![Trinidadian Chickpea and Potato Curry [Vegan, Gluten-Free] – One Green Planet](https://cookingrecipesmedia.com/wp-content/uploads/2025/04/trini-curry-1068x580.jpg "trini-curry.jpg")
This tasty curry is a Trinidadian adaptation of a preferred North Indian dish, however that’s about all that they’ve in widespread. Whereas Indian curries depend on tomatoes, aromatics, and entire spices to construct layers of taste, this savory curry depends on sturdy natural flavors. The key is roasted cumin seeds and inexperienced seasoning, a Caribbean seasoning mix produced from a mix of contemporary herbs and scorching peppers. Serve this straightforward curry with roti or your favourite flatbread.
Trinidadian Chickpea and Potato Curry [Vegan, Gluten-Free]
Components You Want for Trinidadian Chickpea and Potato Curry [Vegan, Gluten-Free]
- 2 15-ounce cans chickpeas
- 3 giant baking potatoes, peeled and cubed into 2-inch chunks
- 1 tablespoon cooking oil
- 1 onion sliced
- 1/4 teaspoon turmeric powder
- 6 tablespoons curry powder
- 1 teaspoon floor geera (roasted cumin powder)
- 2 tablespoons inexperienced seasoning (see notes)
- 2 tablespoons freshly grated garlic
- 1 habanero pepper
- 12 tablespoons water, so as to add to the curry powder
- 6 cups of water, for the curry
- 1 tablespoon salt
- Chopped parsley, for garnishing
How you can Put together Trinidadian Chickpea and Potato Curry [Vegan, Gluten-Free]
- Put together all of your elements. Chop and dice your baking potato. Rinse with water and drain. Slice the onion. To a small bowl add the curry powder, geera, and turmeric powder. Add the 12 tablespoons of water to the dry powders. This may occasionally appear to be lots of water, however the powder will suck up that water. You need the combination to be one thing like a slurry/slushy.
- Warmth 1 tablespoon of cooking oil in a big saucepan on medium warmth. As soon as the oil is heated by means of, add your slurry/slushy curry combination. It is best to hear a pleasant sizzle. Let this fry for 3 minutes. The water from the combination will begin to burn off. Add the onions, pepper, garlic, and inexperienced seasoning at the moment. Let this fry for 3 extra minutes. The onions ought to be simply cooked by means of. If the curry is sticking to the pot simply add a number of extra tablespoons of water.
- Add within the potatoes, chickpeas, and salt. Combine completely. Let this fry for a number of extra minutes, earlier than you add in your 6 cups of water. We wish the water to simply cowl the chickpeas and potatoes about an inch over.
- Cowl and let this simmer for half-hour. As soon as the potatoes are delicate, and the liquid has decreased and thickened, style to seasoning and salt.
- Flip off the warmth and add within the chopped parsley. Get pleasure from with roti.
Notes
