Trinidadian Curry Channa and Aloo
Chickpeas and potatoes simmered in a golden, roasted Caribbean curry powder gravy with garlic and thyme. A hearty vegan staple served wrapped in roti across Trinidad.
Ingredients
- 3 tablespoons vegetable oil
- 3 tablespoons trinidadian or caribbean curry powder
- 1 medium yellow onion, chopped
- 1 tablespoon grated garlic
- 1 teaspoon grated fresh ginger
- 1 scotch bonnet chili, whole and pierced once
- 1 tablespoon fresh thyme leaves
- 3 scallions, chopped
- 2 medium russet potatoes, peeled and cubed
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 2 cups water
- 1 teaspoon ground cumin (geera)
- 1.25 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon sugar
Instructions
- Heat the oil in a large, heavy pot over medium heat and mix the curry powder with 3 tablespoons water in a small bowl to form a loose paste.
- Pour the curry paste into the hot oil and cook, stirring constantly, for 1 to 2 minutes until it darkens slightly and turns deeply fragrant, taking care it does not burn.
- Add the chopped onion and cook for 5 to 6 minutes, stirring often, until softened and golden.
- Stir in the garlic, ginger, and thyme, and cook for 1 minute until fragrant.
- Add the scallions and scotch bonnet chili, followed by the cubed potatoes, and stir to coat everything thoroughly in the curry paste.
- Cook for 3 to 4 minutes, stirring occasionally, to let the potatoes pick up color and flavor from the paste.
- Add the chickpeas and water, along with the ground cumin and salt, and stir well.
- Bring to a boil, then reduce heat to a gentle simmer, cover, and cook for 18 to 20 minutes, stirring occasionally, until the potatoes are fork-tender.
- Using the back of a spoon, mash about a quarter of the potatoes and chickpeas against the side of the pot to naturally thicken the gravy.
- Uncover and simmer for 5 more minutes to reach a thick, stew-like consistency that clings to the vegetables rather than pooling as thin liquid.
- Remove the whole scotch bonnet chili, stir in the sugar, taste and adjust salt, and serve hot with roti or steamed rice.
Why You'll Love This
- Browning the curry powder paste in hot oil first, a signature Trinidadian technique, builds deep color and toasted flavor
- A hearty, filling vegan curry perfect for wrapping in roti
- Naturally thickened by mashing some of the potatoes and chickpeas instead of using cream or flour
Cooking the curry powder as a wet paste in hot oil before adding any vegetables is the classic Trinidadian step that gives the dish its deep golden color and toasted aroma.
Keeping the scotch bonnet chili whole and unbroken lets its fruity aroma perfume the curry without making the dish unbearably hot.
Nutrition
| Calories | 340 |
| Protein | 11 g |
| Fat | 12 g |
| Carbs | 47 g |
| Fiber | 10 g |
| Sodium | 560 mg |
Estimated per serving
