2 onions, diced
2 tbsp vegetable oil
2 inch fresh ginger
1 bunch coriander
3 tbsp RawSpiceBar’s Jerk Seasoning, Freshly Ground
14 oz can chopped tomato
4 tbsp red wine vinegar
3 tbsp sugar
6 cups vegetable stock
1kg sweet potato, peeled and cut into chunks
2 x 400g cans black beans, rinsed and drained
450g jar roasted red pepper, cut into thick slices
- Gently soften the diced onion in the oil in a stockpan.
- Meanwhile, whizz together the roughly chopped onion, ginger, coriander and RawSpiceBar’s Jerk Seasoning, Freshly Ground with a hand-held blender. Add to the softened onion and fry until fragrant.
- Stir in the chopped tomatoes, vinegar, sugar, beans and peppers, and let brown, 5-6 minutes. Add sweet potatoes and let simmer 5-6 minutes more. Add stock and bring to a simmer over low heat, until potatoes are tender.
- To serve, top with coriander, cucumbers, scallions, avocado. Enjoy!