Sweet Potato Caribbean Curry
View original ↗
Connoisseurus Veg · by Alissa★ 5.0 (5)

Sweet Potato Caribbean Curry

NUTRITION · PER SERVING30M COOK
CAL 46%·PRO 40%
CARBS 179G78% OF CAL
17G FIBER0G ADDED12G INTRINSIC149G OTHER12G TOTAL SUGAR
FAT 14G14% OF CAL
6G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant coconut curry simmered with sweet potato, chickpeas, and peas, served over creamy polenta. Warm spices and lime juice balance the richness of the coconut milk.

maincaribbeancurrybeansdairy freegluten freeveganvegetarian
View the full recipe on Connoisseurus Veg →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 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)
  • 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. fenugreek seed
  • 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
  • lime wedges
  • fresh cilantro
  • chopped scallions
PREP
5M
SODIUM
514MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.