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Chickpea Curry with Potato by

A Caribbean curry from Trinidad that tastes very similar to tomato based Indian curries. This curry has incredible flavour, and is one of the easiest real curries because you won't need to trek to the speciality store for the spices, you can get everything from the supermarket! Spice level: Medium (Note 1)


2 tbsp curry powder
1 tsp All Spice powder
1 tsp nutmeg powder (or 1/2 tsp freshly grated)
1 1/2 tsp smoked paprika (or normal or sweet)
2 tsp dried thyme leaves (or 3 tsp fresh)
1 tsp cumin powder
3/4 tsp cayenne pepper
1 tsp white pepper (or 1/2 tsp black pepper)
3 tbsp cooking oil (I used vegetable)
2 large garlic cloves , minced
1 large onion , diced (brown, white, yellow)
1 1/2 cups potatoes , cut into 1.2cm / 1/2" cubes
28 oz canned chickpeas (2 x 14oz/400g cans) , drained (Note 3)
14 oz canned crushed tomatoes
2 cups vegetable or chicken broth/stock
2 scallion/shallot stems , sliced (green & white part)
2 tbsp fresh parsley , finely chopped (or coriander/cilantro)
Salt to taste
Serving - choose Basmati rice, White rice, Best is Coco nut Rice


Heat oil in a large pot or very deep skillet over medium high heat.
Add onion and garlic, cook for 3 minutes until onion is translucent.
Add Curry Spices and stir for 1 minute.
Add the potatoes and stir to coat in the Spices. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
Add the chickpeas, tomatoes and vegetable or chicken broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
Adjust salt to taste, stir through scallions/shallots and parsley.
Serve with rice - basmati would be ideal, or Coconut Rice if you're wanting to impress. To go all out, add some Easy Soft Flatbreads!

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