Jerk Potato and Black bean curry

Jerk potato and black bean curry recipe
Cook in Cook in:
30 mins
Serves Serves:
4
£ per Serving Cost per Serving:
£2.21
Per Serving %RI
KCALS 463
Protein 16g
Carbs 73g
Sugar 17g
Fat 7.5g
Sat Fat 1g
Fibre 21g
Salt 1.4g

Method

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 sour cream or yoghurt.

Ingredients

700g Smooth potatoes (such as Desiree), cut into chunks

2tbsp sunflower oil

2 onions, roughly chopped

2 sticks of celery, choppe

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

700g Smooth potatoes (such as Desiree), cut into chunks 2tbsp sunflower oil 2 onions, roughly chopped 2 sticks of celery, choppe 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

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