Caribbean Chickpea & Potato Curry
This Caribbean-inspired chickpea and potato curry, also known as “Channa & Aloo,” is a staple in Trinidad & Tobago and Guyana. It’s a rich, flavorful, and satisfying dish made with a blend of aromatic spices, coconut milk, and herbs. Perfect for a vegan or vegetarian meal, it’s commonly served with rice, roti, or fried bakes.
Ingredients
Main Ingredients:
2 cups dried chickpeas (or 2 cans, drained and rinsed)
3 medium potatoes, peeled and diced
1 medium onion, finely chopped
4 cloves garlic, minced
1-inch piece of ginger, minced
1 scotch bonnet or habanero pepper, finely chopped (optional for heat)
1 can (14 oz) coconut milk
2 cups vegetable broth or water
2 tbsp coconut oil or vegetable oil
Spices & Seasoning:
1 tbsp curry powder (Caribbean-style preferred)
1 tsp ground cumin
1 tsp turmeric powder
1 tsp paprika
½ tsp ground allspice
½ tsp black pepper
½ tsp salt (adjust to taste)
2 tbsp chopped fresh cilantro or parsley
2 tbsp chopped scallions
Instructions
Step 1: Prep Chickpeas (If Using Dried)
1. Soak Overnight – Rinse the dried chickpeas and soak them in water for 8-12 hours.
2. Cook Chickpeas – Drain and rinse, then boil in fresh water for about 45-60 minutes until tender. Drain and set aside.
(Skip this step if using canned chickpeas.)
Step 2: Cook the Curry Base
3. Heat 2 tbsp coconut oil in a large pot over medium heat.
4. Add chopped onions, garlic, and ginger. Saute for 2-3 minutes until softened.
5. Stir in the curry powder, cumin, turmeric, paprika, and allspice. Toast the spices for 1-2 minutes until fragrant.
Step 3: Add Chickpeas & Potatoes
6. Add chopped potatoes and stir to coat with spices.
7. Add the cooked or canned chickpeas, coconut milk, and vegetable broth.
8. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes, stirring occasionally.
Step 4: Final Touches
9. Check the potatoes for tenderness. If soft, remove from heat.
10. Stir in chopped scallions and cilantro.
11. Taste and adjust salt and spice levels as needed.
Serving Suggestions
Serve hot with steamed rice, roti, or fried bakes.
Garnish with extra cilantro and a squeeze of fresh lime juice.
Pair with a side of fried plantains or a fresh cucumber salad.
Notes & Tips
For Thicker Curry : Mash some of the potatoes into the sauce while cooking.
For Extra Flavor : Add a splash of lime juice before serving.
Customize Spice Level : Use less or more scotch bonnet pepper depending on your preference.
Make it Ahead :This curry tastes even better the next day as the flavors develop.
Frequently Asked Questions
Q: Can I use canned chickpeas?
A: Yes! Drain and rinse them well before adding. They will reduce cooking time by about 10-15 minutes.
Q: What type of curry powder should I use?
A: Caribbean-style curry powder (such as Chief or Betapac) is ideal. It has a unique blend of turmeric, cumin, and allspice.
Q: Can I make this oil-free?
A: Yes! Saute the onions and garlic in a bit of vegetable broth instead of oil.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 month.
Nutritional Information
Calories: 320
Protein: 10g
Carbohydrates: 45g
Fiber: 10g
Fat: 12g
Saturated Fat: 7g
Sodium: 400mg