Caribbean Chickpea Potato Curry
Meals like this dutch oven Caribbean chickpea potato curry make me feel like I can face any temperature this weather throws my way. It was one chilly Saturday morning even for Tennessee but my sister and I decided to make a day out of it regardless. Let’s bundle up and hit the road. It’s a girls day out. My daughter gets to spend the day being a daddy’s girl. I can’t believe she is almost 9Â months old. Well the cold definitely did not hinder our plans to visit the Franklin farmers market and downtown Franklin.
Driving into the market parking lot definitely revealed Tennesseans won’t venture out in the cold. Considering my sister is visiting from Canada and we relocated from Wisconsin a few months ago, we could handle it. Our first stop is the Beaverdam creek farm stand. I had to get a bag of their stone ground cornmeal. You can taste the difference. It makes one delicious cornbread which is the perfect accompaniment for this curry. Scarcity of vegetables was due to the cold weather so it was a brief stop at the market.
Savory Spice
On to the spice shop, Savory Spice. I met Hollie of Savory spice way back in September when we just moved. My plans to visit the store were pushed off to the side several times but we finally made it today. “It smells like heaven!”. The moment I walked in I knew I was home. My new favorite spice shop. Right away a gentleman walks over and ask how he could help us. Curry!!! Jamaican curry please. He walks us over to the world flavors section and boy was I delighted. ” Smell, taste and let us know what you want”. Lets just say I walked out with more than we planned to buy.
Spanish paprika
Harissa seasoning
Cuban spice mix
Caribbean all purpose curry
While looking up my rewards account during checkout, Hollie recognized me from my IG name ” afrovitalityeats”! yay! Guess who mihgt be having her first West African Cooking in the nearest future if everything goes well? Me ! Sign up to receive updates about the potential class.
While our spices are being measure we explore the store. Just beautiful and they have a vast array of spice blends. I plan on making several trips for sure.
We enjoyed our trip downtown, stopped at various shops, had lunch at Puckett’s and headed home with home great finds. I get even more excited to use what I buy for hearty meals like this warm bowl of chickpea potato curry. Even better for leftovers so whip up a big batch and get everyone to enjoy s bowl.
Dutch Oven Caribbean chickpea potato curry
Ingredients
- 2 15 oz cans chickpeas
- 2 medium Idaho Potatoes
- 1 cup chopped onion
- 1 13.6 oz can thai lite coconut milk
- 2 1/2 cup water
- 1 14 oz can crushed roma style tomato with puree
- 4 cloves of garlic minced
- 1/2 cup Chopped scallions
- 1/2 tsp cameroon pepper (or any hot pepper)
- 1 Tbsp all purpose caribbean curry powder
- 1 tsp spanish paprika
- 1/4 tsp white pepper
- 1 tbsp olive oil
- 2 handfulls baby spinach leaves
Instructions
- Preheat oven to 375
- Wash and peel skin off chickpeas. Set aside. Wash, peel and dice potatoes into small chunks. set aside
- On stove, heat olive oil in a small to medium dutch oven. Add onions and saute for about 3 minutes. Add in garlic, potatoes, stir well and continue to cook for another 1-2 minutes. Then add in tomatoes, cover and let simmer for another 5 minutes.
- Add in chickpeas, coconut milk, water and all remaining spices (1/2 amount of scallions). Stir well, season with some salt, transfer to the oven and bake for about 35-40 minutes or until potatoes are tender.
- Carefully remove from oven, taste and adjust for seasoning. Add in spinach, stir and cover for about 3-5 minutes until it wilts. Add in remaining scallions and serve with cornbread.
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