Wesson Recipes

Island Curry Chickpea & Potato Skillet

Serving Size

4 servings

Bring bold island flavor to your table—fast—with this Caribbean Chickpea Roti Skillet. Packed with tender potatoes, hearty chickpeas, and warm Jamaican curry spices, this one-pan meal delivers deep, comforting flavor in just 40 minutes, making it perfect for busy weeknights when you still want something satisfying and homemade.

Made with Wesson Vegetable Oil, this dish starts with a rich, aromatic base of sautéed onion, garlic, and ginger that builds incredible depth from the very first step. The oil’s clean, neutral taste lets the vibrant spices shine while helping everything cook evenly and come together seamlessly in one skillet.

Finished with fresh herbs, juicy tomatoes, and served alongside warm roti and sweet mango chutney, this recipe strikes the perfect balance of bold, fresh, and comforting. It’s a quick, flavor-packed weeknight dinner that feels anything but routine—and one you’ll want to make again and again.

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CONTAINS:

Ingredients

Curry & Potato Skillet

Wesson Vegetable Oil 1/4 cup.

Onion 1 cup, diced.

Kosher salt 1 tsp.

Ginger 2 tbsp, minced.

Garlic 3 cloves, minced.

Hot pepper (jalapeño, serrano, etc) to taste, diced.

Jamaican curry powder 2 tbsp.

Chickpeas, drained 1 can (398ml), liquid reserved.

Potatoes, yellow flesh 3 cups, peeled & diced.

Water 2 cups (or to cover potatoes).

Garnish

Tomatoes 1 cup, diced.

Green onions 1/4 cup, sliced.

Cilantro 1/4 cup, chopped.

Roti, warmed for serving.

Mango chutney for serving.

Method

Curry Chickpea & Potato Skillet

In a large 14-inch cast iron skillet or Dutch oven, heat Wesson Vegetable Oil over medium heat.

Add diced onion and salt. Cook for about 5 minutes, until translucent and beginning to brown.
Stir in ginger, garlic, and hot pepper. Cook for 1 minute, until fragrant.

Add curry powder and cook for 30 seconds, stirring constantly, until toasted and aromatic.

Add chickpeas with their liquid and diced potatoes. Pour in enough water to cover the potatoes, about 2 cups.

Bring to a simmer and cook over medium heat for approximately 20-25 minutes, or until potatoes are tender. Stir often to prevent sticking and add additional water if desired.