I’m a big fan of potatoes. And for some reason, they seem to taste waaay better when they have sort of saucy goodness on them. This recipe includes just that– potatoes with saucy goodness of the curry variety. There’s also jackfruit in here, and of course, some veg to balance it all out. I’ve been making recipes in a more sporadic nature lately– mostly because I haven’t had the time or energy to devote to coming up with them. Although this isn’t the most unique recipe around, it combines my love of Indian and Caribbean cuisine, creating recipes, and yes, eating food. Unfortunately, this description doesn’t really include my love or skill of writing. Ha, see what I did there? In my defense, I’m writing this late in the evening, and I’m really tired, and this is a personal blog, not the New York Times. So bear with me, read my less than stellar but still witty intro, then, go make this recipe because it’s really frickin good. Oh wow– the word “good” just reminded me of good night. Good night– I’m going to sleep.
What You’ll Need:
- 2 cups of cooked white rice
- 1/2 can of chickpeas, drained (15.5 oz)
- 1 cup jackfruit, diced (fresh or frozen can be used)
- 1 1/2 cups baby potatoes, chopped in halves (I used Klondike potatoes; you can use any variety)
- 1/2 cup carrots, sliced
- 1/8 cup onion, finely chopped
- 3/4 cup “not beef” bouillon broth*
- 1/2 tsp. cumin
- 1 tbsp. curry powder
- about 1/4 – 1/2 tbsp. salt
- 2 tbsp. olive oil
What to Do:
- Prepare rice (boil water, add rice, stir and bring to a boil again, turn heat to a low simmer, cover and let simmer for approximately 20 minutes or so– use approximately 1 3/4 cup of water for every one cup of rice). Set aside.
- Heat a medium-sized skillet over medium heat and add olive oil.
- Once hot, add chopped onion, diced potatoes, and carrots; stir ingredients well to mix with oil.
- Cook for approximately 2 minutes over medium heat.
- Reduce heat to low (not a low simmer, but low) and add chickpeas and “not beef” bouillon broth (or vegetable broth). Gently stir and cover with a lid; let ingredients simmer on low heat for approximately 4-6 minutes, until potatoes just start to tenderize, but not fully.
- Remove lid and add jackfruit, cumin, curry powder and salt to skillet. Gently stir into potato mixture until well mixed.
- Reduce heat to (a low) simmer and return lid. Let curry simmer for approximately 5-6 minutes, until potatoes are more fork tender but liquid should not dissolve.
- Remove from heat; add additional salt if desired.
- Transfer rice to a serving dish and top with curry. Serve and enjoy 🙂
Date Posted on Instagram: 4/23/2019
* recipe for the broth can be found in another recipe I wrote. If you do not want to use this broth or don’t have the bouillon cubes, you can use vegetable broth instead.