Caribbean Channa and Potato Curry

This quick and easy chickpeas potato curry is a real household favourite. A comforting recipe that is served with rotis, fried dumplings or white rice. It’s also a great vegan alternative to meat curries. This curry is uniquely flavoured with the Jamaican scotch bonnet pepper giving it a Caribbean twist.

Ingredients

1 (400g) tin chickpeas

400g new potatoes halved or 2 potatoes cubed

2 tbsp oil

2 tbsp curry powder

2 tbsp water for curry paste

salt to taste

1/2 medium onion

1/2 a scotch bonnet pepper sliced

3 cloves garlic - crushed and minced

2 tbsp fresh coriander

2 cups water or ( just enough to cover the chickpeas and potatoes)

Method

1. Wash and cut the potatoes in half. Empty the tin of chickpeas, rinse and set aside.

2. In a small bowl, add the curry powder and 2 tbsp water to form a paste, set aside.

3. Slice up the onion and scotch bonnet pepper.

4. Heat 2 tbsp of oil in a pot over medium heat. Add the curry paste and fry for 1-2 mins. Add the garlic, onions and scotch bonnet pepper, stir well. If the mixture is too dry add a couple tablespoons of water to avoid the curry paste burning and allow the onions to cook down.

5. Once the onions and garlic are soft and the excess liquid have reduced, add the chickpea and potatoes. Stir well, coating the chickpeas and potatoes in the curry mixture.

6. Add just enough water to cover the potatoes and chickpeas. Add salt to your liking, then bring the pot to a boil and turn down to a simmer. Cook for about 20 mins or until the potatoes have softened.

Enjoy with rotis, fried dumplings, or rice!