Jamaican Style Curry
6 medium sweet potatoes diced large into 2-inch cubes.
2 ½ cups chickpeas (approx. 2 cans)
2 ½ tbsp curry powder
3 cloves garlic minced
1 small yellow onion diced
1 jalapeño
1 tsp ground allspice
1 tsp dried thyme
1/2 tsp turmeric powder
2 1/2 tsp salt (or to your taste)
2-4 cups vegetable broth
Note: Vegetable broth can be subbed with water.
INSTRUCTIONS
Add ¼ cup of water to the pan and heat on medium-high. Add onions and saute for 2-3 minutes.
Add minced garlic and jalapeno. Saute for an additional 2-3 minutes. Add water as necessary.
Add dry spices. Saute momentarily.
Add sweet potatoes. Mix to coat potatoes in spices. Add 2 cups of water. Cover and simmer for 15-20 minutes or until potatoes are soft and breaking slightly (do not overcook). Add chickpeas and simmer for 2-3 minutes.
You can add more water in small amounts if necessary. As the potatoes break down slightly the sauce will thicken.
Sweet potatoes cook quicker than white potatoes, so take care not to overcook them. You want them to be well-cooked, but still have substance. This curry should be thick and saucy.
Allow to sit and thicken slightly before eating.
