Sweet Potato, Black Bean and Plantain Carribean Curry

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Sweet Potato, Black Bean and Plantain Carribean Curry

A timeless Caribbean recipe best served with Rice 'n' Peas. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book. 

Ingredients

Caribbean curry

1 large sweet potato

1 large plantain

4cm piece of ginger

400g tin of chopped tomatoes

400g tin of coconut milk

400g tin of black beans

2 onions, sliced

2 cloves of garlic, chopped

1 fresh red chilli (optional)

1/2 bunch fresh coriander

2 tablespoons of coconut oil

1 teaspoon turmeric

2 tablespoon curry powder

Rice 'n' peas

400g can of kidney beans

400g white rice (brown rice also works and is healthier)

200ml coconut milk

1 garlic clove

1 onion

¼ teaspoon ground allspice

2 sprigs of thyme

1 tablespoon of coconut oil

1 whole scotch bonnet chilli (to add warmth to the dish, not to eat)

200ml water

Method

Caribbean curry

1. Peel and dice the sweet potato, peel and slice the plantain and peel and chop the ginger.

2. Put the coconut oil into a large saucepan and place on a medium heat. Add the ginger, garlic, onion, finely chopped coriander stalks (not the leaves, these are to garnish) and chopped and de-seeded red chilli (optional) and cook for 4 minutes.

3. Add the turmeric, curry powder, tomatoes, sweet potato and plantain. Cook until softened which will take approx 20 minutes, if the pan needs water to

stop it drying out add some.

4. Add the coconut milk and drained black beans until heated through and well combined.

5. Scatter with coriander leaves.

Rice 'n' peas

1. Rinse the rice.

2. Chop the onion and garlic into thin pieces.You can lightly sauté or add in raw.

3. Add the rice, onion and garlic to a pan shortly followed by the coconut milk and water, kidney beans (including juices from the can) and allspice.

4. Next add the thyme and scotch bonnet. There are two methods: add sprigs of thyme and scotch bonnet chilli whole and remove both after cooking, or add the thyme leaves to the pot and slice ¼ scotch bonnet into small pieces and add to the rice and do not remove.

5. The liquid should come about 3cm above the level of the rice and beans. Bring to a simmer, then cover with a lid, turn the heat right down and cook for about 10 to minutes (don’t stir the rice, but you can scrape the bottom of the pan from time to time, to ensure rice on the bottom isn’t burning.)

6. Locate and carefully remove the chilli and thyme sprig if you’ve gone for that method. Fork through the rice to fluff it up.

 

• Photography by Chelsea Bloxsome for Made In Hackney www.chelseabloxsome.com
• Food Styling by Jack Sargeson for Made In Hackney @jackspacesargeson
• Assisting by Natasha Middleton for Made In Hackney @nattamidd