Name: How to make Chana Aloo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Caribbean
Ingredients: 2 tablespoons Coconut Oil; 1 large yellow Onion - diced; 2 cloves Garlic - minced; 2 tablespoons Cilantro - chopped; 3 Seasoning Peppers - minced; 2 tablespoons Curry Powder; 1 tablespoon Amchar or Garam (hot) Masala powder; 2 cans of 15 ounces Chickpeas - drained and rinsed; 2 large Potatoes - cut into bite-sized pieces; Water for Cooking; Salt & Black Pepper to taste; 1-2 Scotch Bonnet Peppers

Chana and Aloo or Chickpeas and Potato as it’s known in Trinidad are a favorite for most people when it comes to curried vegetables. The chickpeas and potatoes are cooked until tender in a rich sauce of fresh seasonings and curry spices. It’s mouth-watering just thinking about the savory morsels of chana and Aloo with your favorite roti or steamed rice. This recipe is super easy to make and very satisfying for the curry lover in us all.

#Brunch #Lacto Vegetarian #Ovo Vegetarian #Pescetarian #Vegan #Vegetarian #Comfort Food #Healthy Dinners #Healthy Lunches #Beans #Vegetables #One Pot #Skillet #Trinidad #Caribbean Vegetarian

Chef's Knife

Cutting Board

Fine Mesh Strainer

Large Heavy Bottom Pot

Serving Bowl

Wooden Spoon

Author: Rachael Ottier Hart

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Time & Serves

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Serves

Ingredients

2 tablespoons Coconut Oil
1 large yellow Onion - diced
2 cloves Garlic - minced
2 tablespoons Cilantro - chopped
3 Seasoning Peppers - minced
2 tablespoons Curry Powder
1 tablespoon Amchar or Garam (hot) Masala powder
2 cans of 15 ounces Chickpeas - drained and rinsed
2 large Potatoes - cut into bite-sized pieces
Water for Cooking
Salt & Black Pepper to taste

Optional Ingredient

1-2 Scotch Bonnet Peppers

Instructions

Using a heavy bottom pot or large deep skillet add the oil and bring to medium heat.

Once the oil is hot, add the onion, garlic, cilantro, and seasoning peppers sautéing them for 3-5 minutes.

Mix in the curry and masala powders, add a little water to make a slurry and cook for 3-5 minutes.

Stir the chickpeas and potatoes, using a wooden spoon, into the mixture, coat everything in the sauce, and then add enough water to submerge everything fully. Bring to a boil and cook uncovered for 10-15 minutes or until the chickpeas and potatoes are fork-tender.

When the chickpeas and potatoes are ready, and the sauce is to your liking, remove from the heat and serve; however, if the sauce is too watery, allow it to cook down until it’s reached your preferred thickness.

Season with salt & black pepper to taste. Serve warm with your favorite roti or steamed rice.

Optional Ingredient

Add the pepper in step 2 or poach the pepper whole in the cooking liquid in step 4. Remember not to let the whole pepper pop in the sauce if you decide to poach them because it will make the dish hot.

Nutrition Disclosure