Jamaican sweet potato & bean curry

Main dishes - vegetarian

Preparation time

0min

Total time

0min

Portion

7 portion(s)

Level

medium

TM 5

by Luv Cooking

published: 2015/11/14

changed: 2015/11/14

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Ingredients

Jerk Spice Paste

1 onion, (Peeled and cut in half)
3 tablespoon Jerk Spice Mix, (I make my own - see recipe for Jerk Spice Mix)
50 g ginger, (peeled)
1 garlic clove, (peeled)
coriander roots, (from a small bunch)

Curry

1 onion, (Peeled and cut in half)
1 garlic clove, (Peeled)
40 g Ghee
1 teaspoon dried thyme
3 sprigs Oregano, (leaves only)
1 --- Tin of chopped tomatoes
40 g red wine vinegar
25 g Coconut sugar
1.5 tablespoon veggie stock paste
600 g water
900 g sweet potato, (cubed)
400 g Cooked black eyed peas
1 red capsicum, (roasted and chopped into pieces)

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Recipe's preparation

Jerk Spice Paste

Add all ingredients to the bowl and whizz 10 sec / sp8

Set aside and without washing the bowl proceed with the remainder of the recipe

Curry

Add garlic and onion to the bowl and chop 3 sec / sp 5

Scrape down the bowl and add ghee, cook for 3 mins / varoma / sp 2

Add curry paste to the bowl and saute for a further 2 mins / varoma / sp 2

Add thyme, oregano, tinned tomatoes, red wine vinegar, coconut sugar, veggie stock and water to the bowl and cook for 13 mins / 100c / sp 2 "Counter-clockwise operation"

Add the sweet potato (be careful when adding to the bowl) and simmer 15 mins / 100c / sp1 "Counter-clockwise operation" - place the simmering basket on top instead of MC

Add black eyed peas and capsicum, cook 5 mins / 100c / sp 1 "Counter-clockwise operation" - with simmering basket on top instead of MC

Leave to rest for 5 mins before serving

Tip

1. You could substitute a tin of kidney or black beans instead of having to pre-cook the black eyed peas (I buy beans in bulk, soak overnight and then do a massive cook up, when cooled add them to clip lock bags and freeze ready for quick and easy vegetarian dishes)

2. Instead of roasting your own capsicum you could buy roasted peppers from the deli or in a jar, whatever works for you.3. Serve it with traidional coconut & pea rice (google for method).

Thermomix Model

Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:

Caribbean Main course