Sweet Potato Caribbean Curry

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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Serves: 4


1 tbsp vegetable oil
1 onion, diced
3 garlic cloves, minced
1 tbsp. freshly grated ginger
1 habanero pepper, seeded and finely chopped (optional, omit for a milder version)
1-14 oz can light coconut milk
1 medium sweet potato (about 1 pound), peeled and diced
½ tsp. ground cumin
½ tsp. ground coriander
½ tsp. gound turmeric
¼ tsp. dried thyme
¼ tsp. allspice
¼ tsp. fenugreek seed
¼ tsp. black pepper
⅛ tsp. ground cinnamon
cayenne pepper to taste
1-14 oz. can chickpeas, drained and rinsed
1 cup frozen peas, thawed
salt to taste

For serving
creamy polenta or cooked rice
lime wedges
fresh cilantro
chopped scallions


Coat the bottom of a medium saucepan with oil and place over medium heat. Add onion and cook until softened and translucent. Add garlic and ginger. Cook 1 minute more, until very fragrant.
Add coconut milk, sweet potato, cumin, coriander, turmeric, thyme, allspice, fenugreek, pepper, cinnamon and cayenne. Stir a few times, raise heat and bring to a simmer. Lower heat and allow to cook until sweet potatoes are tender, about 20 minutes. Stir in chickpeas and peas. Allow to cook just until heated throughout, 1-2 minutes more. Season with salt to taste.

Divide rice or polenta onto plates and top with curry. Sprinkle with cilantro and scallions, then season with a squeeze of lime juice, to taste.

From connoisseurusveg.com