Curry Channa/Chickpeas and Potato Curry (Aloo)
Photo by Grace Cameron
JamaicanEats Issue 1, 2016
- 2 tbsps. Madras curry powder
- 2 tsps. turmeric powder
- 1 tsp. freshly toasted and ground cumin powder
- 1/4 cup water
- 3 tbsps. minced garlic
- 3 tbsps. vegetable oil
- 1 medium onion, finely diced
- 1 lb. potatoes, cut into 1-inch cubes
- 1 1/2 cups cooked channa/chickpeas
- 2 shadon bene leaves, finely diced (a herb similar to cilantro but with a more intense flavour)
- 2 blades chive, cut
- 2 cups water
- Salt to taste
- Add the first three ingredients, blend well and slowly stir in the water and set aside.
- Next, in a medium sauce pot gently heat the oil and add the garlic and onion.
- Sauté until the garlic begins to turn a light golden-brown colour.
- Add the curry paste mixture, stir and cook over medium heat for 2-3 mins.
- Add the diced potatoes, stirring to allow the potatoes to be coated in the curry -– 2-3 mins.
- Add the remaining ingredients and cook until the potatoes are cooked but firm.
Trinidad & Tobago has distinctive curry blends that have become synonymous with our twin islands, says Debra Sardinha-Metivier. “My favourite brand is our Chief Madras curry powder.”
According to their marketing team, curry is the “unofficial National dish” of the twin islands.
-By Debra Sardinha-Metivier
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