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Chickpea and Potato Curry
Sue Lau
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Prep Time
10
mins
Cook Time
35
mins
Course
Main Dish, Side Dish
Cuisine
Caribbean, Trinidad
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
Keyword
Vegan, Vegetarian
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