West Indian Chickpea and Potato Curry
Experience the rich, aromatic flavors of the West Indies with this Chickpea and Potato Curry. A telling tale of vibrant spices, creamy coconut, and hearty vegetables, this recipe is designed to captivate the heart of any curry lover. The perfect balance of zesty spices and smooth coconut cream intertwines in each bite. This dish serves as an excellent base for experimenting with other vegetables, proteins like tofu or chicken, or whatever you fancy. Comforting and satisfying, this curry is guaranteed to win over friends, making it a staple in your recipe collection. Enjoy it over rice, with warm naan, or savor it as it is!
4
Servings
N/A
Calories
13
Ingredients
Ingredients
chickpeas
12 ounces (canned, drained)
coconut cream
12 ounces (none)
potatoes
5 large (diced)
onion
1 medium (minced)
garlic cloves
5 (minced)
bay leaf
1 (whole)
cumin seed
1 teaspoon (none)
mustard seeds
1 teaspoon (optional)
curry powder
3 tablespoons (none)
sugar
1 tablespoon (none)
olive oil
1 - 3 tablespoons (none)
salt
to taste (none)
chili pepper
1 (optional)
Instructions
1
Heat 1-3 tablespoons of olive oil in a medium-sized pot over medium-high heat.
2
Once the oil is hot, add the minced onion, bay leaf, optional chili pepper, cumin seeds, and optional mustard seeds.
3
Sauté until the onion turns translucent, then add the minced garlic and sauté until the mixture begins to brown.
4
Sprinkle in the sugar and curry powder, adding more oil if necessary. Fry the mixture until it becomes dark brown, being careful not to let it burn. This step will take only a few minutes.
5
Pour in the coconut cream and stir thoroughly until the curry base is well-combined and fragrant.
6
Add the diced potatoes and drained chickpeas. If needed, pour in water until the liquid level is about one inch below the vegetables. Stir well.
7
Bring the mixture to a boil, then reduce the heat to medium-low. Cover and let it simmer, stirring occasionally, for 15-20 minutes or until the potatoes are tender and begin to fall apart, enhancing the texture.
8
Season with salt to taste, and serve hot with naan, rice, or enjoy it on its own.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is West Indian Chickpea and Potato Curry?
It is a rich, aromatic dish featuring vibrant West Indian spices, creamy coconut, and hearty vegetables like chickpeas and potatoes.
Is this curry recipe vegan?
Yes, this recipe is naturally vegan as it uses coconut cream and plant-based ingredients.
Is the recipe gluten-free?
Yes, this Chickpea and Potato Curry is gluten-free.
How many people does this recipe serve?
This recipe is designed to serve 4 people.
What type of chickpeas should I use?
The recipe calls for 12 ounces of canned chickpeas that have been drained.
How should I prepare the potatoes?
You should use 5 large potatoes and dice them before adding them to the curry.
Can I add other proteins to this dish?
Yes, this dish serves as an excellent base for experimenting with proteins like tofu or chicken.
What liquid provides the creaminess in the curry?
The creaminess comes from 12 ounces of coconut cream.
Is the chili pepper mandatory?
No, the chili pepper is optional and can be omitted if you prefer a milder curry.
What spices are needed for the curry base?
The base uses curry powder, cumin seeds, a bay leaf, and optional mustard seeds.
Why is sugar added to the recipe?
One tablespoon of sugar is added to the spice mixture to balance the flavors before adding the coconut cream.
How long should I simmer the curry?
Simmer the mixture for 15-20 minutes or until the potatoes are tender.
What is the best way to serve this curry?
It is best served hot over rice, with warm naan bread, or enjoyed on its own.
What kind of oil should I use for sautéing?
The recipe recommends using 1 to 3 tablespoons of olive oil.
Do I need to add water to the pot?
Yes, if needed, add water until the liquid level is about one inch below the vegetables.
How do I know when the spices are ready?
Fry the curry powder and sugar until the mixture becomes dark brown and fragrant, which takes only a few minutes.
What is the first step in the cooking process?
The first step is to heat olive oil in a medium-sized pot over medium-high heat.
How many garlic cloves are required?
The recipe requires 5 minced garlic cloves.
What type of onion should I use?
One medium onion, minced, is used in this recipe.
When should I add salt?
Season with salt to taste at the very end of the cooking process.
How can I improve the texture of the curry?
Letting the potatoes simmer until they begin to fall apart will naturally enhance the texture of the sauce.
Are mustard seeds required?
No, mustard seeds are listed as an optional ingredient.
Should the pot be covered during simmering?
Yes, cover the pot and reduce the heat to medium-low while it simmers.
Can I add more vegetables to this recipe?
Yes, this dish is an excellent base for adding whatever other vegetables you fancy.
What does 'sauté until translucent' mean for the onion?
It means to cook the onion until it becomes semi-transparent and soft before adding the garlic.
How much cumin seed is needed?
The recipe calls for 1 teaspoon of cumin seeds.
How many bay leaves are used?
The recipe uses one whole bay leaf.
Is this a good recipe for meal prep?
Yes, it is a hearty and satisfying dish that stores well, making it a great staple for your collection.
How much curry powder is used?
The recipe uses 3 tablespoons of curry powder.
What happens if I burn the spice mixture?
The recipe cautions to be careful not to let it burn as it only takes a few minutes to reach the desired dark brown color.