There was a time, back when I didn’t have much interest in food, that I could not handle my spice. I mean, even a korma was too much for me. I’d steer well clear of anything with even a hint of chilli in.
Fast forward to a few years later and I love it. I love it a bit too much sometimes. I have a bad habit of making eye watering dishes, which we then both struggle to eat without following each mouthful with a pint of water.
This dish turned out to be one of those times, I may have got a little bit over excited with the seasoning, more is more, right? However it was still packed full of flavour, and a great hearty dish to warm you up on these long, cold evenings. Go on, spice up your life.
Jerk Sweet Potato Stew (V)
1 large sweet potato (peeled and cubed)
Handful green beans
1 clove garlic
1 tin butter beans (rinsed well and drained)
1-3 tablespoons jerk spice (depending on how spicy you like it)
1 tin coconut milk
Salt and Pepper
Preheat oven to Gas Mark 5 / 190 C
Dice the onion and garlic. Fry onion for 5 mins until translucent, add garlic and cook for 2 more mins.
Add jerk seasoning and stir well. Add sweet potatoes and make sure the potato gets coated in the spices. Fry for 2-4 more mins.
Add mix into large casserole pot. Cover with the coconut milk.
Cook in oven for 25-30 mins.
Add chopped aubergine and beans into the pot. Cook for a further 10 mins.
Serve in bowls with crusty bread, or over quinoa.