Trini Curry Channa & Aloo (Patato)

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One thing I could count on during Divali is curry.

For every special occasion, my family would gather around our favorite meals, and curry was always front and center. There was curry goat, duck, mango anchar, and pumpkin, each with delicious flavor.

But for Divali, our tables were all about vegetarian dishes like curry channa (chickpeas) and aloo (potatoes), soy, and curry chataigne. Let’s not forget Buss-up shut or Dhalpuri roti.

If you want to celebrate Trini Divali then you must have curry. Thus, I want to share this simple but rich recipe with you.

And yes, you can absolutely use canned channa (chickpeas) for convenience, but if you have dried channa, I’ll share how to prepare those too for that extra bit of authenticity.

How to Cook Dried Channa (Chickpeas) for a Softer Texture

If you’re using dried channa, they need to be softened before cooking with the curry.

1. Soak the Channa: Place the dried channa in a large bowl and cover with water. Let them soak overnight (about 8 hours).
2. Boil the Channa: Drain the soaked chickpeas, place them in a pot with fresh water, and bring it to a boil. Reduce the heat and simmer for about 1-1.5 hours until the chickpeas are tender.
3. Drain and Set Aside: Once soft, drain the chickpeas and set them aside until ready to add to the curry.

Quick Tip: If you’re short on time, you can add a pinch of baking soda to the boiling water. This helps soften the chickpeas more quickly.

How To Make Curry Channa and Aloo?

Ingredients

• 1 cup dried channa (chickpeas) or 1 can of chickpeas (drained and rinsed)
• 3 medium potatoes, peeled and cubed
• 3 tbsp curry powder
• 2 tbsp green seasoning
• 1 bay leaf
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp oil (vegetable or coconut oil works well)
• Salt and black pepper to taste
• 4-5 cups water

Optional for Serving:

• Freshly chopped cilantro
• Mango anchar or hot pepper sauce

Instructions

1. Sauté Aromatics

Heat the oil in a large pot over medium heat.

Add the diced onion, garlic, and ginger. Sauté for 3-5 minutes, stirring occasionally, until the onions are translucent and the garlic is fragrant.

2. Add Green Seasoning and Bay Leaf

Add the green seasoning and bay leaf to the pot, stirring well to combine with the onion, garlic, and ginger. This is the foundation of your curry’s flavor.

3. Prepare the Curry Base

Sprinkle the curry powder over the aromatics and green seasoning, stirring constantly to “bloom” the curry. You’ll notice the aroma intensify. Cook for about 2-3 minutes until the curry darkens slightly.

4. Add Potatoes and Channa

Add the cubed potatoes to the pot and stir to coat with the curry mixture.

If using dried chickpeas, add them here, along with about 4-5 cups of water. (For canned chickpeas, add them later once the potatoes are mostly cooked.)

Season with salt and pepper to taste.

5. Simmer Until Tender

Bring the mixture to a boil, then reduce to a simmer. Cover the pot and let it cook for about 25-30 minutes, stirring occasionally.

Check the potatoes and chickpeas for tenderness. If the potatoes are soft and the chickpeas are well-cooked (for dried ones), you’re almost done. If using canned chickpeas, add them now and let simmer for an additional 10 minutes to let the flavors blend.

6. Adjust Seasoning and Consistency

If the curry is too thick, add a little more water to reach your desired consistency. Some like it on the thicker side, while others prefer a bit more gravy to scoop up with roti.

Taste and adjust seasoning as needed with additional salt, pepper, or a touch of hot pepper if you like it spicier.

Why We Love Curry Channa and Aloo

In Trinidad, curry channa and aloo are comfort food that brings back memories of family, celebration, and community.

The smooth, buttery texture of aloo, paired with the slightly nutty taste of chickpeas, all coated in that flavorful curry, is nothing short of magical.

This recipe is perfect for beginners or anyone wanting to try a classic Caribbean dish without much fuss.