TRINI CHANA AND ALOO
This savory, herbal Trinidadian chickpea-and-potato curry is an island adaptation of a common north Indian dish. It comes from the Trini cooking teacher Dolly Sirju, who dislikes comparisons of Trinidadian food to Indian. "India is totally different than Trinidad," she says. This dish swaps out tomatoes, ginger and whole spices for Madras curry powder and waves of cilantro-like flavor. Serve it with steamed white rice or roti flatbread.
Provided by Francis Lam
Categories dinner, curries, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium Dutch oven or heavy soup pot, add water to cover the chickpeas by 2 inches, and bring to a boil over high heat, skimming the foam, then lower to a simmer. Simmer for 45 to 60 minutes, until chickpeas are tender; drain, keeping the cooking water. (I like to use it later in the recipe; it's also a nice base for soups.)
- Meanwhile, purée the culantro and 1/3 cup water in a blender until smooth. Add a pinch of salt, the garlic and the chile. (Half a deseeded habanero will make the dish gently but noticeably hot. Adjust from there.) Blend until smooth. Stir the herb purée into the hot, drained chickpeas.
- Rinse and dry the pot. Peel the potato, and cut it into 3/4-inch chunks. In the pot, heat the oil over medium heat, add the curry powder and turmeric and stir, until very aromatic and just starting to darken. Carefully add the potatoes and cook, stirring, for 3 minutes. Add the chickpeas and cook, stirring, until you get a little sticking on the bottom of the pot, 3 to 5 minutes. Add a little water to scrape up the stuck parts, then add water to cover by 1/2 inch. (I use the chickpea cooking water, but Dolly Sirju prefers fresh water.) Add 1 1/2 teaspoons of kosher salt.
- Bring the pot to a vigorous simmer, shy of a full boil, and cook until the potatoes are tender and the chickpeas are soft, about 30 minutes. Season with salt to taste. Chop some more culantro. Serve the curry with long grain white rice or roti, and garnish with chopped culantro.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 10 grams, Carbohydrate 38 grams, Fat 12 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 275 milligrams, Sugar 5 grams, TransFat 0 grams
TRINIDAD CURRY CHANNA AND ALOO RECIPE
Trinidad curry channa and aloo is a delicious curry dish made with chickpeas, potatoes, a unique curry powder blend and Caribbean herbs.
Provided by We Trini Food
Categories Side Dish
Time 9h25m
Number Of Ingredients 12
Steps:
- Rinse channa thoroughly.
- Place in a bowl with 5 cups of water and cover. Leave to soak overnight.
- Rinse the channa again thoroughly at least three times.
- Mix the soaked peas with baking powder, green seasoning, sugar, and half of the salt.
- Set aside.
- In a large pot on medium heat, add oil and allow to heat up.
- Sauté onions until translucent.
- Add garlic and pepper. Sauté for two minutes.
- Mix in curry powder.
- Patch the curry for two minutes.
- Add ¼ cup of water and stir.
- Cook until the curry becomes a thick paste (5 minutes).
- Mix in potatoes.
- Add seasoned channa.
- Patch for ten minutes (the potatoes and chickpeas should release their own water).
- As the contents dry, add the remaining water, enough to completely cover the peas. Add more water for a thinner sauce.
- Cook until the channa is soft.
- Mash several peas to thicken the sauce.
- Taste test the peas and add the remaining salt (adjust down for lower salt intake)
- Serve hot.
CHANA AND ALOO (CHICKPEA AND POTATO CURRY)
This is a west indie dish, that will please any curry lover. Friends are always asking me for this recipe, so I will post it up here for all to enjoy! You can take this recipe and use it as a base adding in other veggies, tofu or meats. Enjoy!
Provided by Jazmina
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a medium sized pot on medium high with some oil.
- When oil is hot add in onion, bay leaf, chili, cumin & mustard seeds.
- Sauté until the onion starts to go translucent add in garlic.
- Sauté until mixture starts to brown add in sugar and curry powder. Add in more oil as needed.
- Fry until mixture becomes dark brown not burnt it doesn't take to long and add in coconut milk, stir well. (This is a great basic curry).
- Add in your potatoes and chickpeas, at this point you may need to add in some water, you want the liquid to be about one inch below the vegetable level. Stir well.
- Bring mixture to a boil, stir and turn heat down to medium low, cover and cook, stirring the curry every few minutes, until potatoes are done. It is ok if the potatoes fall apart in fact it is yummier that way. Takes 15-20 minutes.
- Add salt to taste.
- Great on it's own, with some naan bread or on some rice.
Nutrition Facts : Calories 838.4, Fat 19.6, SaturatedFat 14.1, Sodium 318, Carbohydrate 155.4, Fiber 16.2, Sugar 52.2, Protein 15.8
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