I love Curry Channa and Aloo, or curried chickpeas & potatoes. It’s my go to filling for roti. Although these days I’ve been loving vegetable roti which includes bhagee (spinach) and pumpkin, along with the chickpeas and potatoes. Moving along, my Trinidadian ex’s Mom and Stepdad taught me how to make this dish along with curry chicken some many years ago. I’ve made it so many times that at this point, I can whip up some channa and aloo with my eyes closed. I definitely don’t make it as often as I should. But that’s going to change.
Curry Channa and Aloo is quick and easy to make. It’s also extremely filling and really sticks to your gut. This dish is Vegetarian, Vegan Friendly, and Gluten Free. It can be served as a main dish, or as a side dish. I paired the channa & aloo with coconut spinach & pumpkin, my other favorite roti fillings. You can find the recipes for the coconut spinach & pumpkin in my Tamarind Salmon Recipe post. Channa and Aloo can also be paired with white rice, or a protein of your choice. Like this Curry Shrimp. Now let’s get to the recipe that you came for…
Curry Channa and Aloo (Chickpeas & Potatoes)
- 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, pimento 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 and a little water 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 or roti, and vegetables. Or serve as a side dish with protein of choice.