Yield 4 servings Number Of Ingredients 19 Steps:
Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent. Add the garlic and saute for about 2 minutes, until fragrant. Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant. Add the potatoes and mix well until well-coated in spices. Add the chickpeas and stir to incorporate. Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine. Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork. Serve with cooked rice and naan and garnish with fresh cilantro. Enjoy!
Time 11m Yield 1-2 serving(s) Number Of Ingredients 7 Steps:
Heat a little oil in the wok. Saute onions until soft then add the meat and cook through. Keep on going until the onions are as soft as you like them. Add the peas, potatoes, and water and get bubbling. Stir in the curry and simmer for 5 minutes. Add more liquid if you want it runnier. Add hot sauce to taste. I used lots of Carribean yellow stuff. Eat, using a bowl/plate, or straight out of the wok (less dishes).
Time 40m Yield 6 side serves, 6 serving(s) Number Of Ingredients 11 Steps:
Grind the first 5 ingredients with mortar and pestle or elec spice grinder. Add the chilli powder and turmeric. This is your basic spice mix - it makes about 9 teaspoons. I decided to use 3 teas, with my 5 potatoes. You decide how much you need. 5 potatoes diced nicely covered the bottom of my rectangular elec frypan. Heat the oil in a frypan. Cook “your” spices in the oil for a minute, then add the potatoes. Toss gently in the spices to cover. Fry gently for a minute or two, then add a cup of water. Stir gently. Continue to cook over medium heat. Stir. Add lid. Keep an eye on it. The curry sauce will begin to thicken; add another cup of water when it seems to be getting too thick. Continue to cook with lid on, stirring from time to time. Add another (3rd) cup of water. How much water will vary depending on how moist you want the curry. Salt to taste, and test the potatoes for firmness til they are how you like them. Enjoy.
Yield 6 servings Number Of Ingredients 11 Steps:
Heat the oil in a large stockpot over medium-high heat and add the onion and garlic. Sauté until soft, about 2-3 minutes. Add the curry powder mixture to the pot. Add half of the vegetable broth and potatoes, and stir to combine. Add the scallions and parsley. Season with pepper. Cook until the sauce is thick and the potatoes are almost tender, about 20 minutes. Add the chickpeas and remaining vegetable broth, and mix. Add the ghee and flour mixture to the pot and stir to incorporate. Cook on medium-low heat until the potatoes and chickpeas are tender and the sauce thickens, about 20 minutes. Enjoy!
