Jamaican Spicy Potato Curry (Vegan)

Ingredients

• 1 tablespoon coconut oil
• 1 small onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon ginger, grated
• 2 stalks Escallion or green onions, chopped
• 2 teaspoons ground turmeric
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried thyme, or 2 sprigs
• 1 medium tomato, chopped
• 4 medium sweet potatoes, peeled and chopped
• 1 medium carrot, diced
• 1 1/2 cups cooked chickpeas, or 1-15 ounce can
• 1-15 ounce can coconut milk
• 1 cup water
• 1/2 cup frozen green peas
• 1 teaspoon Himalayan pink or sea salt, salt
• 1/2 teaspoon Cayenne pepper, or 1 whole Scotch pepper
• 1/4 teaspoon ground allspice/pimento, optional

Instructions

1. Heat oil in a large saucepan, add onion and saute until soft, about 4 minutes. Add garlic, green onions and ginger stirring for 1 minute.
2. Add turmeric, cumin, coriander, thyme and cook until fragrant, stirring constantly. Add tomato, potato, carrots, chickpeas, coconut milk, water.
3. Cover saucepan and bring to boil. Reduce to a simmer and cook for 30 minutes until thickened (I also mash some of the potatoes).
4. Stir in peas, salt, pepper, and allspice. Remove from heat. Delicious served with salad, brown rice, quinoa or gluten-free tortilla.

Notes

1. Green peas and carrots were added for colour, you can totally leave them out or substitute veggies of your choice.
2. Coconut milk was included for a creamy Island flavour, you can substitute with vegetable broth.