Trinidad Curry Channa and Aloo

Ingredients

• 2 cans chickpeas, drained
• 3 potatoes, cubed
• 1 onion, chopped
• 4 garlic cloves
• 2 tbsp Caribbean curry powder
• 1 tsp cumin
• 1/2 tsp turmeric
• 1 tsp thyme
• 3 tbsp oil
• 500ml stock
• Salt
• Coriander

Instructions

1. Soften the onion in oil, add the garlic and dry spices; cook 30 seconds.
2. Add a splash of water and let it bubble to a thick paste.
3. Add the chickpeas, potatoes, thyme and stock.
4. Simmer covered for 25 minutes until the potatoes are tender.
5. Mash a few chickpeas to thicken; season and finish with coriander.

Serving suggestions

• Lovely with roti or rice.

Storage & reheating

Keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions