Trinidad Channa and Aloo

Ingredients

• Canned Chickpeas

  1 can (400 g)

  $0.90

• Potatoes

  2 medium (400 g)

  $0.52

• Onions

  1 medium

  $0.22

• Garlic

  3 cloves

  $0.08

• Curry powder

  1 1/2 tbsp

  $0.33

• Cumin

  1/2 tsp

  $0.04

• Vegetable oil

  2 tbsp

  $0.09

• Spring onions

  1 stalk

  $0.07

• Salt

  1 tsp

  $0.01

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Peel the potatoes and cut them into 2 cm bite-sized cubes; drain and rinse the canned chickpeas.

2. 2

   In a small bowl, mix the curry powder, ground cumin, and minced garlic with 3 tablespoons of water to form a wet curry paste.

3. 3

   Heat vegetable oil in a pot over medium heat, add the curry paste, and fry for 2 to 3 minutes until thick and aromatic.

4. 4

   Add the diced potatoes and drained chickpeas, stirring thoroughly to coat every piece in the curry mixture.

5. 5

   Pour in 350 ml of water, add chopped onion, sliced spring onion, and salt, then bring to a boil.

6. 6

   Cover, reduce heat to medium-low, and simmer for 20 minutes until the potatoes are completely tender.

7. 7

   Crush a few potato cubes against the side of the pot with a wooden spoon to thicken the curry gravy before serving.