TasteToronto | Curried Channa and Aloo

We use cookies to ensure that we give you the best experience on our website.

View our Privacy Policy

Curried Channa and Aloo

Easy

Curried Channa and Aloo

Nadia Boachie

Nadia Boachie

Instagram
Curried Channa and Aloo

Method

Curried Channa and Aloo 11 Steps

  • Step 1

    Soak dried chickpeas overnight in about 4 cups of water.

  • Step 2

    The next day, in a medium Dutch oven or a heavy-bottomed pot, add water to cover the chickpeas by 2 inches. Bring to a boil over high heat, skim foam if necessary. Lower to a simmer and cook for 45 minutes to 60 minutes until tender. Add more water if water evaporates too quickly. Drain and set aside.

  • Step 3

    Peel the potatoes, and cut into 3/4"-inch chunks (medium-sized chunks). Submerge in water so potatoes do not turn brown. You want the pieces not too small because the potatoes will break down when added to curry. Set aside.

  • Step 4

    In a medium-sized heavy-bottomed pot, add vegetable oil, minced garlic, sliced onion and chopped jalapeño.

  • Step 5

    Sauté until onions soften and the mixture is aromatic and begins to brown.

  • Step 6

    Add all of the spices: all spice, cumin, curry powder, cayenne, turmeric, fenugreek, thyme and a pinch of salt. Stir.

  • Step 7

    Toast the spices until aromatic and just starting to darken (about 2 minutes) then add 1/3 cup of water.

  • Step 8

    Carefully add the potatoes and cook, stirring, for 3 minutes. Pour about 2 cups of water or stock into the pot or until potatoes are slightly submerged. Cook on medium heat for 4 minutes. Add your cooked chickpeas and 1 more cup of water or stock.

  • Step 9

    If adding habanero, I take my habanero, place in blender with a bit of water, blitz and then add it into the curry just before the mixture starts to simmer.

  • Step 10

    Bring the mixture to a simmer, just shy of a boil. Cook until potatoes are tender and chickpeas are soft. This will take about 25 minutes. Add your green onion and a tablespoon of cilantro and simmer for another 3-5 minutes, until fresh greens are wilted and incorporated into curry.

  • Step 11

    Season with salt to taste. Serve the curry with white rice or roti, and garnish with more chopped cilantro.

Tags:

Toronto Recipes

Curried Channa and Aloo

Easy

Curried Channa and Aloo

Nadia Boachie

Nadia Boachie

Instagram
Curried Channa and Aloo

Yields:

Serves 4

Prep Time:

0 hours 30 mins

Inactive Time:

12 hours 0 mins

Cook Time:

2 hours 0 mins

0.0

Rate This Recipe

Main Dishes

Ingredients

Curried Channa and Aloo

  • 1 heaping cup of dried chickpeas

  • 2 russet potatoes

  • 3-4 garlic cloves, minced

  • 1/2 onion, sliced

  • 4 tablespoons jalapeño, finely chopped (about 2 peppers, you can substitute with pimento pepper)

  • 1/4 cup vegetable oil

  • 1 teaspoon cumin

  • 1/2 teaspoon all spice

  • 1 teaspoon dried thyme

  • 1 teaspoon turmeric

  • 1 teaspoon cayenne

  • 1 tablespoon fenugreek

  • 1 1/2 tablespoons curry powder

  • Salt, to taste

  • 3-5 cups of vegetable stock, chicken stock or water (more or less may be required)

  • 1 habanero/scotch bonnet or to taste

  • 1/4 cup green onions, sliced

  • 1 tablespoon of cilantro or (culantro), plus 1 tablespoon of cilantro (or culantro) for garnish

Send list of ingredients to myself

Method

Curried Channa and Aloo 11 Steps

  • Step 1

    Soak dried chickpeas overnight in about 4 cups of water.

  • Step 2

    The next day, in a medium Dutch oven or a heavy-bottomed pot, add water to cover the chickpeas by 2 inches. Bring to a boil over high heat, skim foam if necessary. Lower to a simmer and cook for 45 minutes to 60 minutes until tender. Add more water if water evaporates too quickly. Drain and set aside.

  • Step 3

    Peel the potatoes, and cut into 3/4"-inch chunks (medium-sized chunks). Submerge in water so potatoes do not turn brown. You want the pieces not too small because the potatoes will break down when added to curry. Set aside.

  • Step 4

    In a medium-sized heavy-bottomed pot, add vegetable oil, minced garlic, sliced onion and chopped jalapeño.

  • Step 5

    Sauté until onions soften and the mixture is aromatic and begins to brown.

  • Step 6

    Add all of the spices: all spice, cumin, curry powder, cayenne, turmeric, fenugreek, thyme and a pinch of salt. Stir.

  • Step 7

    Toast the spices until aromatic and just starting to darken (about 2 minutes) then add 1/3 cup of water.

  • Step 8

    Carefully add the potatoes and cook, stirring, for 3 minutes. Pour about 2 cups of water or stock into the pot or until potatoes are slightly submerged. Cook on medium heat for 4 minutes. Add your cooked chickpeas and 1 more cup of water or stock.

  • Step 9

    If adding habanero, I take my habanero, place in blender with a bit of water, blitz and then add it into the curry just before the mixture starts to simmer.

  • Step 10

    Bring the mixture to a simmer, just shy of a boil. Cook until potatoes are tender and chickpeas are soft. This will take about 25 minutes. Add your green onion and a tablespoon of cilantro and simmer for another 3-5 minutes, until fresh greens are wilted and incorporated into curry.

  • Step 11

    Season with salt to taste. Serve the curry with white rice or roti, and garnish with more chopped cilantro.

Tags:

Toronto Recipes

Curried Channa and Aloo