Curry Channa and Aloo
Curry Channa and Aloo – A light, healthy, possibly vegan, and comforting meal that comes together in about 30 minutes. The curry chickpeas and potatoes are so satisfying you won’t miss the meat.
I wanted to break out of the routine this week, so I decided to switch things up a bit. No barbecue for us; we ended up eating out and watching fireworks from one of my favorite places to hang out since I moved here.
I wanted to enjoy the sensational view of Los Angeles and appreciate this great city since I don’t have time to do it often. Watching the fireworks from there was spectacular and memorable. And so is curry channa and aloo.
A tasty meal with curry channa and aloo rivals any chicken dish, including Trinidad roti chicken. Throw in a whole scotch bonnet pepper without chopping if you want the flavor without the intense heat. Now, if you’re a heat seeker, then chop it up fine and throw it in.
Celebrate Curry Week With Curry Channa and Aloo
Did you know Japan celebrates Curry Day every January 22, and England loves curry so much that they celebrate it for an entire week? But why should we have to wait for special occasions to make this deliciousness?
Curry channa and aloo is quick and easy, so you don’t have to spend a ton of time in the kitchen. And canned chickpeas make it even easier. So enjoy this amazing curry channa and aloo recipe all year long.
Ingredient List
- Oil – I usually have canola on hand, but peanut, avocado, and coconut oil all work great.
- Curry Seasonings – Curry powder, onion, garlic, allspice, nutmeg, smoked paprika, thyme, cumin, white pepper, and optional cayenne are versatile seasonings you can adjust to fit your tastes.
- Potatoes – The aloo in curry channa and aloo absorbs all those curry seasonings for an exquisite flavor bomb.
- Chickpeas – I’m sure you already know that chickpeas are an excellent source of protein. It also makes a savory, low-calorie meal as long as we don’t go wild with oil. Canned is a time-saver, but feel free to make them from scratch for a budget-saver.
- More Flavor – A scotch bonnet pepper heats it up, but it’s optional. Green onions, vegetable broth, and bouillon add more goodness. For non-vegetarians, chicken broth is fine.
How to Make Curry Channa and Aloo
- Heat the oil in a large saucepan and add the curry powder, onions, garlic, allspice, nutmeg, smoked paprika, thyme, cumin, white pepper, and cayenne (if using). Stir occasionally for 2-3 minutes until the onions are translucent and the spices give off a wonderful aroma. (Photo 1)
- Potatoes – Add the potatoes and sauté for 2-3 more minutes. Add stock or water if necessary to prevent burning. (Photo 2)
- Assemble – Add chickpeas, scotch bonnet pepper, green onion, and broth. Bring to a boil and let it simmer until the sauce thickens; it might take about 18 minutes. (Photos 3-4)
- Serve – Garnish with parsley, adjust salt and pepper to taste, and adjust the stew’s consistency. Serve hot.
What to Pair With Curry Channa and Aloo
I’m not vegetarian, but I could eat this all the time without missing meat. Chana is most often served with paratha roti or some sort of rice dish. For a truly memorable meal, serve this deliciousness with chapati. A glass of sorrel drink is perfect to wash it down.
More Spicy Curry Recipes to Enjoy
Watch How to Make It
[adthrive-in-post-video-player video-id=”3Mljvjzu” upload-date=”2020-08-30T06:00:00.000Z” name=”Curry Channa and Aloo” description=”Curry Channa and Aloo – light, healthy, vegan and comforting meal, that comes together in about 30 minutes. So satisfying! You won’t miss the meat.” player-type=”collapse” override-embed=”false”]
Curry Channa and Aloo
Ingredients
- ¼-½ cup (60-120ml) canola oil
- 2-3 tablespoons (12-18g) curry powder
- 1 large onion, diced
- 2 teaspoons garlic, minced
- 1 teaspoon (2g) ground allspice
- 1 teaspoon (2g) ground nutmeg
- 1½ teaspoon (3g) smoked paprika
- 2 teaspoons (1-2g) thyme, fresh or dried
- 1 teaspoon (2g) cumin
- 1 teaspoon (2g) white pepper
- ½-1 teaspoon (.5-1g) cayenne, optional
- 1-2 cups (160-320g) potatoes, cubed
- 2 15-ounce cans chickpeas, drained
- 1 scotch bonnet or habanero pepper
- 2 green onions, chopped
- 2 cups (470ml) or more broth (vegetable broth for vegan)
- ½ tablespoon (5g) chicken bouillon powder (replace with vegetable bouillon for vegan)
- 2 tablespoons (7-8g) parsley, chopped (or more)
- salt to taste
Instructions
- Heat a large saucepan with oil, and add curry powder, onions, garlic, allspice, nutmeg, smoked paprika, thyme, cumin, white pepper, and cayenne (if using). Stir occasionally for 2-3 minutes until the onions are translucent.
- Then add potatoes, stir, and sauté for 2-3 more minutes. Add stock or water if necessary to prevent it from burning.
- Next, add chickpeas, scotch bonnet pepper, green onion, and broth. Bring to a boil and let it simmer until the sauce thickens; it might take about 18 minutes.
- Throw in some parsley, and adjust for salt, pepper, and stew consistency. Serve hot.
Tips & Notes:
- If using dried chickpeas from scratch, cook the chickpeas until tender before making the recipe.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
The food isn’t even done cooking but I just tasted it…AMAZING!! The flavors are so perfectly balanced and full, with perfect amount of spice. I didn’t have regular potatoes so I’m using some frozen sweet potato and carrot mix I had from Aldi. Pairing it with some frozen paratha from the store. I haven’t been this excited about a work meal prep in years! So good, thank you for this recipe.
Hi Gina,
Thank you so much, yeah it is very quick and easy to make and has a great taste too 🙂