Preparation / Directions:
Additional ingredients
(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
use
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
pan,
or a heavy-bottomed saucepan. Cook stiring for 5 minutes, careful not to
burn
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.
Then
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
yam,
plantain, peppers, broccoli, cauliflower, bok choy, or cabbage. Add the
water
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
mixture
should gently bubble). Taste for salt and be sure that potatoes are soft.
Add a
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
potato
vegetable curry (like the following rrecipe which is one of my favorites),
or
it can be a meat curry, such as goat or chicken with vegetable
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