Directions
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Step 1
On a pan over low heat add Olive Oil (1 1/2 tablespoon), Garlic (5 clove), Curry Powder (1 1/4 tablespoon), Red Bird's Eye Chili Pepper (2), Cumin Seeds (1/4 teaspoon), and Freshly Ground Black Pepper (1/8 teaspoon), and cook for 1-2 minutes.
Step 2
Add in some Green Caribbean Seasoning (1 teaspoon) and mix.
Step 3
Add in the Eggplant (3) and Yukon Gold Potato (4) and stir together. Add in the Water (1 cup) and season with Salt (3/4 teaspoon) then place the lid back on and bring to a boil. Bring back down to a simmer for around 25 minutes or until the potatoes are fully cooked.
Step 4
Crush a few of the potatoes if you want the curry thicker, and sprinkle some Culantro Leaves (1 tablespoon). Serve with roti or by itself and enjoy!
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