Leaves are falling and autumn is calling. Warm up with this sweet potato chickpea curry made with JuJu Royal Spicy Jerk Extra Virgin Olive Oil. It’s crunchy, creamy, and so mouthwateringly delicious. Combines an excellent blend of spices and fresh ingredients to bring together a savory and well-balanced meal.


  • 2 tbsp JuJu Royal Spicy Jerk EVOO
  • 4 sweet potatoes, peeled and cubed
  • 1 yellow onion, diced
  • 1/4 cup curry paste
  • 1 tsp turmeric
  • 1 can chickpeas, drained
  • 1 can chopped tomatoes, with liquid
  • 1 3/4 cups coconut milk
  • 3 tbsp cilantro, chopped
  • 1 lemon, sliced for garnish


In a tall pot, heat olive oil over medium heat.

Add sweet potatoes, onions and cook until softened, stirring occasionally.

Add curry paste, turmeric and stir to coat potatoes and onions. Cook for 2 minutes.

Add chickpeas, tomatoes and coconut milk. Bring mixture to a boil.

Reduce heat and allow mixture to simmer for 15 minutes or until sauce is thickened.

Cover curry and simmer for another 10 minutes, or until the potatoes are tender.

Mix in cilantro and splash of lemon.

Serve with warm naan bread, pita, or rice.