Co-funded by the Creative Europe Programme of the European Union
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JERK POTATO AND BLACK BEAN CURRY

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
EUPOTATOES28230 website 820x480 recipes 45
Cooking time: 50 MIN
  1. In a large pan or casserole dish add the oil, onion, celery, carrot, and chilli, cook for 5 minutes until soft.
  2. 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.
  3. Season with a little salt to taste. Just before serving stir in the coriander and serve with sour cream or yoghurt.

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