This delicious spicy Jamaican curry recipe yields 10-12 servings.
Ingredients:
2 tbsp of coconut oil
2 yellow onions, diced
8 gloves of garlic (minced)
2 tsp ginger (grated)
4 tsp ground turmeric
3 tsp cumin powder
4 stalks of green onion
2 tsp ground coriander
2 tsp dried thyme
2 tomatoes (chopped)
8 potatoes (peeled and chopped)
1 tsp cayenne pepper or 2 scotch bonnet peppers
3 cups of chickpeas
2 cans of coconut milk
2 cups of water
1 cup of frozen peas
2 tsp salt
1/2 allspice
Instructions
Heat oil in large saucepan, add onion and sauté until soft, about 4 minutes. Add garlic, green onions, and ginger, stirring for 1 minute.
Add turmeric, cumin, coriander, thyme and cook until fragrant, stirring constantly. Add tomato, potato, carrots, chickpeas, coconut milk, water
Cover saucepan and bring to boil. Reduce to a simmer and cook for 30 minutes until thickened (you could also mash some of the potatoes)
Stir in peas, salt, pepper, and allspice. Remove from heat.
Delicious served with salad, brown rice, quinoa, or gluten-free tortilla!
Photo from healthiersteps.com
Recipe adapted from healthiersteps.com