How to make jerk potato and black bean curry

This warming one-pan meal is simple, quick and full to the brim with Caribbean-inspired flavours

Jerk potato and black bean curry

Time: 30 minutes

Serves 4

700g smooth potatoes (such as Desiree), cut into chunks
2 tbsp sunflower oil
2 onions, roughly chopped
2 sticks of celery, choppe​d
1 large carrot, sliced
1 tbsp grated ginger
3 tbsp jerk seasoning
1 tbsp fresh thyme
2 tins of black beans, rinsed and drained
1 green chilli, deseeded and chopped
1 tin of chopped tomatoes
500ml vegetable stock
2 red peppers, sliced
2 tbsp chopped fresh coriander

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.

Recipe from lovepotatoes.co.uk