This is an AI-generated image.

Curry Channa and Aloo

Name: Curry Channa and Aloo
Total time: 40 min
Yield: Serves 4
Cuisine: Trinidad and Tobago
Ingredients: 400g (canned) Chickpeas; 3 Potato; 1 Onion; 3 cloves Garlic; 2 tbsp Curry Powder; 1 tsp Cumin powder; 1/2 tsp Garam masala; 1 Chili pepper; A pinch Cilantro; 2 tbsp Vegetable Oil; 400ml Water; 1 tsp Salt

Side Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Chickpeas and potatoes simmered together — a vegetarian curry from Indo-Trinidadian homes.

📱 Open in Storage App

🚧 The Storage app is currently in development. Please check back soon.

📖 The Story Behind This Dish

Curry channa and aloo is a Trinidad and Tobago curry of chickpeas (channa) and potatoes (aloo) simmered with curry powder and cumin. Born of Indo-Trinidadian food culture, it's wrapped in roti or poured over rice. It's especially common around the Hindu festival of Divali as a meatless dish.

🌆 Where it's eaten: On Divali night, lamps line the yard of a Trinidad home as chickpea curry, roti, and sweets are arranged on banana leaves.

🥕 Ingredients (serves 4)

Chickpeas 400g (canned)
Potato 3
Onion 1
Garlic 3 cloves
Curry Powder 2 tbsp
Cumin powder 1 tsp
Garam masala 1/2 tsp
Chili pepper 1
Cilantro A pinch
Vegetable Oil 2 tbsp
Water 400ml
Salt 1 tsp

👩‍🍳 Instructions

Mix the curry powder and cumin with a little water into a paste.
Heat oil in a pot, sauté the onion and garlic, add the curry paste, and fry until fragrant.
Add the diced potatoes, chickpeas, water, salt, and a whole chili and simmer 25 minutes.
Mash some of the potatoes to thicken and add the garam masala.
Scatter with chopped cilantro and serve with roti or rice.

← More Trinidad and Tobago recipes 🗺 Explore another country