Tavukari (Fijian Spiced Potato, Chickpea & Eggplant Tarkari) – Authentic Fiji Recipe
Hearty Fijian market vegetable curry tossed with aromatic toasted spices and fresh coriander.
- Country of Origin
- 🇫🇯 Fiji (Melanesia, Oceania)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Yukon potatoes, Tender chickpeas, Cubed purple eggplant, Roasted cumin, Coriander
Ingredients for Tavukari (Fijian Spiced Potato, Chickpea & Eggplant Tarkari) (4 Servings)
- 1.25 lbs (or 2.5 cups) Yukon potatoes, prepped into bite-sized pieces
- 1.5 cups tender chickpeas, washed and trimmed
- 1 cup cubed purple eggplant
- 1 medium onion and 3 cloves garlic, finely minced with roasted cumin
- 1.5 tbsp traditional Fiji seasoning (coriander, turmeric, curry leaves)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and roasted cumin for 2–3 minutes until softened and fragrant.
- Add Yukon potatoes and tender chickpeas along with coriander, turmeric, curry leaves, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with cubed purple eggplant and serve straight from the skillet.