Also known as Chana Aloo, this curry from Trinidad is very similar to vegetarian, tomato-based curries from India. The diverse spices truly give this curry an island flavor that you want to keep coming back for after every bite.
- Prep Time:10m
- Cook Time:20m
- Total Time:30m
- Serves: 4 people
- Category: Soups & Stews, Entrees, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Flavor Base
- 3 tbsp. olive oil
- 1 large brown onion, diced
- 2 large garlic cloves, minced
- 2 tbsp. curry powder
- 1 tsp. allspice powder
- 1 tsp. nutmeg powder
- 1 1/2 tsp. paprika
- 2 tsp. dried thyme leaves
- 1 tsp. cumin powder
- 3/4 tsp. cayenne pepper
- 1/2 tsp. black pepper
For the Curry
- 1 1/2 c potatoes, cut into 1/2" cubes
- 28 oz organic canned chickpeas, drained
- 14 oz organic canned diced tomatoes
- 2 c organic vegetable stock
- 2 scallion stems, sliced (green & white parts)
- 2 tbsp. fresh parsley, finely chopped (plus more for garnish)
- Sea salt to taste
Instructions
- Warm the oil in a large pot over medium-high heat. Add all of the flavor base ingredients into the pot and cook for three minutes.
- Once the onions are translucent, add the potatoes and cook for an additional two minutes. If the spices are getting stuck to the pot, add a splash of water to prevent sticking.
- Add the chickpeas, diced tomatoes, and vegetable stock and bring to a boil. Turn the heat down low once it is boiling and simmer for 15 minutes, or until the potatoes are fork tender.
- Season with a little sea salt and add the scallions and parsley just before serving.
