Curry Channa and Aloo – light, healthy, vegan and comforting meal, that comes together in about 30 minutes. So satisfying! You won’t miss the meat.
Happy Monday Guys! How was your 4th of July, did you do anything fun, watch the fireworks?
I did not do the usual, decided to switch things up a bit. No barbecue for us- we ended up eating out and watching the fireworks from one of my favorite places to hang since I had out of town guests.
It offers a GREAT view of Los Angeles, and I so wanted to appreciate this great city during this weekend since I don’t get to do it often. Watching the fireworks from there was spectacular and memorable. So is this Curry Chickpea meal.
A tasty meal that will rival any chicken dish including this Trinidad roti chicken here. Throw in the scotch bonnet pepper without chopping if you want the flavor not the heat, unless you are heat seeker then you can chop the heck out of it and throw it in.
Do you know chickpeas are a great source of source of protein for vegetarians and vegans; and also make for low calorie meals. Don’t just go crazy with oil — it sure adds some calories.
I know it is not curry season, yes, there is one – so have been told. Why wait? Trust me, you don’t want to wait for the fall or winter to make this. You are going to be miss out! It’s quick and easy anyways. You don’t have to slave away in the kitchen. I used canned chickpeas for ease of preparation.
I’m not a vegan or vegetarian but could eat this all the time without missing the meat. Chana is most often served with paratha, roti or some sort of rice dish. If you want to truly make this memorable make it with this chapati here. Or this paratha here.
Watch How To Make It
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Enjoy!
Curry Channa and Aloo
Ingredients
- ¼-½ cup canola oil
- 2-3 tablespoons curry powder
- 1 large onion, diced
- 2 teaspoons garlic, minced
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1½ teaspoon smoked paprika
- 2 teaspoons fresh or dried thyme
- 1 teaspoon cumin
- 1 teaspoon white pepper
- ½-1 teaspoon cayenne, optional
- 1-2 cups potatoes, cubed
- 2 15-ounce cans chickpeas, drained
- 1 scotch bonnet or habanero pepper
- 2 green onions, chopped
- 2 cups broth or water, or more
- ½ tablespoon bouillon chicken powder, optional (replace with vegetable bouillon for vegetarian)
- 2 tablespoons parsley, chopped (or more)
- Salt to taste
Instructions
- Heat a large saucepan with oil, and add curry powder, onions, garlic, allspice, nutmeg, smoked paprika, thyme, cumin, white pepper, and cayenne (if using). Stir occasionally for 2-3 minutes until the onions are translucent.
- Then add potatoes, stir and sauté for 2-3 more minutes. Add stock or water if necessary to prevent it from burning.
- Next, add chickpeas, scotch bonnet pepper, green onion, and broth. Bring to a boil and let it simmer until the sauce thickens; it might take about 18 minutes. Throw in some parsley, and adjust for salt, pepper, and stew consistency. Serve warm.
Tips & Notes:
Nutrition Information:
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Gina says
The food isn’t even done cooking but I just tasted it…AMAZING!! The flavors are so perfectly balanced and full, with perfect amount of spice. I didn’t have regular potatoes so I’m using some frozen sweet potato and carrot mix I had from Aldi. Pairing it with some frozen paratha from the store. I haven’t been this excited about a work meal prep in years! So good, thank you for this recipe.
Imma says
Hi Gina,
Thank you so much, yeah it is very quick and easy to make and has a great taste too 🙂
Steffi says
Hello! 🙂
I stumbled on your recipe. When do you add the cayenne if you’re using it? And i assume the white pepper goes in with the rest of the spices in step 1?
Imma says
Hi there. Yes, you add all the spices together. Thanks for catching that, I’ll fix the recipe.
Steffi says
Thank you!
My curry turned out really powdery like you could feel the ground spices, like they didn’t dissolve? What could I have done wrong to cause this and how would I be able to fix it?
Imma says
I’m sorry that happened. It could have been a variety of reasons. First, it could be the curry powder. I love making my own so I know exactly what’s in it, no unpleasant ingredients added without knowing. Second, the spices may have needed a little more time toasting in the fat to soften up and release their aroma. Third, the stew may have needed a bit more time simmering. I usually cook this stew 18-20 minutes, but I’m at sea level. If you’re at a higher altitude, different climate, stove with a lower temperature, etc., you may need to lengthen the cooking time to compensate. Hope that helps.❤️
Steffi says
Thank you so much! Maybe i did rush it a bit at the beginning. And i’m working with a North American apartment stove, and a reliable, simmer is not its strong suit. 😛
Imma says
Hmm, I guess so. I am glad you try it and share your feedback, Thank you.
Mark Butcher says
Just made a triple size batch of this using sweet potatoes and dried chick peas soaked overnight and boiled for 30 mins. before adding to the curry, personally I prefer the firmer texture to tinned. There’s a few spices in there which I don’t usually use in a curry, but they all worked so well together. Will definitely be making again once I’ve got through this lot … Yum Yum!
Immaculate Bites says
Yum! Thanks for sharing, Mark!
Steffi says
I also prefer dried chickpeas, how much did you use?
Imma says
As a rule of thumb, I replace the two 15-ounce cans of chickpeas with 1¼ cups of dried.
Steffi says
Thank you, thank you! 🙂
Imma says
My Pleasure dear, Much Love!
Kae says
I made this curry today and I’ve got to say WOW! As a West Indian, I am not new to making curry. I make it very well. However, I’ve never made it with some of the spices your recipe called for (i.e white pepper, smoked paprika, cayenne), so I was a little hesitant at first, but you received so many positive reviews staying how delicious it is, I decided to give it a try and I am so glad that I did. The addition of those spices really make a difference in the flavor profile. Now I did tweak it slightly. For example, I did not use scotch bonnet pepper (since I added cayenne pepper) and I used approximately two tablespoons of avocado oil instead of the 1/4-1/2 cup of canola oil (I never sautee onions & garlic with that much oil, as I find it to be too much). I also sprinkled in some Lawry’s Garlic Pepper (which I find to be a super tasty spice blend). Thank you for sharing this incredibly delicious recipe for curry. Moving forward, this is how I will cook it.
ImmaculateBites says
Hello Kae. This really warmed my heart. I am truly honored. Thank you for taking the time to share! 🙂
Kaka says
Why did I think I could use fresh/raw chickpeas with this recipe? As you can imagine my chick peas were as hard as a rock despite over night soaking. I had to move them all into my crock pot to get them all soft and edible, this took over 8 hours. Next time, I’ll be sure to stick with the recipe ( canned chick peas!) or cook my raw chickpeas before use. Don’t make my mistake.
At the end, the recipe still came out bomb!
Steffi says
I’m so glad i read your comment – i’m new to incorporating chick peas in my cooking, i’d have done the same as you! Saved me (and dinner tomorrow :P)! Thank you! 🙂
Imma says
Amazing to hear that, I have a lot more chickpea recipes on the blog. Try those to become a perfect chef to cook chickpeas 🙂
Jess says
Do I have to add scotch bonnet? My kids can’t handle the spice much
imma africanbites says
Hi. You may leave it out or throw it in without chopping. This is if you want the flavor but not the heat. Hope this helps.