Curry Channa {Chickpeas & Potatoes}

Curry Channa Recipe

I love curry channa, or curried chickpeas & potatoes. It’s my go to filling for roti. Although these days I’m loving vegetable roti which includes bhagee (spinach) and pumpkin, along with the channa. Moving along, my Trinidadian ex’s Mom and Stepdad taught me how to make this dish along with curry chicken, some many years ago. At this point, I can whip up some channa with my eyes closed.

Curry Channa, Bhaghee and Pumpkin

Curry Channa is quick and easy to make, and extremely filling. It’s also Vegetarian and Vegan Friendly, and Gluten Free. I paired the channa with coconut spinach & pumpkin, you can find both those recipes with my Tamarind Salmon Recipe.

Curry Chana Recipe
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Curry Channa

The perfect blend of chickpeas & potatoes, this Curry Channa is fragrant, flavorful and filling.
Author: Erica
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Category: Main Course, Side Dish
Cuisine: Caribbean-Inspired, Vegan, Vegetarian
Servings: 4


  • 2 tbsp olive oil
  • 3 tbsp+ curry powder
  • 3 cloves garlic (crushed)
  • 1 scotch bonnet pepper (seeded & chopped )
  • 1/2 cup shado beni (culantro ) (or cilantro, chopped)
  • 5 small potatoes (peeled & cubed)
  • 1 can chickpeas (drained & rinsed )
  • sea salt & black pepper (to taste)
  • 1 cup water


  • Mix 2 tablespoons of curry powder with a half of cup of water to form a curry paste. Set aside.
  • Heat the olive oil in a large pan, and add 1 tablespoon of curry powder. Fry the curry in the olive oil until it begins to brown, stirring constantly.
  • Add the garlic, scotch bonnet pepper, shado beni and potatoes to the pan. Season with curry powder, sea salt & pepper to taste, and stir until everything is combined.
  • Add the chickpeas to the pan and season with a pinch more salt. Stir.
  • Now add the curry paste to the pan. Cover, and simmer on low until the potatoes and chickpeas cook down (are tender). Add more water if it boils out before the dish is done.
  • Serve as a main dish with rice, roti or vegetables. Or serve as a side dish.


If you’re unsure of what curry powder to buy, I use the Chief brand. Although the flavor is similar, cilantro is not as pungent as shado beni. So you may need to add a pinch more.
MADE THIS RECIPE?Tag @mooremealz on Instagram and hashtag it #mooremealz
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When I’m not in the kitchen developing recipes and taking cool photos of food, you’ll find me over at my lifestyle blog- The Glamorous Gleam. Oh, I’m also a Freelance MUA & Hair Stylist.


  1. Katherine
    February 22, 2020 / 8:00 am

    You are such an inspiration. you cook just as good as you look. This recipe was made for me. Its a combo of all my vegan favorites. Chickpea, curry, even the roots. I’m definitely trying this out.

    • Erica
      February 23, 2020 / 8:59 pm

      Thank you so much, sis. I’m glad that I can inspire you. Let me know how you like it!

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