Caribbean · 45 min · Easy · 4 servings

Jamaican Curry Chickpeas and Potato

Name: Jamaican Curry Chickpeas and Potato
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable oil; 2 tbsp Jamaican curry powder; 1 onion, diced; 4 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1 Scotch bonnet chili, left whole (optional); 3 sprigs fresh thyme; ½ tsp ground allspice; 3 potatoes, peeled and cubed; 2 cans chickpeas, drained and rinsed; 1 can coconut milk; 1 cup vegetable stock; salt, to taste; black pepper, to taste

Curry powder bloomed in oil until it perfumes the whole kitchen, then chickpeas and potato simmered in coconut until soft and golden. Warming, cheap and quietly fiery.

~580 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freenut-freesoy-freehigh-protein

Plan it:

Method

1
Bloom the curry powder
⏱ 1 min
Heat the oil in a large pot over medium heat, add the curry powder and stir for a minute until it darkens and smells toasty. Cooking the powder here, before anything else, is the whole flavor of the dish.
2
Sweat the aromatics
⏱ 5 min
Add the onion, garlic, ginger, whole Scotch bonnet if using, thyme and allspice. Cook, stirring, until the onion is soft and everything is fragrant.
3
Simmer the potato
⏱ 20 min
Add the potato, chickpeas, coconut milk and stock. Season with salt, bring to a simmer, then cover and cook until the potato is fork-tender.
4
Thicken and finish
⏱ 3 min
Uncover and mash a few chunks of potato against the side of the pot to thicken the sauce. Simmer a couple more minutes, fish out the chili and thyme stalks, then taste for salt and pepper.

Notes

Leave the Scotch bonnet whole and unbroken for warmth without blowing your head off — the heat leaches out slowly. Even better reheated the next day. Serve with rice.

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Method

Bloom the curry powder

Sweat the aromatics

Simmer the potato

Thicken and finish

Notes