Cooking Instructions
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Step 1
On a pan over low heat add
Olive Oil (1 1/2 Tbsp)
,
Garlic (5 cloves)
,
Curry Powder (1 Tbsp)
,
Red Bird's Eye Chili Pepper (2)
,
Cumin Seeds (1/4 tsp)
, and
Freshly Ground Black Pepper (1/8 tsp)
, and cook for 1-2 minutes.
Step 2
Add in some
Green Caribbean Seasoning (1 tsp)
and mix.
Step 3
Add in the
Eggplants (3)
and
Yukon Gold Potatoes (4)
and stir together. Add in the
Water (1 cup)
and season with
Salt (3/4 tsp)
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 Tbsp)
. Serve with roti or by itself and enjoy!
