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    BLANK » Recipe Index » Caribbean Dishes

    Curry Channa and Aloo (Vegan, GF)

    Last Updated October 9, 2021. Published June 9, 2020 By Charla 20 Comments

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    long channa pin

    Love Chickpeas? Then I got you with this delicious Trinidadian style cuisine called Curry channa and aloo, curried chickpeas cooked down in fragrant spices with potatoes served on a bed of brown rice to optimise nutrition. Free from coconut milk and no tomatoes are required for the actual curry.

    chickpeas and potato in a pot

    This recipe hails from the island of Trinidad and Tobago also known as sweet T&T.

    Trust me it is super tasty and is guaranteed to be a family favourite and comes together in less than a hour.

    Overhead shot of the dish

    It all started with a family friend from Arima in Trinidad , whenever I'd pay her a flying visit, she'd always have something amazing cooking in the kitchen.

    Being from different islands provided us with the perfect opportunity to exchange culinary differences, sometimes we'd exchange recipes or just have a general chit chat. One thing for sure, we both shared a love for cooking.

    I'll never forget the day our friend introduced us to channa and aloo  aka aloo channa which basically translates to chickpeas and potatoes.

    It was brimming with flavour and so aromatic, as I sat there waiting for her to serve dinner my mouth was literally watering, it was so embarrassing but in hindsight that's what her food did to us.

    In short this recipe pays homage to her because she shared her unique way of making this dish. I tweaked the recipe a bit by using Caribbean sweet potatoes because I love them more than russet/Irish potatoes.

    I also struggle at the best of times to get shado beni so used green seasoning along with cilantro to compensate for that unique taste.

    You can use dried or canned chickpeas, I tend to use dried chickpeas and simply cooked a huge batch and freeze them down.

    Ingredients you will need

    ingredients for the channa and aloo

    Cooking chickpeas

    We know that dried chickpeas are more affordable then buying individual cans, however a lot of people rely on them because of convenience.

    The best way to save money and time in the long run is to batch cook your legumes (in this case your chickpeas) freeze them down in a zip lock/ freezer bag and use accordingly.

    Be sure to use any of the following cooking methods;

    • Instant pot: Set your unit for 25 minutes on high pressure
    • Stove top: Cook the chickpeas on medium heat, lid on for up to an hour.

    The steps

    steps 1-6 making the channa and aloo

    • On medium heat, add the oil and heat up a non stick skillet/dutch pot.
    • Temper (fry) the cumin seeds until they become fragrant (don't burn) (Picture 1)
    • Add the onion, garlic and chives (scallion) saute until they are soft and translucent (Picture 2)
    • Stir the curry paste and cook the curry mixture for about 1 minute (Picture 3)
    • Add the remaining seasoning the black pepper, green seasoning, cilantro, pink salt and scotch bonnet if you are using it and stir for another minute (Picture 4)
    • Add the chickpeas and sweet potatoes and coat in the seasoning (Picture 5)
    • Pour the hot water into the dutch pot/skillet (picture 6)
    • Bring to a rolling boil, reduce the heat to medium/low, cover with a lid then allow to simmer for 30 minutes until most of the liquid adsorb and the curry thickens up.

    Do you have any other vegan curry recipes?

    Yes try Vegan Chickpea Curry, Pumpkin Curry, Caribbean Potato Curry and Plantain Curry.

    Serving suggestions

    Typically Trinidadians will serve this dish with some roti but making gluten free roti is still a little sketchy areas righr now so I opted for some Brown Rice instead.

    If you are looking for a low carb option then my Herb Cauliflower Rice is more suitable.

    Notes and tips

    • Chives are the Trinidadian name of scallion/spring onion
    • I used green seasoning and cilantro (coriander leaves) in place of shado beni because it's not easy to get in the UK. If you don't care to cilantro use just the Green Seasoning alone.
    • If there is still a lot of liquid leftover then increase the heat to high so it evaporates most of it.
    • Free free to serve this dish with some Gluten Free Roti.
    • Use the amount of scotch bonnet you need, the raw heat is in the membrane and by using a whole scotch bonnet means you won't get any heat just flavour.
    • Cumin is quite a pungent spice which is why I only use ½ tsp, if you are familiar with the taste of cumin and don't need like it then simply skip tempering the spice.
    • Make sure the chickpeas are canned or cooked already, see the recipe post on how to cook your dried chickpeas a head of time.
    • If you are not using dried chickpeas grab 2 cans of chickpeas in water (not salt) drain off the water.
    • This meal is freezer friendly so freeze down any leftovers.

    curry on a plate with some in a balti dish

    More Trinidadian recipes you should try

    • Saltfish Buljol
    • Gluten Free Roti (Sada roti)
    • Trinidad Corn Soup
    • Baigan Choka
    • Tomato Choka
    • Trinidad Stew Chicken

    **Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

    chana, rice and vegetables

    Curry Channa and Aloo

    Delicious channa (chickpeas) and aloo (potatoes) is a copy cat version of this Trinidadian recipe using sweet potatoes for nutritional density.
    5 from 6 votes
    Print Pin Rate
    Course: Main Entree
    Cuisine: Trinidadian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4 servings
    Calories: 183kcal
    Author: Charla

    Ingredients

    • 2 cups cooked chickpeas 2 14oz cans of chickpeas, drained
    • 1 tablespoon + 1tsp of curry powder mixed with 3 tablespoon of water
    • 1 small onion chopped
    • 1 tablespoon of coriander use 3 leaves of culantro if available
    • 1 tablespoon green seasoning
    • 4 garlic cloves minced
    • ¼ teaspoon of black pepper
    • 1 teaspoon himalayan pink salt
    • ½ teaspoon of cumin seeds or use powder
    • 3 chives (scallion) sliced
    • 3 medium sweet potatoes cubed and peeled
    • scotch bonnet optional, use what you need
    • 2 tablespoon olive/coconut oil for sauteing
    • 2 ½ cups hot water

    Instructions

    • On medium heat, add the oil and heat up a non stick skillet/dutch pot
    • Temper (fry) the cumin seeds until they become fragrant (don't burn)
    • Add the onion, garlic and chives (scallion) saute until they are soft and translucent.
    • Stir the curry paste and cook the curry mixture for about 1 minute.
    • Add the remaining seasoning the black pepper, green seasoning, cilantro, pink salt and scotch bonnet if you are using it and stir for another minute
    • Add the chickpeas and sweet potatoes and coat in the seasoning
    • Pour the hot water into the dutch pot/skillet
    • Bring to a rolling boil, reduce the heat to medium/low, cover with a lid then allow to simmer for 30 minutes until most of the liquid adsorb and the curry thickens up. Once cooked to a taste test to adjust for additional salt or pepper if needed.

    Notes

    • Chives are the Trinidadian name of scallion/spring onion
    • I used green seasoning and cilantro (coriander leaves) in place of shado beni because it's not easy to get in the UK. If you don't care to cilantro use just the Green Seasoning alone.
    • If there is still a lot of liquid leftover then increase the heat to high so it evaporates most of it.
    • Use the amount of scotch bonnet you need, the raw heat is in the membrane and by using a whole scotch bonnet means you won't get any heat just flavour.
    • Cumin is quite a pungent spice which is why I only use ½ tsp, if you are familiar with the taste of cumin and don't need like it then simply skip tempering the spice.
    • Make sure the chickpeas are canned or cooked already, see the recipe post on how to cook your dried chickpeas a head of time.
    • If you are not using dried chickpeas grab 2 cans of chickpeas in water (not salt) drain off the water.
    • This meal is freezer friendly so freeze down any leftovers.

    Nutrition

    Calories: 183kcal | Carbohydrates: 34g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Sodium: 628mg | Potassium: 561mg | Fiber: 7g | Sugar: 7g | Vitamin A: 9342IU | Vitamin C: 10mg | Calcium: 80mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!
    « Sweet Potato Pie Smoothie (Vegan, GF + Paleo)
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    About Charla

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

    Reader Interactions

    Comments

    1. Toni

      June 10, 2020 at 2:10 pm

      5 stars
      I'd be happy to eat this for dinner any night of the week!

      Reply
      • Charla

        June 10, 2020 at 3:15 pm

        You and me both Toni 🙂

        Reply
    2. Gail Montero

      June 10, 2020 at 1:52 pm

      5 stars
      Love that these chickpeas and sweet potatoes are smothered in all these delicious spices! A must-make!

      Reply
      • Charla

        June 10, 2020 at 3:14 pm

        Thanks Gail.

        Reply
    3. Bintu | Recipes From A Pantry

      June 10, 2020 at 1:36 pm

      5 stars
      Now this sounds absolutely delicious, I love chickpeas and am always looking for new dishes to try!

      Reply
      • Charla

        June 10, 2020 at 3:16 pm

        Much appreciated Bintu

        Reply
    4. Michelle

      June 10, 2020 at 1:10 pm

      5 stars
      This is such a great dish, perfectly spiced and delicious! This is a firm favourite in our house now, thanks so much for sharing your recipe x

      Reply
      • Charla

        June 10, 2020 at 1:19 pm

        You are very welcome Michelle

        Reply
    5. Alex

      June 10, 2020 at 12:36 pm

      5 stars
      The flavours in this dish are absolutely superb! Just the right amount of spice for me. I will definitely be making this again. Thank you for this delicious recipe!

      Reply
      • Charla

        June 10, 2020 at 12:43 pm

        Thank you Alex, so glad that you enjoyed the dish.

        Reply
    6. THE HUNGRY MUM

      June 26, 2015 at 2:28 am

      looks superb! Chickpeas rock my world. Bet it smells amazing!

      Reply
      • Charla

        June 26, 2015 at 7:07 am

        Yes, very aromatic and incredibly healthy.

        Reply
    7. Brian Jones

      June 25, 2015 at 8:45 am

      I could go for a huge bowl of this, I love chickpea curries 🙂

      Reply
      • Charla

        June 25, 2015 at 8:58 pm

        Thanks Brian, do give it a try.

        Reply
    8. Tastesspicy

      June 25, 2015 at 2:47 am

      Awesome!

      Reply
      • Charla

        June 25, 2015 at 7:15 am

        Thanks Nita.

        Reply
    9. shilpi

      June 24, 2015 at 7:20 pm

      wow, that look so amazingly delicious. Love this combination. I also love making different combination channa like chana bell pepper, channa bottle gaurd, channa paneer.

      Reply
      • Charla

        June 24, 2015 at 8:14 pm

        Hi Shilpi, Channa is SO diverse, the things you can do with it is endless. Channa bell pepper sounds so divine.

        Reply
    10. Laureen Fox

      June 24, 2015 at 5:00 am

      Oh I love channa. I have a couple of girlfriends who lived in TT and we used to make the dish all the time. Haven't had it in ages tho. Time to do something about that! Thanks for the reminder 🙂

      Reply
      • Charla

        June 24, 2015 at 7:35 am

        Yes, it's one of my favourite dishes from T&T, glad to hear someone else loves it too.

        Reply

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    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes. Learn more about me

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