By washingtonpost.com
Trinidad-Style Aloo and Channa
Trinidadian Chief brand curry, with its unique combination of bright and smoky spices, gives this vegan potato and chickpea stew a touch of the unexpected.
Updated at: Thu, 21 Mar 2024 20:29:49 GMT
Nutrition balance score
Great
Glycemic Index
60
Moderate
Glycemic Load
35
High
Nutrition per serving
Calories330.8 kcal (17%)
Total Fat12.9 g (18%)
Carbs47.7 g (18%)
Sugars5.1 g (6%)
Protein8.7 g (17%)
Sodium1216.6 mg (61%)
Fiber10.7 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
3 tablespoonsneutral oil
such as canola or vegetable
2 tablespoonscurry powder
preferably, may substitute Madras curry powder
4Yukon Gold potatoes
large, well scrubbed and cut into 1/2-inch dice
1 ¾ teaspoonsfine salt
divided, plus more as needed
½ teaspoonfreshly ground black pepper
1 ⅔ cupswater
divided, plus more as needed
1 x 15 ouncecan chickpeas
drained and rinsed
¼ cupscallions
chopped, white and green parts
½ cupfresh cilantro
chopped
5 clovesgarlic
large, minced or finely grated
½ teaspoonhabanero chile pepper
chopped, seeded and minced, or a few dashes of fruit-forward hot sauce, such as Yellowbird habanero hot sauce
cilantro
Fresh chopped, or scallions, for garnish, optional
Naan
or cooked brown rice, for serving
Instructions
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Notes
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Makes leftovers
Spicy
