Caribbean Chick Pea & Potato Curry

CROCKPOT

5-7 hrs low / 3 hrs high

INSTANT POT

8 min

SERVINGS

4-6

PREP TIME: 0 MINS

A good curry starts with a homemade spice blend! We love the spices in this Caribbean style curry. The touch of thyme, nutmeg and Jamaican allspice add an incredible layer of dimension to the sauce. Each entree comes with a small can of coconut milk to add to the dish once cooked. This healthy, unique curry makes a wonderful one-bowl meal.

Servings Suggestions

  • Serve over turmeric rice
  • Top with fresh cilantro, parsley or mint
  • Toss with brown rice noodles or zucchini noodles 

Always Fresh

Ingredients

Allergy Warning

 coconut

Spice Level

medium- hot 

Potatoes, chickpeas, carrot, onion, crushed tomatoes, green onion, green peas, parsley, lemon juice, fresh ginger, fresh garlic, spices, sea salt

Comes with a 5.4oz can coconut milk

Step by Step

Instructions

Step One

Defrost in the refrigerator. Pour contents into the crock. Add 2 cups of warm water to the emptied bag, then shake and pour into the crock to gather up all the extra spices.

Slow Cooker: Cook on low for 5-7 hours or high for 3-4 hours.

Instant Pot: Set pressure release valve to “sealing”. Set to Manual, 8 minutes. Once timer is complete, allow natural release for approx 5 min, then carefully turn to “venting” for manual release.

Step Two

Once cooked: Add the can of coconut milk. Taste for salt & pepper, and add a squeeze of fresh lemon juice if available

Pairs Well with

Recipes

Curry Slaw

Sauteed broccolini with Lemon & Sea Salt

Customer

Reviews

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