Recipe by Jazmina
This is a west indie dish, that will please any curry lover. Friends are always asking me for this recipe, so I will post it up here for all to enjoy! You can take this recipe and use it as a base adding in other veggies, tofu or meats. Enjoy!
Top Review by debarra
This recipe rocked my world! I'd never made curried anything before, and this turned out so good! I didn't have a chili pepper, but with all the curry it still turned out plenty spicy (I like my foods very spicy, so I was happy). It was easy to make, economical, and delicious, what more could you want? Thanks for sharing this, Jazmina!
- 1 (12 ounce) can chickpeas
- 1 (12 ounce) can coconut cream
- 5 large potatoes (diced)
- 1 medium onion (minced)
- 5 garlic cloves (minced)
- 1 bay leaf
- 1 teaspoon cumin seed
- 1 teaspoon mustard seeds (optional)
- 3 tablespoons curry powder
- 1 tablespoon sugar
- 1 -3 tablespoon olive oil
- 1 chili pepper (optional)
- Heat a medium sized pot on medium high with some oil.
- When oil is hot add in onion, bay leaf, chili, cumin & mustard seeds.
- Sauté until the onion starts to go translucent add in garlic.
- Sauté until mixture starts to brown add in sugar and curry powder. Add in more oil as needed.
- Fry until mixture becomes dark brown not burnt it doesn't take to long and add in coconut milk, stir well. (This is a great basic curry).
- Add in your potatoes and chickpeas, at this point you may need to add in some water, you want the liquid to be about one inch below the vegetable level. Stir well.
- Bring mixture to a boil, stir and turn heat down to medium low, cover and cook, stirring the curry every few minutes, until potatoes are done. It is ok if the potatoes fall apart in fact it is yummier that way. Takes 15-20 minutes.
- Add salt to taste.
- Great on it's own, with some naan bread or on some rice.