Jerk Potato and Black bean curry
- Cook in:
- 30 mins
- Serves:
- 4
- 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
