Go Back
Vegan Sweet Potato and Black Bean Curry with a spicy curry sauce inspired by carribean cuisine and curry powder

Sweet Potato and Black Bean Stew

This sweet potato and black bean stew is packed full of flavour and is 100% vegan. Inspired by Caribbean flavours, it uses a homemade curry powder mixand scotch bonnet puree to give the stew an aromatic kick.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Carribean
Ingredients Method

Ingredients
  

  • 1 Large White Onion Diced
  • 3 Spring Onions Chopped
  • 1 Red Pepper Diced
  • 2 Scotch Bonnet Chilli Deseeded and Finely Chopped
  • 3 Garlic Cloves Chopped
  • 2 Thumb Sized Pieces of Ginger Peeled, Chopped
  • 5 Thyme Sprigs
  • 2 Bay Leaves
  • 1 Tbsp Caribbean Curry Powder
  • 1 Tbsp Tomato Puree
  • 1 Tin of Chopped Tomatoes
  • 500 g Sweet Potatoes Washed and Diced
  • 2 Tins of Black Beans Drained
  • 1 Tin of Coconut Milk
  • 1 Tbsp Coriander Leaves Chopped
  • For the Curry Powder
  • 1 Tbsp Ground Allspice
  • 1 Tsp Cumin Seeds
  • 1 Tsp Coriander Seeds
  • 1 Tsp Ground Turmeric
  • ½ Tsp Black Mustard Seeds
  • 1 Tsp Black Peppercorns
  • ½ Tsp Fenugreek
  • 1 Tbsp salt

Method
 

  1. Make the curry powder by toasting the whole spices in a dry pan and grinding in a pestle and mortar. Combine with the ground spices.
  2. Heat a large pan over a medium heat and add the oil. When the oil is hot, add the onions, and gently soften them with a pinch of salt. When the onions have begun to soften, add the spring onions, peppers, scotch bonnet, garlic, and ginger. Cook for another minute.
  3. Add the thyme leaves and 1 tablespoon of curry powder. Cook for 1 minute then add the tomato puree. Add the tinned tomatoes. Bring to a boil, then reduce to a simmer.
  4. Bring to a boil, and reduce to a simmer. Add the potatoes and cook for 20 minutes until the potatoes are almost tender.
  5. Add the Drained black beans and coconut milk and cook for another 10 minutes.
  6. Serve garnished with chopped coriander.