Add oil to a pot then add whole garlic clove. Chunkay (fry) until garlic is brown in color and fragrant.

Add whole geera, carapulay and onions then sauté for 45 seconds.

Add minced garlic and scotch bonnet pepper then sauté for 30 seconds.

Combine curry powder with boil water to make a paste. Add paste to the pot then season with salt and black pepper. Allow paste to cook until thickened (approx 5 minutes).

Add half the herbs then add potatoes and toss until pieces are covered with curry mixture.

Add water then season with additional salt to taste.

Bring pot to a boil on high heat then cover and allow to simmer on low heat for 25 minutes or until potatoes are fork tender.

Add remaining herbs then combine well.

Serve & enjoy!