Yield: 4 to 6 servings (depending on appetite)
Ingredients
- 1 tbsp. vegetable oil
- 1 small onion
- 1 cloves garlic
- 1 tbsp. grated ginger
- 1 tbsp. Caribbean spice blend, or to taste
- 1 ½ cups to 2 cups chicken stock or vegetable stock
- 1 cup coconut milk
- 2 medium potatoes, quartered
- One 19-ounce can chick peas, rinsed
- 1 cup packed baby spinach
- Juice of ½ lime
- Coarse salt and freshly cracked black pepper, to taste
- Fresh cilantro, chopped
- 4 to 6 rotis, for serving
- Pineapple Salsa
- 1 cup diced pineapple
- ¼ red pepper, diced
- 1 tbsp. diced red onion
- ½ juice of lime
- 1 tsp. grated fresh ginger
- 1 tbsp. olive oil
- 2 tbsp. cilantro, to taste
- Pinch of allspice
- Coarse salt and freshly cracked black pepper, to taste
Method
- Chickpea and Vegetable Curry Roti
- Add vegetable oil to large casserole pot over medium heat. Add onion, garlic, ginger and spice blend and cook until vegetables are soft, about 3 to 5 minutes. Season with salt and pepper.
- Increase heat to high. Add 1 ½ cups chicken stock, coconut milk and potatoes. Bring to a boil and reduce heat to medium low.
- Add chick peas. Add more chicken stock if mixture looks too thick. Cover and simmer for 30 to 35 minutes until potatoes are tender.
- Right before serving, add spinach and stir. Let spinach wilt slightly. Sprinkle with lime juice and fresh cilantro.
- Serve with oven-warmed roti and Pineapple Salsa.
- Pineapple Salsa
- Add all ingredients to medium bowl. Toss to combine. Makes about 1 ½ cup.