Curry Channa
The perfect blend of chickpeas & potatoes, this Curry Channa is fragrant, flavorful and filling.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Ingredients
- 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
Instructions
- 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.
Video
Notes
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.