Curry Craze Part Duex – Channa and Aloo (Potato) Curry

Yes I know, I am still making curry dishes but that’s just because they are so delicious. Here is a simple vegetarian dish made with channa (aka chick peas or garbonzo beans), potatoes and peas. This recipe was inspired by a good friend of mine Smriti, who hails from Nepal. She served it as a pre-dinner snack with pita bread. It reminded me of the fry channa we make in Guyana 

with a few added ingredients.

Ingredients

1 can channa/garbonzo beans

2 large potatoes, cubed

2 cloves garlic, minced

2 medium tomatoes, chopped

½ medium onion, chopped

½ cup frozen peas

½ tsp grated fresh ginger

2½ tsp curry powder

½ tsp salt

Hot pepper or chilli powder to taste (I use about ¼ teaspoon when I don’t have fresh pepper on hand)

1 tbls oil

1 cup vegetable stock or water

Directions

Heat oil in a large pot on medium

Add onions and sauté until translucent

Add garlic and sauté for 2 minutes

Add ginger sauté for 1 minute

Add curry powder, chilli powder and salt, stir and sauté for 2 more minutes

Add tomatoes and cook for 3 – 5 minutes until wilted

Add potatoes and coat with tomato and curry mixture

Add channa and stir

Add water or stock, lower heat, cover and cook for 20 - 25 minutes until potatoes are soft. If needed, add a little extra water as necessary.

Add peas about 5 minutes before you turn the stove off and allow to heat through.

Serve with rice, roti, pita or any flat bread of your choice.

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