Jerk sweet potato & black bean curry

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• OnionsOne diced, one roughly chopped2
• Sunflower oil2 tbsp
• GingerRoughly chopped50 g
• CorianderLeaves and stalks separated1 bunch
• Jerk seasoning3 tbsp
• Thyme sprigs2
• Tomatoes (canned)Chopped400 g
• Red wine vinegar4 tbsp
• Demerara sugar3 tbsp
• Vegetable stock cubesCrumbled2
• Sweet potatoPeeled, cut into chunks1 kg
• Black beansDrained and rinsed2 cans
• Roasted red peppers (jar)Cut into thick slices450 g

1. 1

   Put the sunflower oil in a large pan or casserole, add the diced onion and cook it slowly until soft.

2. 2

   At the same time, use a hand-held blender to purée the jerk seasoning, ginger, coriander stalks and the roughly chopped onion. Stir the paste into the soft onion and fry until it smells fragrant.

3. 3

   Pour in 600 ml water, then add the stock cubes, sugar, vinegar, tomatoes and thyme, and bring to a simmer. After 10 mins, add the sweet potato and simmer for 10 mins longer. Add the beans, peppers and seasoning, and simmer for 5 mins more, until the sweet potato pieces are nearly soft. If making ahead, cool and refrigerate for up to 2 days.

4. 4

   To serve, reheat gently on the hob. Chop up most of the coriander leaves, mix them in, then top with the leaves you kept back.