Jamaican Chickpea Sweet Potato Curry

Serves 4
45 minutes
Dinner
Jamaican

Jamaican Chickpea Sweet Potato Curry

This hearty and flavourful Jamaican-inspired curry combines tender chickpeas and sweet potatoes simmered in a rich coconut milk base infused with aromatic spices. Paired with traditional rice and peas, and complemented by tangy pink pickled onions, this dish offers a delightful fusion of tastes and textures.

Ingredients

400g chickpeas
400ml coconut milk
1-inch piece of ginger, diced
1 teaspoon chili, chopped
2 teaspoons dried thyme
1 teaspoon turmeric
1 teaspoon salt
2 teaspoons allspice
2 teaspoons cumin
2 cloves garlic, diced
2 large sweet potatoes, diced
1 white onion, diced
2 tablespoons oil (vegetable or coconut)

Stage 1 - Prepare the spices

In a large pot over medium heat, heat the oil. Add the diced white onion and sauté for about 5 minutes until translucent. Add the diced garlic, ginger, chopped chilli, dried thyme, turmeric, allspice, cumin, and salt. Stir continuously for another 3 minutes to toast the spices and enhance their flavours.

2 cloves garlic, diced

1-inch ginger, diced

1 teaspoon chili, chopped

2 teaspoons dried thyme

1 teaspoon turmeric

2 teaspoons allspice

2 teaspoons cumin

1 teaspoon salt

2 tablespoons oil

1 white onion, diced

Stage 2 Curry time

Pour in the coconut milk, then add the diced sweet potatoes and chickpeas along with their liquid. Stir well to combine. Reduce the heat to medium-low and let the curry simmer for 30 minutes, or until the sweet potatoes are tender but not mushy.

400ml coconut milk

2 large sweet potatoes, diced

400g chickpeas with liquid

Serve with a bowl or rice and peas

Biff, Bosh, Nosh