Slow Cooked Jerk Vegetable Curry

Slow Cooked Jerk Vegetable Curry

Slow Cooked Jerk Vegetable Curry

Prep Time
10 Minutes
Cook Time
4 Hour 10 Minutes
  • 1 tablespoon coconut oil

  • 1 onion, diced

  • 1 garlic clove, peeled and crushed

  • 2 tablespoons Jerk Seasoning

  • 1 red pepper, chopped

  • 1 yellow pepper, chopped

  • 2 sweet potatoes, peeled and chopped into bite-size chunks

  • 400 gram tin kidney beans, drained and rinsed

  • 400 gram tin reduced-fat coconut milk

  • 2 tablespoons lime juice

  • 1 Bay Leaves

Key Products
Jerk Seasoning

Product Information

£ 2.30/unit,51g
Schwartz packaging

Product Information

£ 2.00/unit,3g


  • 1 Place a frying pan over a low heat and add the coconut oil, onion and garlic. Cook for 10 minutes stirring often, or until soft.
  • 2 Transfer the cooked onions and garlic to a slow cooker. Stir through the Schwartz Jerk Seasoning, red peppers, yellow peppers, sweet potato, kidney beans, coconut milk, lime juice and bay leaf. Stir to combine all the ingredients.
  • 3 Turn the slow cooker on, place on the HIGH setting and cook for 4 hours. Serve with wholegrain rice and salad.
  • 4 Tip: Substitute sweet potato with butternut squash if desired.