← Nouns Cooking · Caribbean

Ingredients

• 2 cans chickpeas (400 g cans), drained and rinsed
• 2 Potato, peeled and cut into 2 cm cubes
• 2 tbsp Caribbean or madras curry powder
• ½ tsp ground roasted cumin (geera)
• 2 tbsp Vegetable oil
• 1 Onion, thinly sliced
• 4 cloves Garlic, minced
• ¼ Scotch bonnet chilli, minced
• 600 ml hot water
• 1 tsp Salt
• 2 tbsp chopped coriander (or chadon beni)

Method

1. Stir the curry powder and cumin with 3 tbsp of water into a paste.
2. Heat the oil in a pot over medium heat and fry the onion for 3 min. Add the garlic, scotch bonnet and curry paste and cook, stirring, for 3 min until the paste darkens and smells toasty.
3. Add the chickpeas and potatoes and stir for 1 minute to coat them in the curry.
4. Pour in the hot water and salt, bring to a boil, then cover and simmer for 12–15 min, until the potatoes are very tender.
5. Mash some of the potatoes and chickpeas against the side of the pot so the gravy turns thick and creamy. Stir in the coriander and serve with roti or rice.

Tips

• For a richer curry, add a squeeze of lime and a spoon of mango chutney at the table.
• Check the curry powder label if you need it gluten-free.
• Wear gloves to cut or blend scotch bonnets, keep your hands away from your eyes and wash the board, knife and blender well afterwards.

Sources

Written in our own words after cross-checking these recipes:

CaribbeanPot.com Simply Trini Cooking