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Jerk Sweet Potato and Black Bean Curry

Experience the delightful fusion of flavors in Jerk Sweet Potato and Black Bean Curry, a nutritious and customizable dish that brings a taste of the Caribbean to your table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 cups diced sweet potatoes
  • 1 can black beans, drained
  • 1 can coconut milk
  • 2 tablespoons jerk seasoning Use fresh, high-quality for best flavor
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 red bell pepper, chopped
  • 2 cups fresh spinach Don’t skip this; it adds color and nutrients

Method
 

Cooking
  1. Warm a large pot over medium heat. Add onions, garlic, and ginger; sauté until fragrant.
  2. Stir in jerk seasoning to lightly toast it.
  3. Add sweet potatoes and bell pepper, stirring to coat in the aromatics.
  4. Pour in coconut milk and a splash of water, then add black beans. Mix well.
  5. Simmer on low heat until sweet potatoes soften and sauce thickens.
  6. Stir in fresh spinach and let it wilt into the curry.
  7. Serve warm, optionally over rice or quinoa.

Notes

Store any leftover curry in an airtight container in the refrigerator for up to 4 days. This curry freezes well for up to 3 months. For added spice, you can add chopped jalapeños or cayenne pepper.