Curried Channa and Aloo

Cook the curry (chunking): Heat 2 tbsp oil in a pot over medium heat. Sauté chopped onion and garlic until soft. Add the curry paste and cook for 3-5 minutes until the water evaporates and the oil separates (this removes the raw spice taste).

Coat the ingredients: Add the green seasoning, cubed potatoes, and drained chickpeas to the pot. Stir continuously for 2 minutes so everything is coated in the toasted curry.

Simmer: Pour in 3 cups of hot water, add the scotch bonnet pepper slice, and season with salt. Bring to a boil, then reduce to a simmer.

Thicken: Cover and cook for 25-30 minutes until the potatoes are fork-tender. Mash a few pieces of potato against the side of the pot to naturally thicken the sauce before serving.