Trinidad & Tobago Potato Curry

Ingredients:

1/4 sunflower oil

1 teaspoon of cumin

2 teaspoons of turmeric

1/2 teaspoon of allspice

1/2 ground of ginger

Cooking Instructions:

1/4" cubes salt to taste

4 cloves garlic, minced or crushed

1 small onion, cut into small pieces

2 medium sized potatoes, washed, peeled and chopped into cubes

Additional ingredients:

1 cup chick peas

1/2 cup to 1 cup of water

1/2 cup of broccoli or cauliflower, chopped small

1.2 cup of sliced bok choy or cabbage

1 cup of red, yellow, or green pepper, cut into small pieces

1 cup of sweet potatoe, nigerian yam, or plantain

Cooking Instructions:

Heat the spices in the oil on medium heat, in either a sturdy, deep frying pan, or a heavy bottomed sauce pan. Cook stirring for about 5 minutes, careful not to burn the spices. Then add onion and along with the garlic and cook for about 1 to 2 minutes stirring. You may have to turn down the heat a little so the garlic doesn't burn. Now add potatoe and fry them for about 1 - 2 min. stirring. Remember this is also the right time to add any of the following items: The chick peas, cauliflower, plantain, nigerian yam, sweet potatoe, peppers, broccoli, cauliflower, bok choy, or cabbage.

Add the water so that it covers the bottom to at least 1/4 inch of the liquid, but no more than 1/2 inch. Cover the pan and simmer for 15 minutes on medium low heat (the mixture should gently bubble). Taste for salt and be sure that the potatoes are soft. Add a little bit more of the water if necessary. Serve over the top of the rice or scooped on "roti" bread like a fat crepe.

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