Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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, fenugreek, pepper, cinnamon 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.