Trini Chickpea Curry with Potatoes Kit

What You Get

Baby gold potatoes

Jalapeño

Trini Chickpea Curry

Scallions

Thyme

Parsley

Cilantro

Garlic

Lemon

Naan

What You'll Need

Vegetable oil

Salt

Freshly ground pepper

Step 1

Preheat the oven to 400°F. Bring a pot of salted water to a boil.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Spoon the curry into bowls and drizzle with green seasoning. Serve warm with the naan for sopping up the sauce.