Caribbean Aloo & Channa Curry | Simple Potato & Chickpea Dish

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while adding creaminess.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are often less expensive and save prep time.

Mix together curry powder, garam masala, cumin, and water to form a smooth paste.

Heat 2 tablespoons of vegetable oil in a pan until hot.

Add the curry paste to the pan and let it fry for about 5 to 6 minutes until it darkens slightly.

Add chopped onions, canned chickpeas, and cubed Idaho potatoes to the pan; stir to coat everything in the curry paste.

Fry together for about 2 to 3 minutes to allow the flavors to mingle.

Add enough water to cover the potatoes and chickpeas; season with black pepper, salt, and chicken bouillon (or omit for vegan).

Stir everything together and allow it to come to a boil.

Optionally, add coconut milk for creaminess.

Once boiling, lower the heat to medium, cover the pot, and let it simmer for about 30 minutes.

Check the potatoes for tenderness by pressing with a fork; ensure they do not overcook and disintegrate.

Sprinkle freshly chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary