Soups And Stews
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, diced small
2 tablespoons Colombo or Madras curry powder
1½ teaspoons ground cumin
Two 15.5-ounce (439 g) cans chickpeas, drained and rinsed
2½ cups (600 ml) water, or more as needed
1½ teaspoons tomato paste
1½ teaspoons American-style prepared mustard
1 teaspoon pink or sea salt
1 teaspoon ground turmeric
½ teaspoon Bajan Pepper Sauce (page 34), or ⅛ to ¼ teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon mild paprika
¼ teaspoon garam masala
3 or 4 garlic cloves, pressed
This bold, spicy curry is quick and easy to make, so it is a good choice for busy afternoons and evenings. For a colorful presentation, serve it with Spinach Rice (page 179). It is also an excellent filling for or accompaniment with Dal Puri Roti (page
193) or Buss-Up-Shut Roti (page 196).
1. Heat the oil in a large saucepan over medium heat.
Add the onion, carrot, curry powder, and cumin and sauté for about 5 minutes, until the onion is slightly translucent.
Stir in the chickpeas and water and cook for 15 minutes.
2. Stir in the tomato paste, mustard, salt, turmeric, pepper sauce, pepper, paprika, and garam masala. Turn the heat down to low, cover, and simmer for 30 minutes.
3. Add the garlic and simmer uncovered, stirring occasionally for 5 to 7 minutes, until thick.
Add a bit more water if the stew gets too thick. Serve hot.
ISLAND TIP
Do not worry about the tomato paste ruining the color of your curry. At the end of its slow cooking, the curry is not red at all-it is bright orange.