VEGAN TRINIDAD POTATO AND CHICKPEA CURRY WITH ROTI RECIPE

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining flavor.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño offers heat with more availability.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthier fats.

roti

🥗Healthier: whole wheat wrap

💰Cheaper: tortilla

Whole wheat wraps are a healthier option.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions, garlic, and ginger; sauté until fragrant, about 3-4 minutes.

Stir in diced potatoes and carrots; cook for 5 minutes, stirring occasionally.

Add drained chickpeas and bell pepper; mix well.

Sprinkle in curry powder, turmeric, and thyme; stir to coat vegetables evenly.

Pour in coconut milk and bring to a simmer; reduce heat to low.

Cover and cook for 15-20 minutes, until potatoes are tender.

Add scotch bonnet pepper and lime juice; stir and cook for an additional 5 minutes.

Remove from heat and garnish with chopped cilantro.

Serve hot with warm roti.

Cooking Techniques

Spice Level: