📝 About This Recipe
A cornerstone of Trinidadian street food and home cooking, this Curried Channa and Alu is a masterclass in spice layering and texture. Earthy chickpeas (channa) and tender, buttery potatoes (alu) are simmered in a vibrant infusion of Caribbean curry powder, fresh shado beni, and aromatic aromatics. It is a soul-warming, vegan-friendly dish that captures the melting pot of flavors found in the twin-island republic.
🥗 Ingredients
The Aromatics (Green Seasoning Base)
- 1 medium Onion (finely diced)
- 6 cloves Garlic (minced to a paste)
- 6-8 leaves Shado Beni (Culantro) (finely chopped; substitute with cilantro if unavailable)
- 3 stalks Scallions (sliced thinly)
- 1/2 Scotch Bonnet Pepper (deseeded for less heat, kept whole for aroma)
The Curry Foundation
- 3 tablespoons Caribbean Curry Powder (Chief or Lalah’s brands are authentic choices)
- 1 teaspoon Cumin (Geera) (ground or toasted)
- 1/2 teaspoon Turmeric (Saffron) (for extra golden color)
- 3 tablespoons Vegetable Oil (neutral flavor)
- 1/4 cup Water (to make the curry paste)
The Main Body
- 2 cans (15oz) Chickpeas (Channa) (drained and rinsed; or 1.5 cups dried/soaked)
- 2 large Potatoes (Alu) (peeled and cut into 1-inch cubes)
- 3 cups Vegetable Broth or Water (enough to cover the ingredients)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Prepare the curry paste by mixing the curry powder, cumin, and turmeric with 1/4 cup of water in a small bowl until it forms a smooth, thick slurry.
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2
Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until shimmering.
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3
Add the diced onions and sauté for 3-4 minutes until they become translucent and slightly golden.
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4
Stir in the curry paste. This is 'cooking the curry'—stir constantly for 2-3 minutes until the water evaporates and the curry smells toasted and darkens slightly.
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5
Add the minced garlic, scallions, and half of the shado beni. Sauté for another minute until the fragrance fills the kitchen.
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6
Add the cubed potatoes (alu) to the pot, stirring well to ensure every piece is stained golden by the curry base.
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7
Toss in the rinsed chickpeas (channa) and stir to combine with the potatoes and spices.
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8
Pour in the vegetable broth or water until the chickpeas and potatoes are submerged by about an inch. Season with salt and black pepper.
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9
Add the Scotch Bonnet pepper. If you want a mild flavor, leave it whole; if you want heat, burst it against the side of the pot later.
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10
Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and simmer for 25-30 minutes.
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11
Check the potatoes; they should be fork-tender. Use the back of your spoon to crush a few pieces of potato and a few chickpeas against the side of the pot to thicken the sauce.
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12
Simmer uncovered for another 5-10 minutes until the sauce reaches a rich, gravy-like consistency.
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13
Stir in the remaining shado beni and remove from heat. Taste and adjust salt if necessary.
💡 Chef's Tips
Don't rush the 'cooking' of the curry paste in oil; this removes the raw spice taste and develops depth. If you can't find Shado Beni, use fresh Cilantro with a tiny squeeze of lime juice to mimic the pungency. For the best texture, use Yukon Gold potatoes as they hold their shape but create a creamy sauce when crushed. If using dried channa, ensure they are soaked overnight and boiled until tender before starting this recipe. Always leave the Scotch Bonnet whole if cooking for a crowd, and warn guests not to bite into it!
🍽️ Serving Suggestions
Serve inside a warm, buttery Dhalpuri Roti or Buss-up-Shut (Paratha). Pair with white jasmine rice and a side of sweet mango chutney. Serve as a side dish for Curried Chicken or Goat for a full Caribbean feast. Top with a fresh cucumber salad or 'chow' to provide a cooling contrast to the spices. Enjoy with a cold glass of Mauby or Sorrel drink.