Channa Aloo: Chickpea and Potato Curry V, Vg, Gf, Sf

A Caribbean twist on a savory North Indian dish of chickpea and potato masala. Curried channa is easy to prepare and versatile. It can be served as a main course or a side. It's flavorful and delicious and I usually serve it with buss up shut roti.

Course Entree, Main Course, Side Dish

Cuisine caribbean, Indian fusion

Keyword channa, Channa aloo, chickpeas, curried chickpeas, potato curry, potatoes, vegan

Prep Time 15

Cook Time 40

Total Time 55

Servings Servings

Calories 280kcal

Author Dr. Wendy Dearborne

Equipment

Large pot with tight fitting lid.

Ingredients

2 cups cooked chickpeas
3 medium russet potatoes cut into large cubes
2 tbsp curry powder
1.5 tsp cumin seeds
3 sprigs thyme
2 bay leaves
1 tsp turmeric
1 tsp coriander powder
1 tsp garam masala
1/2 tsp salt
1 tsp black pepper
1 small habanero pepper minced optional
1 medium onion sliced
2 tsp garlic minced
1 tsp ginger paste
1/4 tsp bouillon better than vegetarian mixed in 2 cups hot water
1/4 tsp mushroom seasoning
1/4 cup cooking oil
2 cups hot water

Instructions

Chickpea

If using canned chickpeas, rinse well and drain, then set aside. If using dried chickpeas, follow the cooking instructions on the packet.

Potatoes

Peel potatoes. Place in a bowl and cover with cold water and set aside.

Curry Masala

Over medium heat, add cooking oil to a large pan. Add cumin seeds and allow to cook for 20 seconds.
Add onions, 1/2 the salt and black pepper. Sauté for 2-3 minutes. Add habanero, thyme, ginger and garlic. Sauté for 2-3 minutes or until the onions begin to turn translucent.
Add coriander powder, turmeric, 1/2 the garam masala, bay leaves and mushroom seasoning. Toast spices by sautéing on medium low heat for 10-15 minutes. Stir every 3 minutes to prevent burning. If masala is sticking to the bottom of the pot, add 1 tbsp of stock and mix well and continue to cook.
Add potatoes and the rest of the salt and black pepper. Stir to coat all the potatoes in the masala. Add chickpeas and stir well. Add stock and mix everything together. Bring to a boil, cover and turn down to a simmer.
After 12 minutes remove the lid, turn the heat to medium high and continue cooking until the liquid has reduce and the potatoes are tender. Add the other 1/2 of the garam masala and gently mix.
If the gravy is too thin and the potatoes are cooked, use the back of your cooking spoon to mash some of the chickpeas into to the gravy and stir well. This will thicken the gravy.
Remove from heat. Add green onions and chopped cilantro, gently fold in. Serve with roti or fragrant basmati rice.

Notes

This dish is packed with flavor. It can be veganize, but using a vegan based stock. It's gluten-free, dairy-free and be made without the habanero pepper.

Don't over cook the potatoes.

Nutrition