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.
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.
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
Curry Channa Aloo
- 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
- 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
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