This savoury, herbal Trinidadian chickpea-and-potato curry is an island adaptation of a common north Indian dish.
Enjoyed with Roti, on its own or an accompaniment to other dishes this versatile staple is super healthy and 100% Plant-Based.
Ingredients - Potato, Chickpeas, Tomato, Onion, Garlic, Ginger, Madras Curry Powder, Cumin, Scotch Bonnet Pepper, Green Seasoning (Coriander, Thyme, Spring Onion, Parsley, Vinegar), Salt.
Microwave: Slightly open lid. Place on a microwaveable plate. Cook on full power - 850W 6 mins > stir well & re-cover > 5 mins. Stir well and allow to rest for 2 mins before serving. Double the time for 1Kg
Hob: Add 100ml water to a saucepan. Run warm water over the tub for 2 mins. Open the lid and tip contents into saucepan carefully. Cover and cook for 10 mins or until simmering. (Rotate block several times to defrost evenly.) Allow to rest for 2 mins before serving. Double the time for 1Kg