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.

Course Main

Cuisine African/Carribean

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 264kcal

Author Imma

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.

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.

Nutrition