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.


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


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.

Thanks for stopping by J! Before you’re on to the next one leave a comment below and connect with me on Twitter and Facebook. One Love – SapBrown.

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