Caribbean sweet potato and pepper curry

Dean surprises a lucky viewer with dinner on their doorstep. This week he's cooking up a veggie sweet potato and pepper curry!

Serves 4

Ingredients1 large onion, finely diced3 cloves garlic, crushed1 tbs fresh ginger, grated1 tbs all purpose seasoning1 tsp all spice1 tbs fresh thyme leaves picked2 tbs red wine vinegar1 tbs jerk paste (or more to taste)Small tin tomato puree1 heaped tbs brown sugar200ml coconut milk600ml vegetable stock2-3 large sweet potatoes peeled and cut into chunks1 green pepper large dice1 red pepper large diceFresh coriander to garnish

For rice and peas 1 onion dicedSmall piece ginger cut into 4-5 slices300g basmatirice200ml coconut milk400ml veg stock3 sprigs fresh thyme1 x 400g tin gungo peas drained1 scotch bonnet chilli

Method:

• Cook the onion,garlic, ginger in some oil for 5 minutes, add in the thyme, vinegar, jerk paste, tomato puree, spices and stir well for a minute before adding the sugar, coconut milk, and stock then bring up to a simmer, pop the sweet potatoes into the pan, you may need to add in a little more stock or water to just cover the ingredients then place a lid on and cook over a low to medium heat for 1 hour.Remove the lid, add in the peppers then cook over a medium heat for a further20 minutes with the lid off to allow the sauce to thicken. Garnish with fresh coriander

• To make the rice,fry the onion and ginger in some oil for 5 minutes until softened, add the rice,coconut milk, stock, thyme, and peas, pop the chilli between your fingers and add this too, add a good pinch of salt then bring to the boil, reduce the heat right down to its lowest setting then cover with a lid and cook until all liquid is evaporated, this will take 15-20 minutes.