Dairy-Free Trinidadian Curry Channa and Aloo (Chickpea and Potato Curry)

Ingredients

• 2 cans Chickpeas
• about 680 g Potatoes
• 2 tbsp Coconut Oil
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 3 tbsp Curry Powder
• 1 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 can Coconut Milk
• 1/2 small Scotch Bonnet Pepper
• 1 cup Water
• 1 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 2 tablespoons of coconut oil. Once the oil is shimmering, add the 1 medium onion, chopped, the 4 cloves of garlic, minced, and the 2.54 cm of ginger, grated. Cook, stirring often, for 5-7 minutes, until the onion is softened and the mixture is fragrant.
2. 2Add the 3 tablespoons of curry powder, 1 teaspoon of turmeric powder, and 1 teaspoon of cumin powder to the pot. Stir constantly for 1 minute until the spices are fragrant. This helps to toast the spices and deepen their flavor.
3. 3Add the 2 cans of chickpeas, drained and rinsed, the about 680 g of potatoes, cut into 2.54 cm cubes, and the 1/2 small Scotch bonnet pepper, finely chopped (if using). Stir everything together well to coat the chickpeas and potatoes evenly with the spice mixture.
4. 4Pour in the 1 can of coconut milk and the 1 cup of water. Stir to combine. Increase the heat to medium-high and bring the mixture to a boil.
5. 5Once boiling, immediately reduce the heat to low. Cover the pot with a lid and let it simmer for 30-40 minutes. Stir occasionally. The curry is ready when the potatoes are fork-tender and the sauce has thickened to your desired consistency.
6. 6Stir in the 1 teaspoon of salt. Taste and add more salt if needed. Serve the Dairy-Free Trinidadian Curry Channa and Aloo hot, with rice or roti.

Substitutions

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