JAMMIN JERK SWEET POTATO AND PUMPKIN COCONUT CURRY

Ingredients

  • 1 onion, cut into chunks
  • 50g fresh ginger, peeled and cut into thick coins
  • 2 garlic cloves, halved
  • 60g Jammin Jerk HOT Marinade Paste
  • 15g ground turmeric
  • 1 tsp ground coriander
  • ½ tsp ground cinnamon
  • 1 tsp sea salt flakes, or to taste
  • 2 tbsp coconut oil or vegetable oil
  • 1 x 400ml tin coconut milk
  • 350ml vegetable stock
  • 400g chopped tomatoes(or passata)
  • 500g sweet potatoes, peeled and cut into large bite-sized pieces
  • 1 large butternut squash, peeled, de-seeded and cut into bite-sized pieces
  • handful coriander, roughly chopped
  • 2 limes, cut into wedges

Method

Put the jerk paste, onion, ginger, garlic, turmeric, ground coriander, cinnamon and salt into a food processor and blend to a paste, or use a stick blender and a bowl.

Heat the coconut or vegetable oil in a wide lidded heavy-based casserole, then fry the paste for about 1 minute, stirring well

Shake then open the tin of coconut milk and pour into pot stirring everything together over the heat followed by the stock, tomatoes, then the sweet potato and squash. Stir well, bring to the boil and, once bubbling, turn down the heat, put the lid on and simmer for 40–50 minutes (though start checking at 30) until the sweet potatoes are soft and the squash cooked through.

Serve with rice and put chopped coriander and lime wedges on the table alongside, for sprinkling and spritzing.

 

Adapted from BBC Recipe - From Nigella: At My Table

Leave a comment

Please note, comments must be approved before they are published

SHOP Jammin' Jerk