A taste of sunshine from the island of Trinidad...

This month we’ve got a hearty curry veg dish all the way from Trinidad. Over the centuries, colonial rule and immigration have left Trinidad with a diverse ethnic mix - a real melting pot of people originally from South America, Africa, India, the Middle East, Europe and China.

This is reflected in the food, as seen in this curry recipe: parsley and thyme are European, the habanero chilli is Central American, and the heavily cumin scented amchar masala sprinkled in at the end is a uniquely West Indian take on a classic Indian spice blend. On the side we’ve got pholourie, spicerer Liz’s favourite snack from back home which is always eaten with a sweet and sour tamarind chutney and a fiery apple chutney.

WHOLE SPICES: habanero chilli, cinnamon
CURRY SPICES: coriander, cumin, black pepper, fenugreek, turmeric, ginger, yellow mustard, green cardamon, cinnamon, cloves, chilli, parsley, coriander leaf, thyme
AMCHAR MASALA: cumin, fenugreek, fennel, black pepper, nigella, ginger
TAMARIND CHUTNEY SPICES: tamarind (tamarind, cornstarch), mango powder
APPLE CHUTNEY SPICES: red bell pepper, chilli, habanero chilli
PHOLOURIE BLEND: green bell pepper, red bell pepper, chives, turmeric, cumin
SALAD SPICES: coriander leaf, red bell pepper, amchur

• 500g floury potatoes 
• 2 medium onions 
• 4 cloves of garlic
• 4 medium carrots
• 1 large eating apple 
• 2 limes
• 25g bunch of coriander
• 3 tbsp sugar 
• 2 tbsp tomato puree
• Oil for frying (sunflower or vegetable oil is best)
• 125g self-raising flour
• 125g gram (chickpea flour) or use extra self-raising flour
• Rice for 4 to serve