Aloo curry

Serves 4–6

Ingredients

1 tbsp curry powder and 1 tbsp ground cumin (or 1½ tbsp madras curry powder)
1 tbsp garam masala
1 tbsp green seasoning (see recipe below)
½–1 Scotch bonnet pepper, deseeded and roughly chopped
6 garlic cloves, roughly chopped
6 tbsp cooking oil of choice
1 small onion, finely chopped
1 spring onion (scallion/green onion), finely chopped
500ml hot water

For the chickpeas and potatoes

400g (15oz) can chickpeas, drained
800g (1¾lb) white potatoes, peeled and chopped into bite-sized chunks

Method

In a small bowl, add the curry powder, cumin, garam masala and green seasoning. In a pestle and mortar, mash the Scotch bonnet pepper and garlic and add to the bowl.

Add 60ml (4 tablespoons) cold water and stir until the mixture resembles a paste.

In a Dutch pot or heavy-based saucepan, heat the oil over a medium–high heat. When hot, add the onion and spring onion and sauté for 3 minutes. Then add the spice paste and stir for 5 minutes. The paste may begin to stick to the base of your pan; if this happens, add 1 tablespoon of water and stir.

Next, add the chickpeas and/or potatoes and stir to combine for 3–5 minutes. If the paste begins to stick to the base of the pan, either add another tablespoon of water or reduce the heat a notch.

Add the hot water and stir. Place the lid on the pan and cook for 25–30 minutes, stirring intermittently every 7 minutes or so to ensure nothing is sticking to the pan. Reduce the heat to low, then remove the lid.

The dish is now ready to serve, however, you can leave it to simmer until the gravy is at your desired consistency.

For the green seasoning

Makes 800ml (3½ cups)

Ingredients

5 spring onions (scallions/green onions), roughly chopped
1 large onion, roughly chopped
1 green bell pepper, deseeded and chopped (optional)
3 ribs of celery (leaves included), chopped
1 Scotch bonnet pepper, deseeded and chopped
2.5cm (1in) piece of fresh root ginger, peeled and finely chopped
8–10 garlic cloves, peeled
1 bunch of parsley (100g/3½oz)
1 bunch of fresh coriander (cilantro) (80g/3oz)
1 bunch of thyme (15g/½oz), leaves picked
½ tsp sea salt or all-purpose seasoning
juice of ½ lime or lemon (optional)
1 tbsp apple cider vinegar (optional)
1 tbsp light soy sauce (optional)

Method

Wash all the vegetables and herbs, then add to a food processor with 3 tablespoons water and seasoning and blend until smooth. Stir in the citrus juice, vinegar and/or soy sauce, if using. If you don’t have a blender, then finely chop or grate all the ingredients and mash together with a pestle and mortar. Pulse until the sauce reaches your desired consistency and then decant into an airtight jar and store in the fridge.

Use within two weeks. If you add citric juice and/or vinegar, the mixture should last for up to a month.

If you’re not planning to use the seasoning for a while, you can store it in the freezer and then defrost half a day before use.

Looking for comfort food? Try these one-pot dishes that celebrate Caribbean food culture