Marshallese Coconut Breadfruit Curry

Ingredients

• 1 1/2 lb breadfruit or waxy potato, peeled and cubed
• 1 can chickpeas, drained
• 1 can coconut milk
• 2 tbsp neutral oil
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground turmeric
• 1 red chili, sliced
• 2 ripe tomatoes, diced
• 1 cup vegetable stock or water
• 1 1/2 cups rice, for serving
• 2 limes, 1 juiced and 1 cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
2. Heat the oil in a heavy pot over medium heat and cook the onion with a pinch of salt for 6 to 8 minutes, until soft and golden.
3. Add the garlic, ginger, chili, and turmeric and stir for 1 minute, until the turmeric loses its raw, dusty smell.
4. Add the tomatoes and cook for 6 minutes until they collapse, then add the breadfruit or potato cubes and turn them in the spiced base for 2 minutes.
5. Pour in the stock and the salt, cover, and simmer for 15 to 18 minutes, until the cubes are tender to the tip of a knife.
6. Add the coconut milk and the chickpeas and simmer uncovered over low heat for 10 minutes more, until the sauce has thickened and clings.
7. Keep the pot below a rolling boil once the coconut milk is in, or it will split into oil and grainy curds.
8. Crush a few cubes against the side of the pot to thicken the curry, stir in the lime juice off the heat, and serve over rice with the cilantro and lime wedges.

Allergen note: Contains coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.