Authentic Trinidadian Curry Cook Up
Recipe type: Main Dish
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 medium onion, roughly chopped
  • 4 garlic cloves
  • 7 sprigs fresh thyme
  • 1 hot pepper
  • 2½ cups water, plus ⅓ cup divided
  • 4 teaspoons curry powder (I used Angel Brand)
  • 7 tablespoons canola oil, divided
  • 4 teaspoons tomato paste
  • 1 can chickpeas, drained and rinsed
  • 1 can red kidney beans,drained and rinsed
  • 7 medium slices of kabocha squash peeled or 3 russet potatoes, peeled and cut into cubes
  • 2 teaspoons salt
  1. In the blender, blend the onion, garlic, 4 sprigs of thyme, hot peppers, and ⅓ cup of water until paste like.
  2. Measure ⅓ cup of the paste into a small bowl.
  3. Add the curry powder and mix thoroughly.
  4. Pour 6 tablespoons of oil into a large frying pan over medium heat and fry the paste.
  5. Add the tomato paste and fry for a couple of minutes then stir in the chickpeas, potatoes, remaining 2½ cups of water, and remaining 1 tablespoon of oil.
  6. Sprinkle in the salt and remaining 3 sprigs of thyme. Stir to combine.
  7. Let cook until the squash is tender or 15 minutes.
  8. Serve with Rice,Roti or Doubles.
Recipe by Flavorsome Vegan at