Channa Aloo Curry

Name: Channa Aloo Curry
Total time: 30 min
Ingredients: 1 tablespoon rapeseed/canola or extra virgin olive oil; 1 tablespoon rapeseed/canola or extra virgin olive oil; ½ teaspoon sea salt; 1 teaspoon black pepper; 200 ml/7 fl oz/scant 1 cup water (you may need a little more), or use the reserved cooking water if you cooked the chickpeas from scratch (see method); 200 ml/7 fl oz/scant 1 cup water (you may need a little more), or use the reserved cooking water if you cooked the chickpeas from scratch (see method); 1 teaspoon ground cumin/jeera; 1 teaspoon ground cumin/jeera; 120 g/4¼ oz/¾ cup dried chickpeas/garbanzo beans or 1 x 400 g/1 oz can chickpeas/garbanzo beans; 120 g/4¼ oz/¾ cup dried chickpeas/garbanzo beans or 1 x 400 g/1 oz can chickpeas/garbanzo beans; 120 g/4¼ oz/¾ cup dried chickpeas/garbanzo beans or 1 x 400 g/1 oz can chickpeas/garbanzo beans; 120 g/4¼ oz/¾ cup dried chickpeas/garbanzo beans or 1 x 400 g/1 oz can chickpeas/garbanzo beans; ⅕ red Scotch bonnet chilli (see Scotch Bonnet for Newbies) (optional); ⅕ red Scotch bonnet chilli (see Scotch Bonnet for Newbies) (optional); 1–2 onions; 2 cloves garlic; 1 tablespoon fresh coriander/cilantro, or 1 teaspoon dried fenugreek leaves; 1 tablespoon fresh coriander/cilantro, or 1 teaspoon dried fenugreek leaves; 3 medium potatoes; 1 tablespoon fresh coriander/cilantro, or 1 teaspoon dried fenugreek leaves; 5 tablespoons water, plus an (optional) 1 teaspoon; 1 tablespoon rapeseed/canola or extra virgin olive oil; 1 tablespoon curry powder (preferably a Caribbean one); 1 tablespoon curry powder (preferably a Caribbean one)

Preparation info

Serves:
4

Difficulty
Easy
Ready in
30 min

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

Ingredients

120 g/4¼ oz/¾ cup dried chickpeas/garbanzo beans or 1 x 400

Main course
Vegan
Gluten-free

Method

If cooking chickpeas/garbanzo beans from dry, remove any stones and wash with several changes of water. Then cover the chickpeas/garbanzo beans with cold water in a bowl and leave to soak overnight.
Next morning, drain the chickpeas, place in a saucepan and cover with fresh water. Bring to the boil on a high heat. After it comes to a vigorous boil, reduce the h