Jamaican food seems to be gaining in popularity here in the UK, and rightly so. We love spice and have a taste for the exotic so much so itâ€™s a curry which has become the nationâ€™s favourite dish. My Jamaican curry recipe is healthy, delicious and easy to make.
I chose to use sweet potato as the flavour works so well and it is good to make vegetarian food, right? In fact this dish is vegan too and I have even added a couple of side dish examples for you, so no excuses!
You might have tried my jerk chicken recipe and got a taste for spicy West Indian cuisine, I promise you will love this! You can of course use chicken, lamb, chickpeas or anything else that you want as my recipe is a basic do-it-all Jamaican curry.
Jamaican Sweet Potato Curry recipe
- 2 x Sweet Potatoes
- 2 x Spring Onions
- 1 x Thumb Sized Piece of Ginger
- 4 x Garlic Cloves
- 2 x TBSP Curry Powder
- 1 x TSP Turmeric
- 1 x TSP Fresh Ground Allspice Berries
- 1 x Sprig Thyme
- 1 x Scotch Bonnet Chilli
- 250ml x Water
In a frying pan add a good splash of vegetable oil. Peel and dice your sweet potato into bite size pieces. Put the pan on a medium to high heat and add your sweet potato.
Fry for around 10 minutes turning frequently. We want a bit of colour on your sweet potato as the caramelisation will add a whole load more flavour to your finished dish. Once done set aside.
Take a large deep pan and add about 4 TBPS of vegetable oil. Heat on a low heat.
Chop your spring onions into medium sized pieces and add to the pan. Take your garlic and ginger and peel, then grate together and add them to the pan. Keep on a low heat and add a lid to the pan. You will find this causes the onion, garlic and ginger to â€˜sweatâ€™ rather than fry. Keep checking and stir occasionally until the smell has become sweet, about 5-10 minutes. Donâ€™t worry if a bit of colouring occurs.
While this is cooking get your other ingredients together. I like to put all the dry, powdered ingredients into a small bowl ready to throw in together. De-stalk the thyme and finely dice up your scotch bonnet **CAUTION: Scotch bonnet chilli are seriously hot â€“ some people use gloves cutting them up. Also use maybe Â¼ of your chill to start â€“ you can add more to the pan but you canâ€™t take it out!**
Once you are happy the pan is ready add all the other prepared ingredients and stir in, turn up the heat and keep stirring until you smell the spices become fragrant. Now add the water and turn down the heat.
Let this cook through for about 10 minutes and taste. Season with salt and add more chilli IF you need it. You can also loosen the sauce with more water if you need to. You want a consistency of thick cream.
Now add the sweet potato and stir in. At this point you can serve, but I find itâ€™s better to let this go stone cold and re-heat before serving. It lets the flavours meld together beautifully.
Serve with some classic Jamaican sides:
Fried Plantain â€“ Slice the plantain into thick pieces and slowly fry until golden, then simply season with salt.
Rice & Peas â€“ I use a 2 parts rice 1 part kidney beans. Better to use dried kidney beans for this but tinned are ok. Prepare and cook the beans as per the instructions on the pack, I like to keep mine a little al dente and keep a little of the cooking water. Boil your rice (I use basmati but long grain is good) until it is almost cooked through. Now add you beans (if tinned drain most liquid from the can) and half a tin of coconut milk. Season with salt and cook until the liquid has gone. Keep checking your rice so you donâ€™t overcook it, you can always remove the liquid and turn off the heat.
Iâ€™m guessing you are ready and eager to try this so get shopping and get in the kitchen now!
Please tell me how this recipe worked out for you, I hope itâ€™s easy to follow and the flavour hits the spot for you!