Easy Caribbean Chickpea and Potato Curry (Print version)
A one-pot Caribbean chickpea and potato curry with coconut milk, curry powder, thyme, and tender potatoes.
# Ingredients:
For the curry base
01 -
2 tablespoons neutral oil
02 -
1 medium yellow onion, diced
03 -
3 scallions, sliced, white and green parts separated
04 -
4 cloves garlic, minced
05 -
1 tablespoon fresh ginger, minced
06 -
1 small Scotch bonnet pepper, left whole for mild heat or finely minced to taste
07 -
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
08 -
2 tablespoons Caribbean curry powder
09 -
1/2 teaspoon ground allspice
10 -
1/2 teaspoon ground turmeric
11 -
2 tablespoons tomato paste
For the simmer
12 -
1 1/2 lb (680 g) Yukon gold potatoes, cut into 3/4-inch chunks
13 -
2 cans (15 oz each) chickpeas, drained and rinsed
14 -
1 cup (240 ml) crushed tomatoes
15 -
1 can (13.5 oz or 400 ml) full-fat coconut milk
16 -
1 cup (240 ml) vegetable broth, plus more as needed
17 -
1 teaspoon kosher salt, plus more to taste
18 -
1/2 teaspoon black pepper
For finishing
19 -
1 tablespoon fresh lime juice
20 -
1/4 cup chopped fresh cilantro
21 -
Cooked rice or roti, for serving
# Instructions:
01 -
Heat the oil in a Dutch oven or deep skillet over medium heat. Add the onion and scallion whites and cook for 4-5 minutes, until softened. Stir in the garlic, ginger, Scotch bonnet, and thyme for 1 minute.
02 -
Add the curry powder, allspice, turmeric, and tomato paste. Cook for 1 minute, stirring constantly, until the mixture darkens slightly and smells toasted.
03 -
Add the potato chunks and stir well so they are coated in the spiced paste. This helps the potatoes season from the outside as they simmer.
04 -
Stir in the chickpeas, crushed tomatoes, coconut milk, vegetable broth, salt, and black pepper. Bring to a simmer, cover, and cook for 18-22 minutes, stirring once or twice, until the potatoes are fork-tender.
05 -
Uncover and simmer for 5 minutes more if the curry looks loose. Mash a few potato pieces against the side of the pot for a thicker sauce if desired.
06 -
Remove the whole Scotch bonnet if used. Stir in lime juice, cilantro, and scallion greens. Taste for salt and serve hot with rice or roti.
# Good to know:
01 -
Use a whole Scotch bonnet for aroma with gentle heat, or mince a small amount for a spicier curry.
02 -
The curry thickens as it rests. Add broth or water when reheating.
03 -
Nutrition is an estimate per serving, without rice or roti.