Chickpea and Potato Curry
Ingredients
- 2 tablespoons coconut oil
- 1 cup chopped onion
- 1 tablespoon chopped garlic
- 2 cups diced raw peeled potato
- 1-1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 fresh bay leaf
- 2 tablespoons Trinidad curry powder (such as Chief brand)
- 2 15 ounces each cans chickpeas
- 8 ounces tomato sauce
- 2 cups coconut water
- 1 tablespoon fresh lime juice
- 1 teaspoon scotch bonnet pepper sauce or Trinidad scorpion sauce (scorpion sauce is a bit spicier)
- 2 tablespoons chopped Shado Beni culantro or sawtooth herb (may sub fresh cilantro in a larger amount)
Instructions
- Saute the onion and garlic in the coconut oil until translucent then add potatoes to brown briefly.
- Stir in remaining ingredients except Shado Beni and bring to a boil.
- Reduce heat and simmer, stirring occasionally, until mixture thickens and potatoes are tender, about 25-30 minutes.
- Serve hot with grilled roti bread or Trinidad Doubles (fried bread).
Notes
From the kitchen of palatablepastime.com
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