27 November 2014

Jerk Sweet Potato Curry with Coconut Rice & Peas.
Jerk Seasoning:
1tbsp fresh thyme, leaves only
2tbsp chopped fresh coriander
1tsp coriander seeds, crushed
2tbsp black peppercorns, crushed
2 garlic cloves, chopped
2 chillies, chopped and seeds removed
1tsp chopped fresh ginger
1tsp freshly grated nutmeg
1tsp allspice powder
1/2tsp cinnamon powder
1/2 lime, juice
1tbsp water
2 small red onions, chopped roughly
1tbsp coconut oil
200g chopped tomatoes
2 tbsp red wine vinegar
1 tbsp demerara sugar
300ml vegetable stock
300g sweet potatoes, peeled and cut into chunks
400g can butter beans, rinsed and drained
1 red pepper, cut into thick slices
100g white rice 
200ml coconut milk
100g frozen peas
Before I gave up meat, I really loved jerk chicken, it has such amazing aroma and a real kick in flavour. Recently my mother made jerk butternut squash with coconut rice and peas. It went down very well and she has given me the recipe to play with, make my own and share.
You will want to pre-roast your red pepper slices in the oven for around 15-20mins until softened. 
Whilst the peppers are in the oven, place all your jerk seasoning ingredients in a blender and blitz well into a chunky paste.
coconut milk
In a pot, place your coconut milk with 200ml of water and let it heat up, add the rice and allow to cook for around 20 minutes, stirring occasionally so that it does not stick. If all the coconut milk absorbs before the rice is cooked then top up with a little more water. In the last 5 minutes, whilst the rice is tender but not entirely cooked, add the frozen peas and half the can of butter beans. Then drain any excess liquid and set aside.
In a large pot, fry the onions in the coconut oil for a couple minutes then add the jerk seasoning and fry until fragrant. Then stir in the sweet potatesxo, tomatoes, vinegar, sugar and stock and bring to a simmer. Let it cook for 20mins until the sweet potato is almost cooked, if needed add a little more water, around 100ml should work, to stop the mixture becoming too dry and burning. Stir in the rest of the butter beans and peppers, and let the mixture simmer for a further 5 mins until the potatoes are cooked. Serve with the coconut rice and peas. 
Serves 5-6