By Chef Chris De La Rosa
It was usually a Saturday morning meal, with hot sada roti and a side of mango kuchela. With my love for this dish, there are times I add a can of chickpeas (channa).
In this recipe, we’ll also add some baby spinach to the mix, for the perfect mix, in my humble opinion. I’ve already confessed my luv for all types of spinach greens.
2-3 tablespoon vegetable oil
1/2 medium onion (diced)
4 cloves garlic (diced)
1/2 teaspoon cumin seeds (geera)
1/2 scotch bonnet pepper (sliced thin)
1/4 teaspoon black pepper
2 1/2 tablespoon curry powder (madras blend)
1 teaspoon Caribbean Green Seasoning
3 large potatoes (2 inch cubes)
1 can chickpeas (rinsed)
1/2 lb baby spinach
1/2 teaspoon salt (adjust later)
2 1/2 – 3 cups water
Important! If doing this recipe gluten-free, please go through the entire list of ingredients to make sure it meets with your specific gluten-free dietary needs — especially the curry powder you use, as some may have flour as an ingredient.
Heat a wide pan on a medium flame, then add the vegetable oil and, as it comes the temperature rises, turn the heat down to low, and go in with the onion and garlic. Cook for 2-3 minutes on that low heat, then add the cumin seeds, along with the scotch bonnet pepper, and cook another 1-2 minutes. After which you can add the curry powder, with the heat still on low. Cook for 3-5 minutes, to cook off the raw curry taste, one can usually gets at the end, if not cooked correctly.
If you find the pan is a bit too dry you can add a bit more vegetable oil. You should have a more grainy texture and the curry should be a bit darker by now. It’s time to add the potatoes to the pot. Turn up the heat to med-high and stir in well, to coat everything with that lovely curry base.
Cook for 2-3 minutes, then add the chickpeas (I used 1 large can, which I rinsed well under running water). Add the water and the Caribbean Green Seasoning and bring to a boil.
As it comes to a boil, cover the pan, slightly ajar, and turn the heat down, so you have a gentle bubble. Add the salt and cook for 25 minutes.
At this time it should be fully tender, so using your spoon you may crush some of the potatoes and chickpeas to thicken things up. Taste for salt and adjust, then add the baby spinach to the pot.
Put the lid back on and cook for another 2-3 minutes.. basically until the spinach wilts down and takes on the curry flavors a bit. This will thicken up further as it cools, so do keep that in mind.
In about 30 minutes you’ll be enjoying one of the best vegan curry dishes you’ve ever had, and be sure to get some roti, to dip and scoop.
This recipe is courtesy of Gourmand Award winning cookbook author and founder of CaribbeanPot.com, Chris De La Rosa. With over 450 printable recipes with step by step cooking instructions and demo videos, PLUS over 1 million social/fan connections globally every month, CaribbeanPot.com is the world’s #1 resource of Caribbean Culinary Culture. Connect with Chis on Instagram: www.instagram.com/caribbeanpot/.