Recipes

Fijian Potato Curry

Serves 4

| Prep Time: 10 mins

| Cook Time: 30 mins

| Total Time: 40 mins

You may need: Fijian Masala

Discover The Recipe

Fijian cuisine is best known for its flavorful seafood and vegetable based dishes. Fiji is a diverse, multicultural country whose cuisine is heavily influenced by the various ethnic groups that have settled there, namely Indian and Chinese immigrants. Ingredients like coconut and tubers (yam, cassava, potatoes) are staples in their diet and have been grown by natives for centuries. The archipelago spans hundreds of small islands and most citizens live by the sea, and so seafood is the main protein source. Fishing for fresh seafood is a favorite pastime for many locals. Although meat like chicken and lamb are consumed, seafood is king and beef is mostly consumed during special occasions such as weddings and birthdays. 

To celebrate the rich Fijian cultural tapestry, we developed a unique spice blend that pays homage to the Indian descendants in Fiji and their influence on local cuisine. Our Fijian Masala blend is pleasantly fragrant and contains pleasantly sour tamarind as the primary note balanced by classic curry spices coriander, cumin, ginger, turmeric, mustard, black pepper, fenugreek, cardamom, cinnamon, cloves and nutmeg. The sour notes imbued by the tamarind are delicious in curries and balanced by sweet notes from coconut milk.. 

Our recipe comes together quickly and packs a ton of flavor. Tender potatoes, garbanzo beans, peas and tomatoes are simmered in an aromatic coconut milk broth. Our Fijian Masala spice blend permeates the coconut milk broth with warming spices that immediately transport you to the islands of Fiji. Serve the curry with cooked rice, chopped cilantro and lime wedges. 

Ingredients

  • 2 russet potatoes, peeled and cubed

  • 2 Tbsp olive or canola oil

  • 1 medium yellow onion, diced

  • 3 cloves of garlic, minced

  • 2 Tbsp Piquant Post Fijian Masala

  • 1 inch of ginger, grated

  • 1 tsp salt

  • 1 (15 oz) can diced tomatoes

  • 1 (15 oz) can of coconut milk

  • 1 (15 oz) can garbanzos, rinsed and drained

  • 1 cup frozen peas

  • To serve: cooked rice, chopped cilantro, lime wedges

Notes

Instructions

Put the cubed potatoes in a pot, fill with just enough water to cover the potatoes, and boil until soft (about 20 minutes). Drain and set aside.

When the potatoes are almost finished, heat oil in a skillet over Medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in Piquant Post Fijian Masala, ginger and salt. Cook for 1 or 2 minutes, stirring. 

Mix in the drained potatoes, garbanzos, and peas, then stir in the tomatoes and coconut milk. Simmer for 5-10 minutes. Adjust salt and pepper to taste.

Serve with cooked rice, chopped cilantro, and lime wedges. 

Alternatives & Substitutions

  • This is a healthy comforting dish that comes together in a flash. Feel free to personalize this super easy dish with your favorite veggies. Cauliflower would be delicious, or even turnips! 

  • You can use our Fijian Masala spice blend in any curry recipes. Simply substitute in the Fijian Masala spice for curry powders called for in the recipe.

  • While this recipe is vegan, feel free to add seafood like fish or shrimp, or other cooked meat like cubed beef, lamb or shredded chicken. Our Fijian Seafood Curry is fantastic!

  • Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Looking for a complimentary dessert? Try serving with a side of our coconut mango rice for dessert!

  • Post pictures of your meal, we repost!

Fijian Potato Curry

Serves

4

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Piquant Post spice you’ll need: Fijian Masala

Ingredients

  • 2 russet potatoes, peeled and cubed

  • 2 Tbsp olive or canola oil

  • 1 medium yellow onion, diced

  • 3 cloves of garlic, minced

  • 2 Tbsp Piquant Post Fijian Masala

  • 1 inch of ginger, grated

  • 1 tsp salt

  • 1 (15 oz) can diced tomatoes

  • 1 (15 oz) can of coconut milk

  • 1 (15 oz) can garbanzos, rinsed and drained

  • 1 cup frozen peas

  • To serve: cooked rice, chopped cilantro, lime wedges

Instructions

  1. Put the cubed potatoes in a pot, fill with just enough water to cover the potatoes, and boil until soft (about 20 minutes). Drain and set aside.

  2. When the potatoes are almost finished, heat oil in a skillet over Medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in Piquant Post Fijian Masala, ginger and salt. Cook for 1 or 2 minutes, stirring. 

  3. Mix in the drained potatoes, garbanzos, and peas, then stir in the tomatoes and coconut milk. Simmer for 5-10 minutes. Adjust salt and pepper to taste.

  4. Serve with cooked rice, chopped cilantro, and lime wedges. 

Notes

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