutes, or until the potatoes are tender. Garnish with thyme leaves and serve with the cooked rice and peas.