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    You are here: Home / Entrees / Sweet Potato Caribbean Curry

    LAST UPDATED: January 27, 2022 • FIRST PUBLISHED: April 11, 2016

    Sweet Potato Caribbean Curry

    Jump to Recipe Print Recipe
    Sweet Potato Caribbean Curry

    Delicate green peas, garbanzo beans and tender sweet potato chunks are simmered up in spiced coconut milk and served atop creamy polenta to create this cozy and comforting Caribbean curry.

    Sweet Potato Caribbean Curry

    Things that happen after you've been posting recipes on the internet for a few years: your husband returns home from a walk around town and proudly presents you with a takeout menu full of items you can't eat. And you love it.

    Turns out we have a Caribbean place in the neighborhood. They have Caribbean curry, and I totally never would've thought to make that! Their version is chicken-based and I have no idea what else is involved, but the idea was plenty to get me started.

    Sweet Potato Caribbean Curry

    There are a few commercially available Caribbean curry blends, but my spice cabinet is overflowing, so I took the opportunity to put some of my stock to good use. Feel free to go with a premade blend if you can get your hands on one. You could probably even use a regular old curry powder and add the Caribbean-themed spices individually, namely, allspice, cinnamon and thyme. Also feel free to adjust any of the seasonings to your liking. My sweet potatoes were very sweet, so the coconut base ended up being really sweet too, hence the lime juice. If your spuds aren't so flavorful, you might not need it. Also, you've got plenty of options to make this as hot or mild as you like. As you can see from the photos, I felt the need to throw a little extra hot sauce on top of mine.

    Sweet Potato Caribbean Curry
    Overhead View of a Bowl of Caribbean Curry with Spoon
    5 from 3 votes
    Print

    Sweet Potato Caribbean Curry

    Delicate green peas, garbanzo beans and tender sweet potato chunks are simmered up in spiced coconut milk and served atop creamy polenta to create this cozy and comforting Caribbean curry.
    Course Entree
    Cuisine American, Caribbean
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Servings 4
    Calories 341 kcal
    Author Alissa

    Ingredients

    • 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

    Instructions

    1. 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.
    2. 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.
    3. 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.
    Nutrition Facts
    Sweet Potato Caribbean Curry
    Amount Per Serving
    Calories 341 Calories from Fat 125
    % Daily Value*
    Fat 13.9g21%
    Saturated Fat 7.8g39%
    Sodium 706mg29%
    Potassium 552mg16%
    Carbohydrates 49.8g17%
    Fiber 9.5g38%
    Sugar 6.6g7%
    Calcium 240mg24%
    Iron 2.2mg12%
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Sophie says

      April 11, 2016 at 10:49 am

      I've never tried to make anything like this before, and I have very little experience with Caribbean food at all, so I am so keen to try this!! It makes me crave food from this specific Caribbean place in Toronto that I haven't been to in ages. Thanks for sharing :)

      Reply
    2. Veenu says

      May 06, 2016 at 5:48 am

      Hi Alissa,

      This is a wonderful dish. I made it today and came out perfect. Initially got a bit nervous with the list of ingredients however preserved and it was definitely worth the effort. Thank you very much for the simple instructions.

      I am going to try some more of your dishes and let you know how they go..

      Keep smiling

      Reply
      • Alissa Saenz says

        May 10, 2016 at 10:17 pm

        I'm glad you liked it! Thanks so much for stopping by to let me know! I hope you get to try some other dishes and enjoy them just as much. :)

        Reply
    3. Nina says

      May 18, 2016 at 3:38 pm

      This was great! We put loads of lime (love lime!) over it in the pan just before serving. Really nice combo of spices. Thanks!

      Reply
      • Alissa Saenz says

        May 21, 2016 at 8:28 pm

        Thanks Nina! I'm so glad you enjoyed it! I'm all about the lime too. :)

        Reply
    4. Matthew says

      December 11, 2017 at 6:23 pm

      5 stars
      I made this tonight and it was delicious! Thisbwas the first time I used coriander and I never knew it smelled so good!

      Reply
      • Alissa Saenz says

        December 13, 2017 at 5:29 pm

        I LOVE coriander!! I'm so glad you enjoyed the curry! Thanks Matthew!

        Reply
    5. Anthony Belotti says

      February 05, 2018 at 7:22 pm

      What can I use as a coconut milk replacement?

      Reply
      • Alissa Saenz says

        February 08, 2018 at 4:37 pm

        I think almond or cashew milk would work!

        Reply
    6. joe says

      January 14, 2021 at 3:20 pm

      5 stars
      Very tasty. We also add carrots cut in chunks, sliced red peppers, spinach, and we serve it w/ naan.

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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