Trini Curry Chana and Aloo

Mix curry powder and ground cumin with 3 tablespoons of the water into a paste.

Heat vegetable oil in a saucepan, cook onion and garlic for 2 minutes, then add curry paste and stir for 2 to 3 minutes, until it darkens a little and the oil separates.

Add potatoes, chickpeas, scotch bonnet, salt and the rest of water to curry base. Cover and simmer until the potatoes are very soft.

Mash some of the potatoes and chickpeas against the side of the pan to thicken chana and aloo. Remove the whole pepper if you used it, and stir in cilantro.