Jerk-Curry with Sweet Potato and Black Beans

Ingredients

• 1 small onion
• 1 clove garlic
• 10 g ginger root
• 1 small red chili
• 400 g sweet potatoes
• 2 carrots
• 1 red bell pepper
• 3 tbsp Rapeseed oil
• 1 tsp jerk spice mix (Jamaican spice mix)
• 300 ml Vegetable broth
• 250 g black beans (canned; drained weight)
• Salt
• Pepper
• 0.5 lime (juice)
• 5 g coriander (1 handful)

Instructions

1. 1.

   Peel the onion, garlic, and ginger. Slice the onion in strips, dice the garlic and ginger finely. Halve the chili lengthwise, remove the seeds, wash, and chop. Peel, wash, and dice the sweet potato into 2 cm cubes. Clean, peel, halve if necessary, and cut the carrots into pieces. Halve, remove the seeds, wash, and slice the bell pepper into strips.

2. 2.

   Heat oil in a pot. Sauté the onion strips, garlic, ginger, and chili dice in it for 4 minutes over medium heat, stirring. Sprinkle with jerk spice mix and cook for 2 minutes. Mix in the vegetables and sauté for 2 minutes, stirring. Pour in the broth and simmer for 25–30 minutes over low heat.

3. 3.

   Rinse and drain the beans. Roughly mash half of them with a fork and add them to the pot with whole beans. Season with salt, pepper, and lime juice and simmer for another 5 minutes.

4. 4.

   Meanwhile, wash, shake dry, and pluck the leaves from the coriander. Taste the curry and sprinkle with coriander leaves.