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easy caribbean-style chickpea curry

March 7, 2013

Serves 2-3
Prep time: 35 minutes

Caribbean chickpea curry main

On a wet midweek evening there’s nothing like the scorch of Caribbean flavours to make you smile.  It may not be a very authentic recipe but it still tastes seriously good.

The recipe’s a total cheat actually, comprising ingredients in tins and jars, with the exception of a handful of spinach and one lonely sweet potato.  I think its success depends on whether you have a really good jerk paste – and I do think it’s possible to get good jerk paste in a jar! – the one I use is from Sainsbury’s, and devilishly hot.  And the best thing is that it’s all so easy to throw together, a total snap, as they say.

I chose to serve it with bulgur (inauthentic, again) but you could do it with rice, or with a flatbread (mmm).

Nobody else in my family will touch this dinner, which means it’s mine, all mine.

Ingredients

Good quality jerk paste, 3 heaped tsps
Chickpeas, one 400g tin, drained and rinsed
One large sweet potato or two small ones, peeled and cut into 1/2 inch cubes
Coconut milk, one 400g tin
Spinach, one handful, washed
Salt to taste
A squeeze of lime, if you have one to hand

Fry the jerk paste in a saucepan over medium heat for 1-2 minutes, then throw in the chickpeas.  Cook for 5 minutes, then add the sweet potato.  Give it a good stir for 1-2 minutes, then add the coconut milk.

Slowly bring it to a boil and let simmer over a medium/low heat for 15-20 minutes until the sweet potato is soft and the sauce is slightly thickened.  In the last couple of minutes stir in a handful of spinach leaves.  Season to taste with salt and lime juice.

Caribbean chickpea curry, vertical

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From → Mains, Recipes

7 Comments
  1. This looks so yummy… warm comfort food! Can you tell me what jerk paste is? We don’t have that here in the US and I’d love to the general ingredients in it.

    • Of course… here’s a recipe I found online:

      1 tbsp allspice berries
      1 tbsp black peppercorns
      ½ tsp cinnamon
      ½ tsp ground nutmeg
      1 tbsp fresh thyme leaves, chopped
      4 spring onions, chopped (use the white part and most of the green)
      3 scotch bonnet chillies, finely chopped
      1 tbsp dark brown sugar
      1 tsp salt
      2 tbsp dark soy sauce
      Juice of 1 lime

      Pound the allspice and the peppercorns in a pestle and mortar to a powder, then add to a food processor along with the cinnamon, nutmeg, thyme, spring onions and chillies. Whizz to a purée, then stir in the sugar, salt, soy sauce and lime juice.

      Just the most amazing stuff ever!

      • Wow, that sounds like a flavor explosion! I’ll have to give it a try. BTW, love your pic; your smile exudes happiness!!!

  2. foodaddictionrecovery permalink

    That looks delicious! What is jerk paste and what section of the grocery store am I looking in for it?

    • It’s a convenient cook’s shortcut, but making your own jerk paste would be the absolute bomb. Slightly more time consuming but you won’t mind at all once you taste it!

      1 tbsp allspice berries
      1 tbsp black peppercorns
      ½ tsp cinnamon
      ½ tsp ground nutmeg
      1 tbsp fresh thyme leaves, chopped
      4 spring onions, chopped (use the white part and most of the green)
      3 scotch bonnet chillies, finely chopped
      1 tbsp dark brown sugar
      1 tsp salt
      2 tbsp dark soy sauce
      Juice of 1 lime

      Pound the allspice and the peppercorns in a pestle and mortar to a powder, then add to a food processor along with the cinnamon, nutmeg, thyme, spring onions and chillies. Whizz to a purée, then stir in the sugar, salt, soy sauce and lime juice.

      • foodaddictionrecovery permalink

        Awesome! Thx!!

  3. Loved the curry for its simplicity! Thanks for sharing !

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