Curry channa and aloo is a beloved Trinidadian dish that has gained popularity worldwide. It is a vegetarian dish made with chickpeas, potatoes, and a blend of spices that give it its distinctive curry flavor and aroma. The dish is typically served with rice or roti, a type of flatbread commonly eaten in Trinidad and Tobago.
The origins of curry channa and aloo can be traced back to the Indian indentured laborers who were brought to Trinidad by the British in the 19th century. These laborers brought with them their culinary traditions, including the use of curry and spices in their cooking. Over time, Trinidadian cuisine has evolved to include a fusion of Indian, African, and Caribbean flavors, with curry channa and aloo being a prime example of this fusion. Today, the dish is enjoyed not only in Trinidad but also in other parts of the Caribbean and beyond.
Prep Time: 2hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Course: Side Dish
Cuisine: East Indian
Servings: 4 – 6
Ingredients
- 1/2 lb. dried channa or 1 tin of channa garbanzo bean
- 4 potatoes peeled and chopped
- 2 cloves garlic chopped
- 1 small onion chopped
- 2 pimento peppers finely chopped
- 2 tbsp. curry powder
- 1/2 tsp geera
- 1/2 tsp masala
- 1/2 tsp. salt or salt to taste
- 3-4 leaves chadon beni chopped finely
- 2 tbsp. olive oil
Instructions
- If dried channa is used, pressure cook the channa in salted water (1 tsp salt) until tender. Drain and set aside the channa and the channa water. (Note: it is also recommended to soak the channa in water first. Strain and the pressure cook the beans).
- Wash, peel and chop the potatoes. Heat oil and add onion and garlic. Add the curry and cook until almost dry. Add potato and green seasoning. Stir until coated with curry.
- Add channa and mix. Then add the pimento and chadon beni. Add the “channa” water (about 2 cups).
- Cook until potatoes are tender and mixture is thick. Season with salt, geera, masala. Add pepper to taste.
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Recipe © Simply Trini Cooking. All rights reserved
Curry Channa and Aloo (Potato)
Ingredients
- 1/2 lb. dried channa or 1 tin of channa garbanzo bean
- 4 potatoes peeled and chopped
- 2 cloves garlic chopped
- 1 small onion chopped
- 2 pimento peppers finely chopped
- 2 tbsp. curry powder
- 1/2 tsp geera
- 1/2 tsp masala
- 1/2 tsp. salt or salt to taste
- 3-4 leaves chadon beni chopped finely
- 2 tbsp. olive oil
Instructions
- If dried channa is used, pressure cook the channa in salted water (1 tsp salt) until tender. Drain and set aside the channa and the channa water. (Note: it is also recommended to soak the channa in water first. Strain and the pressure cook the beans).
- Wash, peel and chop the potatoes. Heat oil and add onion and garlic. Add the curry and cook until almost dry. Add potato and green seasoning. Stir until coated with curry.
- Add channa and mix. Then add the pimento and chadon beni. Add the “channa” water (about 2 cups).
- Cook until potatoes are tender and mixture is thick. Season with salt, geera, masala. Add pepper to taste.
