A Caribbean curry from Trinidad that tastes very similar to tomato based Indian vegetable 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. This recipe is slightly modified from the Curry Channa and Aloo recipe from Immaculate Bites, a fantastic African/Caribbean food site. 

SPICE LEVEL: If you use a mild rather than super hot curry powder, this recipe has a medium level of curry because then the spiciness is coming from the cayenne and white pepper. If you are concerned about the spiciness, mix the spices together using just part of the cayenne pepper then do a taste test before adding into the pot.

Servings: 4

  • 3 tbsp cooking oil (I used vegetable)

Flavour Base
  • 1 large onion , diced (brown, white, yellow)
  • 2 large garlic cloves , minced
  • 2 tbsp curry powder (Note 5)
  • 1 tsp All Spice powder
  • 1 tsp nutmeg powder (or 1/2 tsp freshly grated nutmeg) (Note 1)
  • 1 1/2 tsp smoked paprika (can substitute with sweet or ordinary paprika)
  • 2 tsp dried thyme leaves (or 3 tsp fresh thyme leaves)
  • 1 tsp cumin powder
  • 3/4 tsp cayenne pepper (Note 2)
  • 1 tsp white pepper (or 1/2 tsp black pepper)

  • 1 1/2 cups potatoes , cut into 1.2cm / 1/2" cubes
  • 28 oz / 800g canned chickpeas (2 x 14oz/400g) , drained
  • 14 oz / 400g canned diced tomatoes (Note 3)
  • 2 cups vegetable or chicken broth/stock
  • 2 scallion/shallot stems , sliced (green & white part)
  • 2 tbsp fresh parsley , finely chopped (plus more for garnish) (Note 4)
  • Salt to taste

For full instructions kindly visit recipetineats.com.

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