a silver pan with a wooden handle on a white wooden chopping board filled with pan of a bright-red coloured curry

Caribbean black bean curry

Name: Caribbean black bean curry
Total time: 25 min
Yield: Serves 2
Cuisine: Caribbean
Ingredients: 2 tbsp coconut oil; 1 small onion, finely chopped; 20g ginger, grated; 2 cloves garlic, grated; 1 tsp dried or fresh thyme leaves; 1 bay leaf; 1 small cinnamon stick; 1 tsp coriander seeds; ¼ tsp ground allspice, or 3 allspice berries; 1 (optional) scotch bonnet chilli; 1 tbsp soy sauce; 1 tbsp maple syrup, honey or brown sugar; 400g tin black beans, drained and rinsed; 400g tin chopped tomatoes; 160g roasted red peppers from a jar, roughly chopped; 1 lime, juiced; 15g coriander leaves, chopped

Preparation and cooking time
- Total time25 mins
Easy
Serves 2

Ingredients

2 tbsp coconut oil
1 small onion, finely chopped
20g ginger, grated
2 cloves garlic, grated
1 tsp dried or fresh thyme leaves
1 bay leaf
1 small cinnamon stick
1 tsp coriander seeds
¼ tsp ground allspice, or 3 allspice berries
1 (optional) scotch bonnet chilli
1 tbsp soy sauce
1 tbsp maple syrup, honey or brown sugar
400g tin black beans, drained and rinsed
400g tin chopped tomatoes
160g roasted red peppers from a jar, roughly chopped
1 lime, juiced
15g coriander leaves, chopped

Method

STEP 1
Melt the coconut oil in a frying pan over a low-medium heat, and gently fry the onion, ginger and garlic for 2-3 minutes or until softened. Add the thyme, bay leaf, spices (including the chilli, if using), soy sauce and maple syrup, honey or sugar, and cook for a further minute.
STEP 2
Add the beans, tomatoes and peppers, and simmer for 10 minutes until slightly reduced and sticky. Season to taste and serve with a good squeeze of lime juice and the coriander leaves.