Cook dinner for the family on a budget with chef Sakari Smithwick’s chickpea curry stew

You don’t need to break the bank to enjoy a gourmet meal – especially with the right cooking tips. In this episode of ITK: $10 Fine Dining, chef Sakari Smithwick (@sakarismithwick) demonstrates how to make his favorite recipe for chickpea curry stew with fresh roti so you can make a restaurant-quality dinner at home for less than $10 per serving. Here’s how it’s done.


For the curry

  • 1 onion, diced and julienned

  • Salt, to taste

  • 1 sweet potato, peeled and diced

  • ½ cup Jamaican choice curry powder

  • ¼ cup garam masala

  • 1 can chickpeas

  • ¾ cup water

  • 2 cubes vegetable bouillon, broken up

  • 1 scotch bonnet pepper, whole

  • 1 to 2 cups arugula

  • 3 tablespoons coconut milk

  • Coconut sugar, to taste

  • 1 tablespoon butter

  • 1 bunch cilantro, finely chopped

For the roti

  • 4 cups flour

  • 2 teaspoons baking powder

  • 1½ teaspoon salt

  • Neutral oil

  • 1 cup coconut sugar

  • 1¾ cup water

  • ½ stick butter


1. In a pot, cook the onion in neutral oil over medium heat. Use the salt to season as you go. Once the onion is translucent, add in sweet potato.

2. In the same pot, move the vegetables to the side, then add curry powder and garam masala to toast the spices. Add in chickpeas, water, bouillon cubes and scotch bonnet pepper. Cook until most of the liquid is absorbed, about 40 to 45 minutes.

3. To make the roti dough: Combine flour, baking powder, salt, oil and coconut sugar. Slowly add in water while stirring the mixture to form dough. Add in a bit more oil as needed. Cover with a damp towel and let rest for about 15 minutes. Then, cut dough to portion out to roti size and roll into balls. Cover and let rest again.

5. To cook the roti: While the dough is resting, brown the butter by placing it in a pot over low heat. Roll out the dough balls using a rolling pin or wine bottle to make ¼-inch thick rounds. Spread browned butter over the roti, then slice in half and roll it into a tube shape to create layers. Use the rolling pin to roll out and flatten the slice again. Shallow fry in neutral oil until browned on both sides, flipping halfway. Top with more browned butter

5. Once stew has cooked for about 40 to 45 minutes, stir in arugula, coconut milk, butter and coconut sugar to taste.

6. Serve over roti and top with cilantro.

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