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Curry Channa and Aloo

Chickpeas and potatoes cooked in burnt curry until the potatoes melt into a thick, spiced gravy. A roti shop favourite, and vegan.

Curry and Roti

  • 55 min est.
  • Serves 6
  • Easy
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Trini

Curry channa and aloo (chickpeas and potato) is the filling you find in roti shops everywhere, and the easiest curry to make at home. The potatoes are cooked until some of them break down and thicken the gravy.

It starts like every Trinidad curry, by burning the curry paste in hot oil until it darkens. Then everything simmers together for about half an hour.

Canned chickpeas make it quick; dried chickpeas, soaked and boiled, give a softer, creamier pot.

The recipe

Curry Channa and Aloo

Prep
15 min
Cook
40 min
Total
55 min
Serves
6

Times and quantities are our best estimates. This recipe is still being kitchen-tested, so trust your eyes and taste as you go.

Ingredients

Tick items off as you gather them.

Method

  1. Mix the curry powder and geera with the ¼ cup (60 ml) water to make a smooth paste.
  2. Heat the oil in a heavy pot over medium heat. Cook the onion and garlic for 2 minutes.
  3. Add the curry paste and stir for 2 to 3 minutes, until it darkens and smells toasty. Don't let it scorch.
  4. Add the green seasoning, potatoes and chickpeas and stir for 2 to 3 minutes until everything is coated.
  5. Pour in the hot water, add the whole pepper and salt, and bring to a boil.
  6. Cover, turn the heat down and simmer for 25 to 30 minutes, stirring now and then, until the potatoes are very soft.
  7. Crush some of the potatoes and chickpeas against the side of the pot to thicken the gravy. Add a splash of water if it is too thick.
  8. Taste for salt, lift out the pepper without bursting it, and stir in the chadon beni.

Serve it with

  • Dhalpuri roti, buss up shut or sada roti
  • Plain white rice
  • Mango kuchela or curry mango on the side

Substitutions

  • Dried chickpeas: soak 1¼ cups (250 g) overnight, then boil until very soft, 1 to 1½ hours, before adding.
  • Heat: use a small piece of pepper chopped into the curry instead of a whole one for more heat.

Storing and reheating

  • Refrigerate in a covered container and eat within 4 days, or freeze for up to 3 months (the potatoes soften further).
  • Reheat with a splash of water until piping hot.

Cook's notes

  • Potatoes for this should be floury rather than waxy, so they break down into the gravy.

https://trinbagorecipes.com/recipes/curry-channa-and-aloo/

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