As Steve Fortune, from Marabella, Trinidad and Tobago, taught Lindsay Sterling in South Portland, Maine.
Notes: Steve served this 30-minute vegetarian curry with a flaky homemade flatbread, which takes about 2 hours to make. If you don't have time for the flatbread, use store-bought flatbread or serve with rice in a bowl. Steve uses Chief brand curry powder from Trinidad and Tobago: a blend of coriander, cumin, turmeric, fenugreek, fennel, chili pepper, and ajwan. The garbanzos and potatoes would taste great with other varieties of curry as well.
Makes: 4 servings
Cooking Time: 30 minutes
- 2 Tbsp vegetable oil
- 1/2 small yellow onion, medium dice
- 2 cloves garlic, peeled and chopped
- about 3 cups water, divided
- 2 Tbsp curry powder (he used Chief brand from Trinidad and Tobago)
- 4 large or 8 medium potatoes, peeled and sliced into wedges
- 1 can garbanzo beans, drained and rinsed
- salt and black pepper to taste
- 4-8 pieces of flatbread
- cutting board
- vegetable peeler
- measuring spoons and cups (or just eye-ball it)
- medium pot
- mixing spoon
1. In a medium pot on medium high heat, saute onions and garlic in 2 Tbsp oil for about 2 minutes.
2. Mix 2 Tbsp curry powder with 1 cup water, and pour the mixture into the pot with the onions and garlic.
3. Let the mixture cook until most of the water evaporates and you have a slurry of spices and onions. Add the sliced potatoes. Stir to coat the potatoes with the curry and let cook 2 minutes.
4. Add enough water to almost cover the potatoes, and let cook until potatoes are almost done (soft, but not mushy).
5. Stir in the garbanzo beans.
6. Serve with flatbread.