Curry Channa and Aloo

This light, healthy, vegan, and comforting meal comes together in about 30 minutes. So satisfying that you won't miss the meat.

Course Main

Cuisine African/Carribean

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 225kcal

Author Imma

¼-½ cup canola oil
2-3 tablespoons curry powder
1 large onion, diced
2 teaspoons garlic, minced
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1½ teaspoon smoked paprika
2 teaspoons fresh or dried thyme
1 teaspoon cumin
1 teaspoon white pepper
½-1 teaspoon cayenne, optional
1-2 cups potatoes, cubed
2 15-ounce cans chickpeas, drained
1 scotch bonnet or habanero pepper
2 green onions, chopped
2 cups broth or water, or more
½ tablespoon bouillon chicken powder, optional (replace with vegetable bouillon for vegetarian)
2 tablespoons parsley, chopped (or more)
Salt to taste

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 warm.

Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.