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Toss potatoes with A Dozen Cousins’ ready-made chickpea curry for a flavorful vegan meal. A Caribbean-inspired green seasoning comes together quickly and adds a kick of fresh herbs and heat.
What You Get
Baby gold potatoes
Trini Chickpea Curry
What You'll Need
Freshly ground pepper
Preheat the oven to 400°F. Bring a pot of salted water to a boil.
Cut the potatoes into bite-size pieces. Chop the jalapeño. Add the potatoes to the pot, and cook until fork-tender, about 6 minutes. Drain and set aside.
In a saucepan over medium heat, warm 1 tablespoon vegetable oil. Add 1 teaspoon of the chopped jalapeño and cook until aromatic, 30 seconds. Add the potatoes. Stir in the chickpea curry. Swish ¼ cup water into each curry pouch to get any residual sauce and add that to the pan. Cook, stirring occasionally, until the sauce thickens up slightly and is bubbling, 5 to 7 minutes.
Meanwhile, slice a handful of the green parts of the scallions. Pick the leaves from a few sprigs of thyme, toss the stems, and chop the leaves. Chop all of the parsley and cilantro, including a bit of the stems. Mound the herbs in a pile on the cutting board.
Chop 1 clove of garlic. Add the garlic and 1 teaspoon of the remaining chopped jalapeño to the pile of herbs. Sprinkle the herb mixture with a pinch of salt and squeeze the juice of ½ lemon over everything. Continue to chop until the leafy heap resembles a chunky green paste. Transfer to a bowl and stir in the juice of the remaining ½ lemon. Season with salt and pepper. Set aside.
When you’re almost ready to serve, slide the naan directly onto an oven rack to warm, 3 to 5 minutes. Wrap in a clean towel to keep warm.
Spoon the curry into bowls and drizzle with green seasoning. Serve warm with the naan for sopping up the sauce.