Chickpea potato curry

Craving a caribbean dish? try out this delicious Chickpea Potato Curry with a side of Jasmine rice, avocado and plantains.

INGREDIENTS

Curry

1 tbsp olive oil

1/2 white onion

3-4 garlic cloves

2-3 tbsp adobo seasoning

1-2 tbsp black pepper

2-3 tbsp cumin

2-3 tbsp paprika

1-3 tbsp cayenne pepper

3 spring onions

1/2 - 1 tomato

1/2 - 1 potato

1/2 red bell pepper

2-4 tbsp curry powder

1/2 - 1 scotch bonnet pepper

1/4 coconut milk

2 handfuls cilantro

1 can (1/2 cup) chickpeas

2-3 tbsp tumeric

Sides

1 cup white rice

1/2 avocado

1 plantain

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instructions

1. in a medium saucepan, bring water to a boil over medium heat. Clean white rice of your choice (i used jasmine Rice) and add it to the saucepan along with olive oil and salt. Cover and cook for 35 minutes on the lowest setting.

2. While the rice cooks, you can make the curry. Heat up olive oil in a pan on medium heat. Once the pan is hot, cook sliced onions and garlic for about 1 minute. Then add black pepper, cumin, and adobo. Mix together for 1 minute.

3. Add your sliced spring onions, tomato, potato and red bell pepper. Then add curry powder, cayenne pepper, paprika, turmeric and a scotch bonnet pepper. Stir well for 1-2 minutes. Feel free to taste and add more SEASONING if you like.
   

4. Add coconut milk and cilantro to the pan. mix very well. next place drained chickpeas in the pan and mix again. taste and add more seasoning if needed. your curry is ready! your rice should almost be done as well.

5. For your sides, place olive oil on another pan over medium heat. Once the pan is hot, place sliced plantains and cook for 1-2 minutes on each side. Cut your avocado and dinner is ready!