Pumfu Curry
Ingredients
- two cans of coconut milk
- 1 can of rinsed and drained chickpeas
- 2 peeled and diced small sweet potatoes/or one large
- appx 1/2 cup of peas
- a handful of frozen broccoli
- Jamaican curry powder
- turmeric
- gram masala
- garlic powder
- Himalayan salt
- pepper
- ginger
- salt
- pepper
- garlic powder
- curry powder and smoked paprika
- pumfu
- rice
Preparation
Add two cans of coconut milk into medium pot on low heat
Add 1 can of rinsed and drained chickpeas, 2 peeled and diced small sweet potatoes/or one large, appx 1/2 cup of peas, a handful of frozen broccoli
Let simmer on low to medium heat until the potatoes get tender - add spices: Jamaican curry powder, turmeric, gram masala, garlic powder, Himalayan salt, pepper, ginger. (I do all of mine to taste but if you need measurements it’s probably appx 1tsp of each) taste and add more as needed. Let simmer about 30 mins for flavors to develop
Heat oil in pan and slice your pumfu into bite size pieces. Season with salt, pepper, garlic powder, curry powder and smoked paprika until crispy. Appx 8-10 minutes
I already had cooked rice in my fridge and I didn’t even heat it up to plate. I placed cold rice in a bowl and the curry over it and added the pumfu on top. Enjoy