Jerk sweet potato & black bean curry

• 1 onions, 1/2 diced, 1/2 roughly chopped
• 2 tbsp sunflower oil
• 25g ginger, roughly chopped
• small bunch coriander, leaves and stalks separated
• 1.5 tbsp jerk seasoning
• 1 thyme sprigs
• 200g can chopped tomatoes
• 2 tbsp red wine vinegar
• 1.5 tbsp demerara sugar
• 1 vegetable stock cubes, crumbled
• 500g sweet potatoes, peeled and cut into chunks
• 400g can black beans, rinsed and drained
• 225g jar roasted red peppers, cut into thick slices

Method

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 600ml 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

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