Curry Channa And Aloo (chickpeas with potato) vegetarian & gluten free - Chris De La Rosa

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: curry paste

Homemade blends can be healthier and fresher.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned chickpeas

Canned chickpeas save time and money.

Heat a saucepan on medium flame and add vegetable oil.

Add 1/2 small onion and 2 cloves of diced garlic, then turn the heat down to low and let it cook for about 2 minutes.

Add 2 whole bird's eye peppers and fresh ground black pepper, and let it sweat down for another minute or two.

Add madrass curry powder to the pan and toast it on low heat for a couple of minutes until it becomes grainy and darker.

Add the drained and rinsed chickpeas to the pan and deglaze the bottom to incorporate the curry flavor.

Add 2 cubed medium-sized potatoes and salt, and optionally add 1/2 teaspoon of Caribbean green seasoning. Stir well.

Turn the heat up to high, add water, and bring it to a rolling boil. Let it boil for 15-20 minutes until everything is tender.

After about 24 minutes, check the potatoes. If they are large, they may take longer to cook. Optionally crush some potatoes with the back of a spoon to thicken the dish.

Add cilantro or Shadow Benny, taste for salt, and adjust accordingly. Turn off the heat before it gets too thick.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary