Aloo and Channa Curry with rice

Aloo and Channa Curry is a hearty and flavorful dish that is a staple in many Caribbean and Indian households. This simple yet satisfying curry combines tender potatoes (aloo) and protein-packed chickpeas (channa) in a rich, aromatic sauce infused with traditional spices. Whether served with rice, roti, or as a filling for a wrap, this dish is packed with bold flavors and comforting warmth.

What to Eat with Aloo and Channa Curry

This dish pairs beautifully with a variety of sides, making it a versatile addition to your meal rotation. Some great accompaniments include:

  • Guyanese Paratha Roti: The perfect way to scoop up the rich, flavorful curry.
  • Rice: Serve over white or basmati rice for a comforting, hearty meal.
  • Dhal: Pair with a warm bowl of cooked split peas for extra protein and flavor.
  • Dhal Puri: Another great roti to eat it with.

Tips and Tricks for the Perfect Aloo and Channa Curry

  • Make a paste and fry the spices: Frying the curry powder in oil before adding other ingredients enhances the flavor.
  • Use Green Seasoning: This combination of herbs seasons the dish perfectly.
  • Adjust the Thickness: If the sauce is too thick, add a bit more water while simmering. If it’s too thin, let it cook uncovered for a few extra minutes.
  • Make It Spicy: Add chopped wiri wiri if you like a kick of heat.
  • Soak Dried Chickpeas: For a richer flavor, use dried chickpeas soaked overnight instead of canned.
Channa and aloo in a curry sauce

How to make it vegan

To make this curry vegan, simply substitute the chicken bouillon cube with a vegetable bouillon cube or vegetable broth. The rest of the ingredients are already plant-based, making this dish an excellent option for vegan and vegetarian diets.

Golden chickpea and potato curry simmered in a rich, aromatic Caribbean-spiced sauce,

Similar Recipes

Looking for more delicious Caribbean flavors? Try these similar dishes:

Channa and aloo in a curry sauce

Get the Recipe Aloo and Channa Curry

Servings: 4
Aloo and Channa curry combines tender potatoes (aloo) and chickpeas (channa) in a rich, aromatic sauce infused with traditional spices

Ingredients
 

  • 2 tbsp vegetable oil

Curry Paste

  • 2 tbsp curry powder
  • 1 tsp curry powder
  • 3/4 tsp cumin (geera)
  • 2 tsp green seasoning
  • 2-3 tbsp water (for curry paste)

Other ingredients

  • 1/2 onion, thinly sliced
  • 1-15oz can chickpeas, drained and rinsed
  • 2 medium potatoes, peeled and diced
  • 2 scallions, chopped
  • 1 tbsp chicken bouillon
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper

Instructions
 

  • Heat the vegetable oil in a large pan over medium heat.
  • In a small bowl, combine the curry powder, garam masala, cumin, green seasoning, and water to form a smooth paste.
  • Stir the curry paste into the pan and cook for about 5-7 minutes, stirring frequently to release the spices' aroma.
  • Add onions and sautee, the diced potatoes and chickpeas, mixing well to coat them in the spice mixture.
  • Pour in enough water to submerge the ingredients, then stir in the chicken bouillon, salt, and black pepper
  • Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes, stirring occasionally, until the potatoes are soft and the sauce has thickened.
  • Sprinkle with chopped parsley and scallions for a fresh finish.

Video

Cuisine: Caribbean, Guyanese, Indian
Course: Side Dish
Author: Jehan Powell