Caribbean Chickpea Potato Curry (Print Version)
# Ingredients:
→ Base
01 -
2 tablespoons vegetable oil (or canola, corn, sunflower oil)
02 -
1 medium yellow onion, diced
03 -
2 cloves garlic, minced
04 -
1 inch (3 cm) ginger root, grated
05 -
1 green chili, deseeded and diced
→ Spices
06 -
1 teaspoon garam masala
07 -
1/2 teaspoon curry powder (optional)
08 -
1/2 teaspoon ground turmeric
09 -
1 teaspoon ground cumin
10 -
1/2 teaspoon ground coriander
11 -
1/2 teaspoon salt
→ Main Ingredients
12 -
1 pound (450 grams) potatoes, peeled and cubed
13 -
1 cup cooked chickpeas
14 -
1 cup water or vegetable stock
15 -
1 can (14 oz/400g) diced tomatoes
16 -
2 cups packed baby spinach leaves
17 -
2 tablespoons chopped fresh parsley or cilantro
# Instructions:
01 -
Heat oil in a large saucepan and cook onions with ginger and chili until onions become soft and translucent. Add garlic and cook one more minute until fragrant.
02 -
Stir in all spices and cook for another minute until aromatic.
03 -
Add diced tomatoes, then fill the empty tomato can with water and add to the pot.
04 -
Add potatoes and chickpeas. Bring to a boil, then reduce heat and simmer until potatoes are tender. Optionally add half a can of coconut milk at this point.
05 -
Add spinach and cook for one minute until wilted. Serve over rice and garnish with chopped parsley or cilantro.
# Notes:
01 -
A healthy vegetarian Caribbean curry combining tender potatoes and chickpeas in a flavorful spiced sauce. Can be made spicier by adding chili powder or paprika.
02 -
Feel free to use an entire can of chickpeas if you don't want leftovers.