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.
Happy Monday Guys! How was your 4th of July, did you do anything fun, watch the fireworks?
I did not do the usual, decided to switch things up a bit. No barbecue for us- we ended up eating out and watching the fireworks from one of my favorite places to hang since I had out of town guests.
It offers a GREAT view of Los Angeles, and I so wanted to appreciate this great city during this weekend since I don’t get to do it often. Watching the fireworks from there was spectacular and memorable. So is this Curry Chickpea meal.Â
A tasty meal that will rival any chicken dish including this Trinidad roti chicken here. Throw in the scotch bonnet pepper without chopping if you want the flavor not the heat, unless you are heat seeker then you can chop the heck out of it and throw it in.
Do you know chickpeas are a great source of source of protein for vegetarians and vegans; and also make for low calorie meals. Don’t just go crazy with oil — it sure adds some calories.
I know it is not curry season, yes, there is one – so have been told. Why wait? Trust me, you don’t want to wait for the fall or winter to make this. You are going to be miss out! It’s quick and easy anyways. You don’t have to slave away in the kitchen. I used canned chickpeas for ease of preparation. Â
I’m not a vegan or vegetarian but could eat this all the time without missing the meat. Chana is most often served with paratha, roti or some sort of rice dish. If you want to truly make this memorable make it with this chapati here. Or this paratha here.
Watch How To Make It
Enjoy!Â
Curry Channa Aloo
Ingredients
- ¼ - 1/2 cup canola oil
- 2 -3 tablespoon curry powder
- 1 large onion diced
- 2 teaspoons minced garlic
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg spice
- 1½ teaspoon smoked paprika
- 2 teaspoons fresh or dried thyme
- 1 teaspoon cumin spice
- 1 teaspoon white pepper.
- 2 15 ounce cans of chickpeas drained
- 1-2 cups of cubed potatoes
- ½ tablespoon bouillon chicken powder optional
- 2 cups or more broth or water
- ½-1 teaspoon cayenne pepper optional
- 1 scotch bonnet or habanero pepper
- 2 green onions chopped
- 2 tablespoons or more chopped parsley
- Salt to taste
Instructions
- Heat up large sauce-pan with oil, and add onions, garlic, thyme, cumin spice, all spice, smoked paprika, nutmeg and curry powder, stir occasionally for about 2-3 minutes until onions are translucent.
- Then add potatoes, stir and sauté for about 2-3 more minutes. Add stock / water if necessary to prevent any burns
- Next add chickpeas, scotch bonnet pepper , green onion and broth. Bring to a boil and let it simmer until sauce thickens, it might take about 18 minutes. Throw in some parsley, adjust for salt, pepper and stew consistency.Serve warm
Nutrition Information:
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Mark Butcher says
Just made a triple size batch of this using sweet potatoes and dried chick peas soaked overnight and boiled for 30 mins. before adding to the curry, personally I prefer the firmer texture to tinned. There’s a few spices in there which I don’t usually use in a curry, but they all worked so well together. Will definitely be making again once I’ve got through this lot … Yum Yum!
Immaculate Bites says
Yum! Thanks for sharing, Mark!
Kae says
I made this curry today and I’ve got to say WOW! As a West Indian, I am not new to making curry. I make it very well. However, I’ve never made it with some of the spices your recipe called for (i.e white pepper, smoked paprika, cayenne), so I was a little hesitant at first, but you received so many positive reviews staying how delicious it is, I decided to give it a try and I am so glad that I did. The addition of those spices really make a difference in the flavor profile. Now I did tweak it slightly. For example, I did not use scotch bonnet pepper (since I added cayenne pepper) and I used approximately two tablespoons of avocado oil instead of the 1/4-1/2 cup of canola oil (I never sautee onions & garlic with that much oil, as I find it to be too much). I also sprinkled in some Lawry’s Garlic Pepper (which I find to be a super tasty spice blend). Thank you for sharing this incredibly delicious recipe for curry. Moving forward, this is how I will cook it.
ImmaculateBites says
Hello Kae. This really warmed my heart. I am truly honored. Thank you for taking the time to share! 🙂
Kaka says
Why did I think I could use fresh/raw chickpeas with this recipe? As you can imagine my chick peas were as hard as a rock despite over night soaking. I had to move them all into my crock pot to get them all soft and edible, this took over 8 hours. Next time, I’ll be sure to stick with the recipe ( canned chick peas!) or cook my raw chickpeas before use. Don’t make my mistake.
At the end, the recipe still came out bomb!
Jess says
Do I have to add scotch bonnet? My kids can’t handle the spice much
imma africanbites says
Hi. You may leave it out or throw it in without chopping. This is if you want the flavor but not the heat. Hope this helps.