Caribbean-Style Potato-Coconut Curry Recipe

Ingredients

• 1 cup Butter
• ¾ cup Canola oil
• 4-inch piece Fresh ginger, peeled and finely chopped
• 10 cloves Garlic, peeled and finely chopped
• 2 cups Finely chopped yellow onion
• 4 Cinnamon sticks
• ¼ cup Cumin seeds
• ¾ cup Jamaican-style curry powder
• 4 teaspoons Ground allspice
• 2 teaspoons Chili flakes
• 4 teaspoons Ground turmeric
• ¼ cup Ground coriander
• 4 cups Canned crushed tomatoes
• 6 lbs. Baby yellow potatoes, halved
• 6 cups Coconut milk
• 4 teaspoons Kosher salt
• 12 sprigs Fresh thyme
• 4 Bay leaves
• 6 cups Canned chickpeas
• ½ cup Lime juice
• ½ cup White vinegar
• ¾ cup Extra-virgin olive oil
• ¼ cup Honey
• 8 cups Shredded green papaya
• 1 Red onion, thinly sliced
• 4 cups Fresh mint leaves, torn
• 20 Radishes, thinly sliced
• 1 cup Sweet pickled peppers