-1 teaspoon cumin seeds (seeds not powder) optional
-2 tableapoons oil (vegetable)
– 2 table spoons of curry powder ( I use Grace’s curry powder)
-1/2 teaspoon curry powder
-teaspoon salt more to taste
-1 teaspoon pepper more to taste
-1 teaspoon garlic powder
-1 teaspoon onion powder
– 2 cups water divided
-1/4 red pepper chopped
– 3 cloves garlic minced
-1/4 green pepper chopped
-2 tablespoons of green seasoning (optional but it gives a lot of flavor!)
-1 onion chopped
-1 tablespoon tomato ketchup
-1 teaspoon of dried thyme or 1 fresh sprig
– 1 hot pepper or 1 tablespoon west Indian hot sauce (optional)
-3 large potatoes (I use Yukon) sometimes 4 depending on their size chopped
1. Add cooking oil to saucepan and heat on High; saute cumin seeds for 1/2 minute
then add chopped onion, green and red bell pepper’s.
2. Add thyme, green seasoning (optional),pepper sauce (optional) If you are using habanero pepper wait to put in ,3 Tbsp curry powder, 1 tsp salt and tomato ketchup; sauce onion and peppers until just tender.
Add 1 cup of boiling water and, when sauce is boiling, add habanero pepper- optional(be careful not to burst) let it cook and flavor, add potatoes. Fold in potatoes until it is well covered with sauce and seasonings; add 1 cup of boiling water; cover and bring to a rolling boil.
Lower heat to medium, and add 1cup water, and 1/2 teaspoon of curry powder cover and simmer (slow boil) until potatoes are tender and sauce thickens. Keep stirring and add more water as needed.
Taste and adjust with salt, if needed Remove pepper.
Enjoy!
Livin Vegetarian 