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Jerk Caribbean Stew
Jerk is an fiery and fragrant Jamaican spice blend, which adds a powerful aroma to this gorgeous and comforting stew.
Ingredients
Ingredients
- olive oil
- onion, finely diced
- carrots, peeled + cubed
- celery sticks, diced
- sweet potatoes, peeled + cubed 1cm (0.5”) thick
- garlic cloves, minced
- tin of chopped tomatoes
- vegetable stock
- jerk seasoning
- basmati rice, rinsed
- frozen peas
- fresh thyme leaves
- tin of coconut milk
- tin of kidney beans, drained + rinsed
- tin sweetcorn, drained
- salt + pepper
Method
- 1
Heat a generous drizzle of olive oil in a large saucepan. Add the onion, carrot, celery and sweet potatoes and fry for 4 minutes until soft.
- 2
Add the garlic and fry for 1 minute.
- 3
Add the chopped tomatoes, stock and jerk seasoning. Bring to the boil then reduce the heat to a simmer and cook for 15 minutes, stirring occasionally.
- 4
Meanwhile, add the rice to a pan of boiling water and cook as per the packet instructions. Add the frozen peas for the last 3 minutes of cooking before draining.
- 5
Add the thyme leaves, coconut milk, kidney beans and sweetcorn to the stew then season with salt and pepper to taste.
- 6
Continue to cook for 10 minutes until thick. Serve with the rice and peas.
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