Preparation / Directions:
(optional-depending on personal taste and what is available in the kitchen):
I like to add some or most of the following ingredients (if I have them)
up to 1 cup chick peas
up to 1 cup sweet potato, nigerian yam, or plantain (if adding these, then
less potatoes from above)
up to 1 cup of red, yellow, or green pepper (cut into small pieces)
up to 1/2 cup broccoli or cauliflower (chopped small)
up to 1.2 cup sliced bok choy or cabbage
1/2 cup to 1 cup of water
(instead of the above spices, you can use 4 tsp curry powder)
Heat the spices in the oil on medium heat, in either a sturdy, deep frying
or a heavy-bottomed saucepan. Cook stiring for 5 minutes, careful not to
spices. Then add onion and garlic and cook for 1-2 minutes stirring. You may
have to turn down the heat a little bit so that the garlic doesn't burn.
add the potatoes and fry them up for 1-2 minutes, stirring. This is also the
time to add any of the following items: chick peas, sweet potato, nigerian
plantain, peppers, broccoli, cauliflower, bok choy, or cabbage. Add the
wo that it covers the bottom to at least 1/4" of liquid, (but not more than
1/2") Cover the pan and simmer for 15 minutes on medium low heat (the
should gently bubble). Taste for salt and be sure that potatoes are soft.
little more water if necessary.
Serve on rice or scooped onto "roti" bread like a fat crepe.
Notes: Variations on roti are popular throughout the Caribbean and parts of
South America, including Guyana and Jamaica. The curry filling can be a
vegetable curry (like the following rrecipe which is one of my favorites),
it can be a meat curry, such as goat or chicken with vegetable