Trinidad-Style Aloo and Channa

Name: Trinidad-Style Aloo and Channa
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American, Latin American, Caribbean
Ingredients: 3 tablespoons neutral oil, such as canola or vegetable; 2 tablespoons curry powder, preferably Chief brand (see headnote); may substitute Madras curry powder; 4 to 5 (about 2 pounds) large Yukon Gold potatoes, well scrubbed and cut into 1/2-inch dice; 1 3/4 teaspoons fine salt, divided, plus more as needed; 1/2 teaspoon freshly ground black pepper; 1 2/3 cups water, divided, plus more as needed; One (15-ounce) can chickpeas, drained and rinsed; 1/4 cup chopped scallions, white and green parts; 1/2 cup chopped fresh cilantro; 5 large cloves garlic, minced or finely grated; 1/2 teaspoon chopped habanero chile pepper (about 1/2 chile), seeded and minced, or a few dashes of fruit-forward hot sauce, such as Yellowbird habanero hot sauce; Fresh chopped cilantro or scallions, for garnish (optional)

5 steps

Prep:30minCook:15min

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: Mon, 13 May 2024 00:20:24 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories220.4 kcal (11%)

Total Fat8.6 g (12%)

Carbs31.8 g (12%)

Sugars3.4 g (4%)

Protein5.8 g (12%)

Sodium811 mg (41%)

Fiber7.1 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 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

Instructions

Step 1

In a large, heavy pot over medium heat, add the oil and curry powder. Allow the curry powder to bloom, constantly stirring, about 30 seconds.

Step 2

Add the potatoes and stir to coat them with the curry-oil mixture. Add 1 teaspoon of the salt, the black pepper and 1 cup of the water. Reduce the heat to medium-low, cover and simmer until the potatoes are tender, about 25 minutes.

Step 3

Using a wooden spoon, mash some of the potatoes against the side of the pot and stir to thicken the cooking liquid. Add the chickpeas and the remaining water and stir to combine. Stir in the scallions, cilantro, garlic and habanero, if using, and simmer until the chickpeas are warmed through and everything is coated in the golden sauce, 5 to 7 minutes.

Step 4

If the stew is too thick or sticking to the bottom of the pot, add 1/3 cup water. Stir in the remaining salt and a dash of hot sauce. Taste and adjust salt and hot sauce, as needed.

Step 5

Ladle the stew into bowls, garnish with the cilantro or scallion, if using, and serve hot, with naan or brown rice.