Channa and Aloo Curry

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.

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.

Similar Recipes
Looking for more delicious Caribbean flavors? Try these similar dishes:
- Fried Pumpkin: A comforting vegetarian dish that’s great with roti or rice.
- Vegetable Curry: A rich and flavorful curry packed with bold spices.
- Pumpkin and Shrimp: A unique twist on Caribbean curry with sweet pumpkin and juicy shrimp.
- Baigan Choka (Roasted Eggplant): A smoky, savory eggplant dish perfect with roti.

Get the Recipe Aloo and Channa Curry
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.