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Chickpea and Potato Curry

Sue Lau
No ratings yet
Prep Time 10 mins
Cook Time 35 mins
Course Main Dish, Side Dish
Cuisine Caribbean, Trinidad


  • 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)


  • 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).


From the kitchen of palatablepastime.com
Keyword Vegan, Vegetarian
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