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.
Emily says
I just made this and it was so tasty! I made it exactly as described and it all turned out well. Thank you so much for sharing this easy recipe – I’m looking forward to tasty lunches for the rest of the week!
imma africanbites says
Glad it turned out great for you, Emily! I appreciate you taking the time to share your feedback. Cheers to good food!
Cameron says
What sized cans of chickpeas are you using for the recipe?
ImmaculateBites says
I use the 15 ounce canned chickpeas.
Katy says
This was delicious! Made it with the chapati. I just made some ghee so I am going to make it again. While family loved it! Thank you! I love this blog.
ImmaculateBites says
Aww thanks Katy! Glad it was a success.
Natalie says
Absolutely loved this (as did my husband), but had a bit of trouble with the potatoes not cooking. I had to cook much longer than instructed and by the time the potatoes were no longer crunchy, too much had broken down, making the sauce too thick and no longer “saucy”. Do you recommend parboiling the potatoes first? I cut mine pretty small, they look like the picture.
Also, the recipe doesn’t clarify that you are supposed to leave the scotch bonnet pepper whole when you put it in, but I see it whole in the pictures. Is that what is recommended? Thanks!
ImmaculateBites says
This is what I would recommend next time; after adding the potatoes cook for about 5 more minutes . Before proceeding with the next steps.
Joy says
I don’t have nutmeg, would cinnamon work or should I just omit it all together? And do you know another word for allspice? I’m in Dominica and when I asked everyone said they didn’t have it, maybe it isn’t the season?
ImmaculateBites says
All spice is also known as Pimento, Jamaica pepper, myrtle pepper. You can completely leave out nutmeg. And if you can’t find all spice. Go ahead and try it without these spices.
Not Beehive says
I’ve made this several times (and it is delicious) but just noticed that the instructions mention curry powder and there isn’t any listed in the ingredients list.
Not Beehive says
Oh never mind, I see it further up in the list. Sorry for my old geezerdom!
ImmaculateBites says
No Worries! Happy Cooking
Karen says
Just made this, and it was incredible! Paired it with the Bus up Shut (veganized) and it was great. Wonderful hearty taste and making the Bus-up-Shut Roti was fun as I have never made roti before— directions were awesome and great for newbies. A hit with my other half (and he is a hard one to please! Thank you so much for sharing! I made some minor reductions in the hotter spices (only half a habenerao and 1 TBSP curry) and increased the cumin ( to a heaping Tbsp because I LOVE cumin). Yum!
ImmaculateBites says
AWESOME! Glad you took the time to make the Paratha Roti. Aren’t they heavenly together? Thanks for taking the time to provide feedback. Always appreciated here.
Razena says
Looks delicious, especially with the flatbread. Yummed as well.
ImmaculateBites says
Aww thanks Zazena
Michelle@healthiersteps says
This is one of my favorite dishes, love your spice combination, so flavorful!
ImmaculateBites says
Mine too Michelle! Or I should say a favorite in my household
olivia giovanni says
I’ve never used chickpeas before I think I might give this a try! It looks so tasty! Especially with all the spices you use..
ImmaculateBites says
It sure does Olivia.
Donna says
I really should have eaten lunch before looking at food blogs 🙂 This looks so good, I can imagine how great it would smell as well! Love the bread shot as well
ImmaculateBites says
Hi Donna! I know what you mean – looking at food blogs always makes me hungry!
swayam says
Looks good Immaculata… and this coming from an indian who lovesss her chole … delish!!!
Charlene @ That Girl Cooks Healthy says
I love your take on this wonderful Trinidadian dish Imma, keep it up 🙂
ImmaculateBites says
Aww, thanks Nagi! I can say the same for your blog! Yes, dried chickpeas work as well.
Nagi@RecipeTinEats says
YUM YUM YUM! I am making this asap!! In fact, I’m soaking some chick peas the minute I hit enter! (I presume it’s fine made with dried?) 🙂 And I have everything else!!
I love your blog! You share the BEST food!!
Cat says
Immaculate, you’ve hijacked my week’s shopping list again! I love your vegan/veggie dishes 🙂 Weather has just turned cold and wet here in England so looking forward to this!
ImmaculateBites says
You know what Cat? You are going love this! AND am these spices are going to use over and over again. Do let me know how it turns out! I wish we could trade weather- humid and hot in my neck of the woods.