Chickpea Curry With Caribbean Spices

Recipe by
Total Time:
9 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 1 cup - Dried chickpeas, soaked for 8 hours and then cooked until tender
  • 1 - Onion, finely chopped
  • 2 - Jalapeno chilli peppers, finely minced
  • 1 tbsp - Canola or other vegetable oil
  • 4-5 - Garlic cloves, minced
  • 2 - Medium sized potatoes, diced into 1/2 inch cubes
  • 2 tsp - Dried thyme
  • 1/4 cup - Chopped coriander or cilantro leaves
  • For the masala spice powder (roast and powder):
  • 2 tbsp - Coriander seeds
  • 1 tbsp - Cumin seeds
  • 2 tsp - Black peppercorns
  • 5 - Cloves
  • 1 tsp - Turmeric
  • 1 tsp - Fennel seeds
  • 2 tsp - Mustard seeds
  • 1 tsp - Fenugreek seeds

How to Make Chickpea Curry With Caribbean Spices

  • In a saucepan, heat the oil. Add the onion and fry until it starts to brown.
  • Roast all the ingredients for the spice powder, until just a couple of shades darker and then powder in a blender or spice-grinder.
  • Add the jalapeno chillies, garlic, thyme and the powdered spices and stir fry for a minute.
  • Add the chickpeas and the potatoes along with about 2 cups of water (use up any water left over from cooking the chickpeas)
  • Add salt and bring the curry to a boil, then turn the heat to low, cover the saucepan, and cook for about 15-20 minutes.
  • Garnish with coriander and, if desired, some freshly diced onions and tomatoes.
  • Serve hot.
  • Recipe courtesy: Holy Cow Vegan.

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