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
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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.
Hello! 🙂
I stumbled on your recipe. When do you add the cayenne if you’re using it? And i assume the white pepper goes in with the rest of the spices in step 1?
Hi there. Yes, you add all the spices together. Thanks for catching that, I’ll fix the recipe.
Thank you!
My curry turned out really powdery like you could feel the ground spices, like they didn’t dissolve? What could I have done wrong to cause this and how would I be able to fix it?
I’m sorry that happened. It could have been a variety of reasons. First, it could be the curry powder. I love making my own so I know exactly what’s in it, no unpleasant ingredients added without knowing. Second, the spices may have needed a little more time toasting in the fat to soften up and release their aroma. Third, the stew may have needed a bit more time simmering. I usually cook this stew 18-20 minutes, but I’m at sea level. If you’re at a higher altitude, different climate, stove with a lower temperature, etc., you may need to lengthen the cooking time to compensate. Hope that helps.❤️
Thank you so much! Maybe i did rush it a bit at the beginning. And i’m working with a North American apartment stove, and a reliable, simmer is not its strong suit. 😛
Hmm, I guess so. I am glad you try it and share your feedback, Thank you.
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!
Yum! Thanks for sharing, Mark!
I also prefer dried chickpeas, how much did you use?
As a rule of thumb, I replace the two 15-ounce cans of chickpeas with 1¼ cups of dried.
Thank you, thank you! 🙂
My pleasure, Much Love!
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.
Hello Kae. This really warmed my heart. I am truly honored. Thank you for taking the time to share! 🙂
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!
I’m so glad i read your comment – i’m new to incorporating chick peas in my cooking, i’d have done the same as you! Saved me (and dinner tomorrow :P)! Thank you! 🙂
Amazing to hear that, I have a lot more chickpea recipes on the blog. Try those to become a perfect chef to cook chickpeas 🙂
Do I have to add scotch bonnet? My kids can’t handle the spice much
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.
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!
Glad it turned out great for you, Emily! I appreciate you taking the time to share your feedback. Cheers to good food!
What sized cans of chickpeas are you using for the recipe?
I use the 15 ounce canned chickpeas.
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.
Aww thanks Katy! Glad it was a success.
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!
This is what I would recommend next time; after adding the potatoes cook for about 5 more minutes . Before proceeding with the next steps.
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?
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.
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.
Oh never mind, I see it further up in the list. Sorry for my old geezerdom!
No Worries! Happy Cooking
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!
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.
Looks delicious, especially with the flatbread. Yummed as well.
Aww thanks Zazena
This is one of my favorite dishes, love your spice combination, so flavorful!
Mine too Michelle! Or I should say a favorite in my household
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..
It sure does Olivia.
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
Hi Donna! I know what you mean – looking at food blogs always makes me hungry!
Looks good Immaculata… and this coming from an indian who lovesss her chole … delish!!!
I love your take on this wonderful Trinidadian dish Imma, keep it up 🙂
Aww, thanks Nagi! I can say the same for your blog! Yes, dried chickpeas work as well.
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!!
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!
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.