Curry Channa and Aloo (Potato)

A savory, curry chickpea dish with paired with potatoes.

Curry Channa and Aloo Recipe

I think I have mentioned over and over that I come from a curry country. And this dish is an ever-popular staple, that is very easy to make. Curry channa (chickpeas/garbanzo peas) and aloo (potato) is a savory, earthy dish that can be used in numerous ways. It is an adaption of an Indian dish that we use as a side, as the main dish (especially for vegetarians) to be eaten with rice or roti.
Coming from a country that has a myriad of cultures sure has its benefits. The heavy influence of adapted East Indian food brings joy to my heart. I LOVE curry. And I especially love that our foods were not only limited to those specific laborers that came in, but it spread and everyone just started blending all the foods.

Trinidad curry is generally green curry. The ever popular chief curry is hunted down by a lot of West Indians living abroad. Compared to other brands it burns nicely and gives a great deep flavor.

This is an easy recipe that gives a deep flavor. I use tin chickpeas, but it's not irregular for people to use dried chickpeas. If you do decide to use dried chickpeas then you need to soak them for a few hours to soften it up.

The process is simple enough. Rinse out your chickpeas before using them. Also, have your curry mix ready to go. This is the type of dish that needs to have everything already cut up. Not like I usually am rushing around the kitchen now looking for this ingredient. You won't really have the time.

With a heated pan and heated oil, cook onions, hot pepper, and garlic until opaque. We then add the curry mix and develop the flavor of that with the onions. The curry will get a bit grainy, but don't worry, the burning of the curry allows the flavor to escape. Then we add in potatoes, and channa and stir to coat them with curry.

How to cook curry channa and aloo

And that was most of the work.

We just now to make sure that we allow the flavors to blend and the potatoes and channa to cook.

And voila.

Curry Channa and Aloo

A deeply flavored curry channa and potato.

This can be eaten with rice and some curry chicken and steamed pumpkin. Yum. Or easily replace the rice and sub in some roti. And easily omit the meat for a vegetarian dish.

This dish can fit into so many categories, but one thing about it, it's just delicious.

Curry Channa and Aloo Dish

And easy enough to make for your Meatless Monday option today.




Curry Channa and Aloo (Potato)

by Home Made Zagat
Prep Time: 10 mins
Cook Time: 40 mins
Keywords: saute side chickpeas potato Caribbean
Ingredients (Serves 6)
  • 2 tins chickpeas
  • 2 med potatoes, cubed
  • 1/2 cup chopped onion
  • 1 hot pepper, sliced (or whole for less heat)
  • 3 tbsp curry powder
  • black pepper and salt to taste
  • 2 leaves culantro (optional)
  • 11/4 cups water
  • 2 tbsp olive oil
  • 3 cloves garlic, thinly sliced
Instructions
Open and wash chickpeas under running water
Mix curry powder with 1/4 cup water and set aside
Heat a heavy pan on a medium-high heat
Add oil to pan
Add onion, garlic, and pepper and saute for at most 5 minutes (till onions are opaque)
Add curry mix to pot, stirring continuously. Cook until curry thickens (gets a little grainy)
Add channa and potato, stirring to coat with curry
Add remaining water, salt, and pepper, and bay leaf
Cover and cook on medium heat
Cook until water is reduced to a thick liquid and potatoes are cooked through (more water may need to be added)
Adjust salt and pepper to taste
Best eaten hot

Curry Channa and Aloo Recipe

Thanks so much for stopping by and reading my posts. It is much appreciated. Please, if you can like, share, yum and/or pin this, especially if you enjoyed it.
© Home Made Zagat. Design by MangoBlogs.