Curried Channa and Aloo
Curried chickpeas and potatoes.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Make the curry paste: In a small bowl, mix the curry powder with 1/4 cup of water to form a thick paste.
- 2
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).
- 3
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.
- 4
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.
- 5
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.
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