Jamaican Chickpea Sweet Potato Curry

Jamaican Chickpea Sweet Potato Curry

Course: BreakfastCuisine: SweetDifficulty: Medium
Servings

4

servings
Cooking time

40

minutes

Last year, the number one vegan option from the food van was the Jamaican chickpea sweet potato curry. It’s easy to understand why when the flavour gets better and better over time, it fills a hungry surfer, and it tastes so goddamn good! Now, I do love a good Jerk Chicken, but this Caribbean chickpea curry is a close contender for any meat lover. Coconut chickpea curry with soft sweet potato in an infusion of Jamaican flavours. Sounds good, hey?

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Ingredients

  • Jamaican Curry
  • 800 g Chickpeas

  • 400 g Coconut milk

  • 1 inch Ginger, diced

  • 1 tsp Chilli, chopped

  • 2 tsp Thyme, dried

  • 1 tsp Turmeric

  • 1 tsp Salt

  • 2 tsp Allspice

  • 2 tsp Cumin

  • 2 Garlic, diced

  • 2 Large sweet potato, diced

  • 1 White onion, diced

  • Oil

  • Rice & Peas
  • 200 g Rice

  • 400 g Coconut milk

  • 400 g Kidney beans

  • 1 tsp Thyme, dried

  • 1 tsp Salt

  • 1 Small onion, chopped

  • 1 Garlic, minced

  • Pink Pickled Onions
  • 2 Red onion, sliced

  • 200 ml White wine vinegar

  • 3 tbsp Sugar

  • 1 tsp Mustard seeds

  • 1/2 Salt

  • 10 Whole black peppercorns

  • 1 Lime, juiced

  • Tools
  • Saucepan

  • Jar

  • Sieve

  • Mandolin

Directions

  • Jamaican Curry
  • Start off by heating oil (coconut is also great!) in a large pot on medium heat. Once hot, add the chopped onions and cook for 5 minutes. Then add the garlic, ginger, cumin, turmeric, allspice, thyme, chilli, salt and cook for another 3 minutes while stirring.
  • Now add the coconut milk, sweet potato and chickpeas (with the liquid) and cook on medium-low heat for 20-30 minutes. You want the sweet potato just soft enough to bite without turning to mush.
  • Start to cook your rice and peas!
  • I would recommend making a quick cabbage slaw by thinly slicing a red cabbage and add pineapple, black pepper and mint.
  • Once the rice is cooked, place the curry on top with your side salad and enjoy with a cold Red Stripe! BIFF, BOSH, CURRY NOSH!
  • Rice & Peas
  • In a medium-sized saucepan with a lid, add the kidney beans (including the liquid), coconut milk, onion, garlic, thyme & seasoning. Add 400ml of water, stir through & then bring to the boil.
  • Then, rinse the rice in a sieve until the water runs clear (4/5 times should do it). Once the Coconut milk has reached boiling point, add the rice, combine well and add the kidney beans. Now simmer for 20 minutes with the lid on.
  • When all the liquid has gone and the rice is fluffy, serve it up with my vegan jerk curry or jerk chicken.
  • Pink Pickled Onions
  • Add the vinegar, peppercorn (or whole spices of your choice), sugar, lime juice and salt and bring to a boil in the small saucepan on high heat until the sugar has all dissolved.
  • Whilst the pickle is heating up, add the sliced onions to a well-cleaned/sterilised glass jar or Tupperware box with a lid.
  • Then pour the pickle into the jar of onions and let stand at room temperature until cooled. Cover and pop in the fridge for up to 3/4 weeks (if they last that long)!!

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