Jerk sweet potato and black bean curry (Jamaican) (vegan)

First of all, please excuse the bad photo. It was taken with my mobile phone (unlike most of the other photos around here, for which I use an actual camera). 

The Jerk curries from Jamaican cuisine are named thus because they share a common spice mix, the so-called Jerk seasoning. This can be made at home but it's also relatively easy to find in larger market chains / spice specialty stores. 

This Jerk sweet potato and black bean curry is completely vegan but really solid and amazingly delicious. If you're into spicy food and curries in general (even those outside Caribbean cuisines), you're going to love it. 

Recipe source: BBC.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Brie, mushroom, chicken and cream pizza.

Five years ago: Classic blondies with white chocolate chunks (American).

Six years ago: King Bao Ji Ding (Kung Pao Chicken) (Chinese).

Seven years ago: Spaghetti nests with dill cream and caviar.

Eight years ago: Baby making and no cooking :).

Ingredients (serves 4):

• 2 onions, 1 diced, 1 roughly chopped
• 2 tbsp sunflower oil
• 50g ginger, roughly chopped
• small bunch coriander, leaves and stalks separated
• 3 tbsp jerk seasoning
• 2 thyme sprigs
• 400g can chopped tomato
• 4 tbsp red wine vinegar
• 3 tbsp demerara sugar
• 2 vegetable stock cubes, crumbled
• 1kg sweet potato, peeled and cut into chunks
• 2 x 400g cans black beans, rinsed and drained
• 450 g jar roasted red bell pepper, cut into thick slices

Heat oil in a big pan and start cooking the diced onion in it, on low heat, until translucent. 

Make a paste from the roughly chopped onion, ginger, coriander stalks and jerk seasoning with a blender. Add to the softened onion and fry until fragrant. 

Stir in the thyme, chopped tomatoes, vinegar, sugar and stock cubes with 600ml water and bring to a simmer. Simmer for 10 mins, then drop in the sweet potatoes and simmer for 10 mins more. 

Stir in the beans, peppers and some seasoning, and simmer for another 5 mins until the potatoes are almost tender. 

Cool and chill for up to 2 days. Reheats well. You may serve it with plain rice if you want. It's done, dig in! :)