Not Just Tofu

Curry in a Hurry

In Recipe on August 8, 2010 at 11:43 pm

Vegetable Curry and Rice

My experience with curry is not what most might think about when they think curry.   West Indian curry is different from East Indian curry because it is not always spicy and does not contain coconut milk, lemongrass or other popular Asian flavors.   The smell of curry is very comforting to me.  As a child, my mom would cook curry chicken when she was short on time.  At Thanksgiving it was normal to have curry goat and turkey.  When Alvin my husband came into my life, I had to experiment with vegetarian curry.  We use to use a gluten product called “Mock Duck” but the market I use to buy it from closed.  Lately, I have been using curry as a spice for more than just curry.  Alvin, my husband, uses West Indian curry to make the best fried fish, lentils and stew.

This vegetable curry is inspired by my Trinidadian friends, the Phillip family.  The combination of potatoes and chick peas known as chana are sold with roti.  Roti is similar to flat bread or Indian naan and is used to wrap the curry chana inside or as a utensil to pick up the chana; I prefer the later method.  This curry is full of flavor, packed with protein, and a meal without the rice.

Vegetable Curry

  • 16 oz can of chick peas, drained and rinse
  • 1 cup of Idaho russet potatoes, cubed
  • 1 cup of water or vegetable stock
  • ½ cup of carrots, cubed
  • 1/3 cup of onions, diced
  • 2 tsp of minced garlic
  • 1 scallion, chopped
  • 1/2  cup of sweet peppers, diced
  • 2 tbsp of West Indian curry powder
  • 1 tbsp of No Salt Seasoning
  • 2 Dry thyme sprigs or ½ tsp of dried thyme
  • 2 tbsp of oil
  • Salt and pepper to taste
  • Pinch of Cayenne Pepper (optional)


  • Chopping board
  • Knife
  • Spatula
  • Stock Pot


  1. Heat oil in stock pot
  2. Add onions, garlic, sweet peppers and scallions; cook till soft
  3. Add carrots, potatoes and chick peas, heat through for 3 minutes
  4. Stir in curry powder, coating all the ingredients and cook for 3 minutes
  5. Add salt, pepper, cayenne pepper and no salt seasoning cook for 3 minutes
  6. Add water or vegetable broth and thyme, simmer for 30 minutes

P.S. This dish is so much better the next day.  It is great by itself but you can try it with Naan or rice.

  1. This curry recipe is perfect for me because it had great flavor, but was not too spicy for my ‘mild’ pallatte. I must say I also appreciate the personal relevance and bit of history you have here on the blog aboutthe dish. Rounds out a great eating experience!

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