📝 About This Recipe
Transport your senses to the vibrant streets of Port of Spain with this authentic Caribbean Channa (chickpea) curry. This soul-warming dish features tender chickpeas and creamy potatoes simmered in a fragrant 'burnt' curry base infused with Shado Beni, garlic, and scotch bonnet pepper. It is a masterclass in balancing heat, earthiness, and herbal freshness, representing the beautiful fusion of Indian and Caribbean culinary traditions.
🥗 Ingredients
The Aromatics (Green Seasoning Base)
- 1 medium Yellow Onion (finely diced)
- 6 cloves Garlic (minced into a paste)
- 1 inch Fresh Ginger (grated)
- 1/4 cup Shado Beni (or Cilantro) (finely chopped; also known as Culantro)
- 3 pieces Scallions (thinly sliced)
- 1/2 Scotch Bonnet Pepper (seeded and minced for heat, or kept whole for aroma)
The Curry Pot
- 2 cans (15 oz each) Chickpeas (Channa) (rinsed and drained)
- 2 medium Yukon Gold Potatoes (peeled and cut into 1/2-inch cubes)
- 3 tablespoons Caribbean Curry Powder (preferably a duck/goat curry blend for depth)
- 1 teaspoon Ground Cumin (Geera) (toasted)
- 1/2 teaspoon Turmeric Powder
- 3 tablespoons Vegetable Oil (neutral oil like canola or sunflower)
- 3 cups Vegetable Broth or Water (plus more if needed)
- 4 sprigs Fresh Thyme (leaves stripped)
- 1 to taste Sea Salt and Black Pepper
👨🍳 Instructions
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1
In a small bowl, create a curry paste by mixing the curry powder, turmeric, and ground cumin with 3 tablespoons of water. Stir until smooth; this prevents the spices from scorching in the hot oil.
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2
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
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3
Add the diced onions to the pot and sauté for 4-5 minutes until translucent and slightly golden around the edges.
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4
Stir in the garlic, ginger, scallions, and half of the Shado Beni. Cook for 2 minutes until the aromatics are fragrant and soft.
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5
Clear a space in the center of the pot and add your curry spice paste. Stir constantly for 3 minutes. This 'toasts' the curry, a process known as 'frying the curry,' which deepens the flavor significantly.
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6
Add the cubed potatoes to the pot, tossing them thoroughly to coat every piece in the dark, fragrant curry base.
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7
Add the rinsed chickpeas and the fresh thyme sprigs. Stir well to combine all ingredients with the spice mixture.
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8
Pour in the vegetable broth (or water) until the chickpeas and potatoes are submerged by about an inch. Add the scotch bonnet pepper at this stage.
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9
Bring the liquid to a rolling boil, then immediately reduce the heat to medium-low. Cover the pot with a tight-fitting lid.
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10
Simmer for 25-30 minutes. Check halfway through; if the liquid is reducing too quickly, add another half cup of water.
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11
Once the potatoes are fork-tender, use the back of your wooden spoon to crush a few potato cubes and a handful of chickpeas against the side of the pot. This releases starches that naturally thicken the sauce into a rich gravy.
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12
Remove the lid and simmer for an additional 5 minutes to achieve your desired consistency. Taste and season generously with salt and black pepper.
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13
Stir in the remaining fresh Shado Beni (or cilantro) just before turning off the heat to preserve its bright, herbaceous notes.
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14
Remove the whole scotch bonnet pepper (if used) before serving. Let the curry sit for 5 minutes to allow the flavors to settle.
💡 Chef's Tips
For the most authentic flavor, look for 'Chief' or 'Lalah’s' brand Caribbean curry powders. If you cannot find Shado Beni (Culantro), use fresh cilantro with a squeeze of lime juice to mimic the pungency. Don't rush the 'frying' of the curry paste; that dark, toasted aroma is the secret to a professional-grade Caribbean sauce. If using dried chickpeas, soak them overnight and pressure cook for 20 minutes before starting this recipe. Adjust the heat by leaving the Scotch Bonnet whole for flavor, or chopping it finely for intense Caribbean fire.
🍽️ Serving Suggestions
Serve steaming hot alongside buttery 'Buss-up-Shut' (Paratha) Roti for dipping. Pair with fluffy white jasmine rice or traditional Caribbean Rice and Peas. Add a side of sweet fried plantains to balance the savory spice of the curry. Top with a spoonful of spicy mango amchar or cucumber chutney for extra zing. Enjoy with a cold glass of sorrel juice or a crisp Caribbean lager.