JERK POTATO AND BLACK BEAN CURRY

Name: Jerk Potato and Black Bean Curry
Cook time: 50 min
Ingredients: 3 large potatoes, cut into cubes (e.g. Rooster potatoes) (approximately 700 g); 2 tbsp sunflower oil; 2 onions, peeled and roughly chopped; 2 sticks of celery, chopped 1 large carrot, peeled and sliced; 1 green chilli, deseeded and chopped; 3 tbsp prepared Cajun seasoning; 1 tbsp fresh thyme; 1 tbsp grated ginger 2 red peppers, deseeded and sliced; 2 tins black beans, rinsed and drained; 1 tin chopped tomatoes; 500 ml hot vegetable stock; 2 tbsp freshly chopped coriander Sour cream or yoghurt to serve

Ingredients for 4

3 large potatoes, cut into cubes (e.g. Rooster potatoes) (approximately 700 g)
2 tbsp sunflower oil
2 onions, peeled and roughly chopped
2 sticks of celery, chopped

1 large carrot, peeled and sliced
1 green chilli, deseeded and chopped
3 tbsp prepared Cajun seasoning
1 tbsp fresh thyme
1 tbsp grated ginger

2 red peppers, deseeded and sliced
2 tins black beans, rinsed and drained
1 tin chopped tomatoes
500 ml hot vegetable stock
2 tbsp freshly chopped coriander

Sour cream or yoghurt to serve

JERK POTATO AND BLACK BEAN CURRY

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Cooking time: 50 MIN

In a large pan or casserole dish add the oil, onion, celery, carrot, and chilli, cook for 5 minutes until soft.
Add the seasoning, potatoes, thyme, ginger, and red peppers and continue to fry for a further 5 minutes. Then add the beans, tomatoes, and vegetable stock. Bring to the boil, reduce the heat and simmer 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.