Servings: 4 | Preparation time: 15 minutes | Cooking time: 30 minutes
Ingredients
- 2 cans chickpeas, drained and rinsed
- 1½ cup Cool Runnings coconut milk
- ½ tbsp Cool Runnings curry powder
- 1 small potato, diced
- 1 medium carrot, diced
- 90 g tomato, blended until smooth
- 1 medium onion, chopped
- 2 scallions, chopped
- 2 cloves garlic, crushed
- ½ tbsp fresh ginger, grated
- 5 pimento berries (allspice)
- 3 sprigs fresh thyme
- 1 tsp salt
- 1 Scotch bonnet pepper, finely chopped
- 4 tbsp oil
- ½ cup water
- 2 cardamom pods
- 2 cloves
- 1 bay leaf
Directions
1. Heat the oil in a large pot over medium heat. Add the curry powder, cloves, bay leaf, cardamom pods, pimento berries and chopped Scotch bonnet pepper. Cook for about 1 minute, stirring, until the curry powder becomes fragrant and darkens slightly.
2. Add the onion, garlic, ginger and scallions. Sauté for 2 to 3 minutes until softened and fragrant.
3. Add the diced potato and chickpeas. Stir well to coat them in the curry mixture. Cook for about 5 minutes, stirring frequently to prevent the mixture from sticking. Add a small splash of water if needed.
4. Stir in the blended tomato and cook for 2 to 3 minutes, allowing it to cook down slightly.
5. Add the diced carrot, coconut milk, thyme, salt and ½ cup water. Stir everything together and bring to a gentle simmer.
6. Cover and cook for about 20 to 25 minutes, or until the potato and carrot are tender and the liquid has reduced into a thick sauce. Stir occasionally as it cooks.
7. Before turning off the heat, lightly crush a few chickpeas and pieces of potato with the back of a spoon. This will help thicken the sauce.
8. Remove the bay leaf, thyme stems and whole spices before serving. Serve warm with rice, or your favourite sides.