Things that happen after you’ve been posting recipes on the internet for a few years: your husband returns home from a walk around town and proudly presents you with a takeout menu full of items you can’t eat. And you love it. Turns out we have a Caribbean place in the neighborhood. They have Caribbean curry, and I totally never would’ve thought to make that! Their version is chicken-based and I have no idea what else is involved, but the idea was plenty to get me started. There are a few commercially available Caribbean curry blends, but my spice cabinet is overflowing, so I took the opportunity to put some of my stock to good use. Feel free to go with a premade blend if you can get your hands on one. You could probably even use a regular old curry powder and add the Caribbean-themed spices individually, namely, allspice, cinnamon and thyme. Also feel free to adjust any of the seasonings to your liking. My sweet potatoes were very sweet, so the coconut base ended up being really sweet too, hence the lime juice. If your spuds aren’t so flavorful, you might not need it. Also, you’ve got plenty of options to make this as hot or mild as you like. As you can see from the photos, I felt the need to throw a little extra hot sauce on top of mine.
