Trinidadian Chana Aloo (Chickpea and Potato Curry)

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    Alright be honest…have you ever met someone who’s said that beef wellington is their ultimate comfort food? If yes, you may need to consider your relationship with that person (lol). I always find that the best comfort dishes are the EASIEST to make, like this chickpea and potato curry (chana aloo). This recipe is from my boyfriend’s family, steeped in their Trinidadian culture and experience. I invite you to try this out!

    Serves 3-4

    Cooking time: 20 mins


    • 1 can of chickpeas

    • 1 potato (recommend yukon gold or yellow potato)

    • 2 tbsps madras curry

    • 1 tbsp Chief goat curry

    • 1 tbsp Turmeric powder

    • 3 cloves of garlic

    • 1 handful of cilantro

    • 2-3 leaves of culantro (if you don’t have, can omit)

    • 1/4 white onion, thinly sliced

    • ~1.5 cups of water


    • Wash and drain the chickpeas then peel and thinly slice the potato

    • Chop up the garlic, cilantro, and culantro then add to the chickpeas so they’re well coated

    • To a pan, add 2-3 tbsps of oil. Once it’s hot, then add in the onion, curries, turmeric, and 1/4 cup of water to bloom the spices

    • Next add in the potatoes and toss, then add in the chickpeas with the herbs and garlic

    • Toss well then add enough water so that it just covers everything

    • Cover and cook on medium for about 10 mins or until the potatoes are soft enough to be mushed by the back of a spoon

    • If you prefer a thicker curry, then remove the cover and let it cook for longer so the water reduces

    • Serve with rice and enjoy!