Name: Trinidad-style Aloo and Channa
- 3 tablespoons neutral oil, e.g., canola or vegetable
- 2 tablespoons curry powder, preferably Chief brand. Madras curry powder OK
- 4 to 5 (about 2 pounds) large Yukon Gold potatoes, well scrubbed
and cut into 1/2-inch dice. Not peeled.
- 1 tablespoon plus 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 2/3 cups water, divided
- 15-oz can chickpeas, drained and rinsed
- 1/4 cup chopped scallions, plus more for garnish
- 1/2 cup fresh cilantro, plus more for garnish
- 5 large garlic cloves, minced or finely grated
- 1/2 teaspoon chopped habanero chile pepper, or a few dashes of
fruit-forward hot sauce, such as Yellowbird habanero hot sauce
- Naan or cooked brown rice, for serving
Yield: 4 to 6 servings
- In a large, heavy pot over medium heat, add the oil and curry powder.
- Allow the curry powder to bloom, constantly stirring, about 30 seconds.
- Add the potatoes and stir to coat them with the curry-oil mixture.
- Add 1 tablespoon of salt, the black pepper, and 1 cup of the water.
- Reduce the heat to medium-low, cover, and simmer until the potatoes are
tender, about 25 minutes.
- Using a wooden spoon, mash some of the potatoes against the side of the
pot and stir to thicken the cooking liquid.
- Add the chickpeas and the remaining water, and stir to combine.
- Stir in the scallions, cilantro, garlic, and habanero, if using.
- Simmer until the chickpeas are warmed through and everything is coated
in the golden sauce, 5 to 7 minutes
- If the stew is too thick or sticking to the bottom of the pot, add 1/3 cup water.
- Stir in the remaining 1 teaspoon of salt and a dash of hot sauce.
- Ladle into bowls, garnish, and serve hot with naan or rice.
Comments: 4/5/2021 - I substituted 2 pounds of baby potatoes for the
Yukon Gold and 1/2 teaspoon of cayenne pepper for the habanero. The preparation
and cooking took about an hour. I forgot to buy naan so I served it with
white rice. It was pretty spicy, but dry enough to serve on a plate.
Source: Brigid Washington, Washington Post, 27 January 2021
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