Jamaican Potato Curry
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g peas and carrots, frozen
- 265 g chickpeas, cooked
- 5 potato (s)
- 1 tomato (s)
- 4 clove (s) garlic
- 1 onion (s)
- some oil
- 300 ml vegetable stock
- 250 ml coconut milk
- 2 tablespoon cornstarch
- 2 teaspoons turmeric
- 1 ½ teaspoon cumin powder
- 1 teaspoon thyme
- 1 teaspoon coriander powder
- 1 teaspoon ginger powder
- 1 teaspoon salt
- 0.5 teaspoon ½ cayenne pepper
Print Recipe
Pin Recipe Instructions
- Finely dice the onion and garlic. Heat some oil in a large pan and fry the onions and garlic until translucent.
- Dice the potatoes and tomato. Add to the pan with the spices. Mix everything well and fry for another 1 minute so that the flavors can develop.
- Add the remaining ingredients and let everything simmer for about 30 minutes over medium heat with the lid closed. To thicken, stir the cornstarch in a little cold water and stir in. Bring the curry to the boil again until it thickens.
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