Friday, December 02, 2011

(Caribbean Inspired) Coconut Curry

I love making this, and even my Guyanese Mother-in-law loves this recipe! She gave me the basic ingredients, but I tweaked it, a bit.  I love the rich and exotic combination of spices and coconut, this meal always makes me happy!

This recipe will serve about 5

You will need:

Your favourite curry powder, ground ginger, salt, pepper, tumeric, cumin, creamed cocnut, vegetable oil,
a medium sized onion, six medium sized potatoes, four cloves of garlic, two tomatoes, and a can of chickpeas.
My tools of choice, a good sharp chopping knife, a serrated knife, and a wooden spoon.
I like to use a large heavy bottom pot.


Roughly chop your potatoes, (peeling the skin is optional) and finely chop onions and garlic.

Cut 1/3 of the coconut cream from the block, finely dice the garlic, and roughly chop tomatoes.

Thoroughly rinse chickpeas.

Now, this is my favourite spice blend. 
4 Tbs of Curry Powder, 2 Tbs of Tumeric, 1 Tbs of Cumin,
1 Tbs of Salt, 1Tsp of Ginger, and Black pepper to taste.

Over Medium heat....

Add two tablespoons of oil to your cooking pot, (or enough oil to cover the bottom).
Add your onions and coat with the vegetable oil.  Cook for two minutes.
Add your spice blend.  Toasting your spices from the beginning really intensifies their flavor!
Mix in the spices and cook for one minute.
Add enough water to cover the pot's bottom.

Stir to make sure your onions are not sticking to the bottom of the pot.

Add the creamed coconut, garlic and tomatoes.

Add the potatoes and rinsed chickpeas.

Give everything a good stir, mixing everything together.

Add enough water to just cover your potatoes.
This is when I add my pepper, (if you want more heat, add it in the beginning).
I usually don't measure my pepper, I just lightly sprinkle enough to cover half the top's surface.

I leave the temperature on medium and let the pot come to a slow boil.

Then turn the heat to low and simmer until
the a fork can easily slide through the potatoes.
(About 15 minutes, the key is cooking it slowly
to bring out all the ture flavors of the spices,
coconut and veggies!)

Most of the water will evaporate while simmering, creating a nice thick sauce. 
If too much water is added, than the curry will be a bit soupy, but it still tastes right!

My personal favorite!!

(I will edit this later and show how I make rice)

I hope you enjoy making this as much as we enjoy eating it!  Experiment with other vegetables, like eggplant, spinach, cabbage (for a more Jamaican curry) or green beans!  I like to use potatoes and chickpeas as a base, then add whatever - to switch it up!