Usually when I make curry, it's an Indian curry. However, when I came across this recipe I had to know what a Caribbean curry was. I liked that all the ingredient were items that I either had on hand, or would find a use for down the road. I hate it when a recipe calls for some fancy ingredient that you only use one. Like the saffron that's been sitting in my cabinet for 4 years now. >.<
One thing I loved about this curry is that you serve it over polenta. I usually serve my curry over rice and had thought to do so with this but changed my mind and decided to make polenta instead. I'm so glad I did because the polenta definitely adds an extra layer to this curry that you wouldn't have gotten with rice. Plus, depending on your tastes, you can doctor the polenta up with curry spices, hot sauce, or mix in some herbs to give it more flavor. Definitely make your own polenta versus buying that pre-made stuff in the grocery store. It's really easy to make and like I said, you can modify it and add spices and seasonings to bring a whole new level to this curry dish.
recipe adapted from Connoisseurus Veg
- 1 tbsp vegetable oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tbsp. freshly grated ginger
- 1 jalapeno pepper, seeded and finely chopped
- 1 (14 oz) can light coconut milk
- 1 medium sweet potato (about 1 pound), diced
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/2 tsp. gound turmeric
- 1/4 tsp. dried thyme
- 1/4 tsp. allspice
- 1/4 tsp. black pepper
- 1/8 tsp. ground cinnamon
- cayenne pepper to taste
- 1 (14 oz.) can chickpeas, drained and rinsed
- 1 cup frozen peas, thawed
- salt to taste
- creamy polenta or cooked rice (recipe below)
- lime wedges (garnish)
- fresh cilantro (garnish)
- chopped scallions (garnish)
- 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, pepper, cinnamon, jalapeno, 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.
- 4 cups water
- 1 teaspoon salt
- 1 cup yellow cornmeal (not cornbread mix)
- 1-3 tablespoons butter/margarine
- Bring the water to a boil. Bring the water to a brisk boil over medium-high heat. Add the salt.
- Pour the polenta into the boiling water. While whisking gently, pour the polenta into the boiling water in a steady stream.
- Continue whisking until polenta is thickened. Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn't settle back on the bottom of the pan when you stop stirring.
- Cook the polenta 30-40 minutes. Cover the polenta and continue cooking. Stir vigorously every 10 minutes or so, making sure to scrape the sides, bottom, and corners of the pan. Cook 30 minutes for softer porridge-like polenta or 40 minutes for thicker polenta.
- Stir in butter. Stir the cheese and butter into the polenta, if using. Serve immediately.