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One-Pot Wonder: Caribbean Curry
Delicious and Easy Recipe for Your Next Off-Grid Surf Trip
Why On-Pot Wonders
As a surfer and avid camper, I know how important it is to have delicious, easy-to-make meals that everyone can enjoy. With a variety of dietary restrictions and preferences, it can be challenging to find meals that fit the bill. That's why I'm excited to share some of my go-to one-pot recipes that are perfect for any surf trip.
Whether you're plant-based, gluten-free, dairy-free, or just looking for a delicious meal that's easy to make, these recipes have got you covered. And the best part? They're all made in one pot, so you don't have to worry about hauling multiple pots and pans on your trip. Plus, most of them don't require a fridge, making them perfect for off-grid adventures.
So grab your favorite pot and get ready to cook up some delicious meals that everyone can enjoy. And be sure to leave a comment and let us know which one-pot wonder is your favourite!
1 tbsp vegetable oil
1 onion, finely chopped ¼-1 tsp cayenne pepper (to taste or leave it away)
1 tbsp ground turmeric
1 tbsp paprika
1 tbsp Madras curry powder
1 tbsp ground cumin
3 garlic cloves - finely chopped
Thumb-sized piece of fresh root ginger, peeled and grated or finely chopped
2 medium carrots, peeled and cut small chunks
2 medium all-purpose potatoes, peeled and cut into small chunks
2 × 400g tins of chickpeas, drained and rinsed
500ml vegetable stock
Salt and black pepper
Handful of fresh parsley, roughly chopped, to garnish
To serve (some ideas)
Red Cabbage Slaw
Pour the vegetable oil into a large saucepan, add the onion and sauté over a medium heat for 5-6 minutes until softened and lightly browned. Add the spices and some salt and pepper, followed by the garlic and ginger, and cook for another 5 minutes until the garlic has softened.
Tip the carrots, potatoes and chickpeas into the pan and mix well to coat in the spiced onion mixture. Pour in the stock and stir everything together well, then cover the pan with a lid and bring to the boil. Reduce the heat and cook for about 30 minutes until the potatoes and carrots are tender, then remove the lid and simmer for another few minutes until thickened. The potatoes should help thicken the curry too. Taste and add more salt and pepper if needed.
Once cooked, remove from the heat and garnish with the chopped parsley. Serve the channa with the rotis, fried plantains and red cabbage slaw.
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