|Sat Fat 1g|
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.
There's an accompanying video to this recipe which you can view below and many other potato recipe videos on our video hub.
700g Rooster or Maris Piper potatoes, cut into chunks
2tbsp sunflower oil
2 onions, roughly chopped
2 sticks of celery, choppe
1 large carrot, sliced
1tbsp grated ginger
3tbsp jerk seasoning
1tbsp fresh thyme
2 tins of black beans, rinsed and drained
1 green chilli- de-seeded and chopped
1 tin of chopped tomatoes
500ml vegetable stock
2 red peppers, sliced
2tbsp chopped fresh coriander
A combination of Mediterranean flavours make this ideal for sharing around the dining table whether winter or summer. Delish!
For a taste of the Emirates in your own home, try this modified version of a classic Tabbouleh dish, with a bit more bite.
"I’m so excited to share this recipe with you, it’s such a winner! It’s so quick to throw together and so satisfying. I love using potatoes instead of noodles, it’s a really fun twist on the dish and a nice new way to use a simple ingredient. The flavours in this are so great too – the mix of sesame, ginger, chilli and coriander with spring onions, peppers, kale and mushrooms is just so delicious. Can’t wait to hear what you all think!"