Cartofi dulci de cartofi ?i curry de fasole neagr?
2 onions. 2 tablespoon sunflower oil. 50gram ginger. small bunch coriander
leaves and stalks separated. 3 tablespoon jerk seasoning 2 thyme sprigs. 400gram can chopped tomato. 4 tablespoon red wine vinegar. 3 tablespoon demerara sugar. 2 vegetable stock cubes
crumbled. 1kilogram sweet potato. 400gram cans black beans. 450gram jar roasted red pepper
cut into thick slices
Gently soften the diced onion in the sunflower oil in a big pan or casserole.
Meanwhile, whizz together the roughly chopped onion, ginger, coriander stalks and jerk seasoning with a hand-held blender.
Add to the softened onion and fry until fragrant.
Stir in the thyme, chopped tomatoes, vinegar, sugar and stock cubes with 600milli liter water and bring to a simmer.
Simmer for 10 mins, then drop in the sweet potatoes and simmer for 10 mins more.
Stir in the beans, peppers and some seasoning, and simmer for another 5 mins until the potatoes are almost tender.
Cool and chill for up to 2 days.
To serve, gently heat through on the hob.
Roughly chop most of the coriander leaves and stir in, then serve scattered with the remaining leaves.