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chana, rice and vegetables
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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.
Course Main Entree
Cuisine Trinidadian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 183kcal
Author Charla

Ingredients

  • 2 tablespoon olive/coconut oil (28g)
  • ½ teaspoon of cumin seeds or use powder (1g)
  • 1 tablespoon + 1tsp of curry powder mixed with 3 tablespoon of water
  • 1 small onion chopped
  • 4 garlic cloves minced
  • 3 chives (scallion) sliced
  • 1 tablespoon green seasoning (15g)
  • 1 tablespoon coriander (cilantro)(6g)
  • ¼ teaspoon black pepper (0.5g)
  • 1 teaspoon pink salt (6g)
  • scotch bonnet optional, use what you need
  • 2 cups cooked chickpeas 2 14oz cans of chickpeas, drained (328g)
  • 3 medium sweet potatoes cubed and peeled
  • 2 ½ cups hot water (591ml)

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 one minute.
  • Add the remaining seasoning - green seasoning , coriander (cilantro), the black pepper, 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 absorbs and the curry thickens up. Once cooked, do 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 chadon 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 or Almond Flour 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 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 ahead of time.
  • If you are not using dried chickpeas grab 2 cans of chickpeas in water (not salt) and 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