Sweet potatoes make magic in this Jamaican-style curry.
After a streak of unseasonably warm weather, today was brisk and drizzly, and I was more than happy to bundle up for the last Live @ Five downtown – and more than happy to whip up this cheery Jamaican curry for dinner to warm us up. I adapted this recipe from the Jamaican Yuca Shepherd’s Pie in Isa Chandra Moskowitz’s Veganomicon; instead of the shepherd’s pie version, I serve it as a traditional curry over brown rice. It’s super easy and just the thing to brighten and spice up a gray day.
First, I sautéed four minced garlic cloves, two chopped bell peppers, and two chopped jalapeño peppers (with seeds, for extra heat) in olive oil for about five minutes.
Then I added in three cubed sweet potatoes, two bay leaves, a dash of oregano, and about half a cup of water; I stirred, covered, and cooked for about 15 minutes (until the sweet potatoes were easily pierced).
The coconut milk makes this (vegan) dish truly decadent.
I added the coconut milk, a can of red kidney beans, and a bowlful of lima beans (which I'd already cooked). I turned the heat down to simmer, stirred, and seasoned with ginger, onion powder, and a generous dash of curry powder.
Et voilà. The perfect balance of sweet and heat.