Trinidadian Chickpea and Potato Curry [Vegan, Gluten-Free]

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Trinidadian Chickpea and Potato Curry [Vegan, Gluten-Free]Ingredients You Need for Trinidadian Chickpea and Potato Curry [Vegan, Gluten-Free]How to Prepare Trinidadian Chickpea and Potato Curry [Vegan, Gluten-Free]Notes Trini Channa and Aloo: Trinidadian Chickpea and Potato Curry [Vegan, Gluten-Free]

This tasty curry is a Trinidadian adaptation of a popular North Indian dish, but that’s about all that they have in common. While Indian curries rely on tomatoes, aromatics, and whole spices to build layers of flavor, this savory curry relies on strong herbal flavors. The secret is roasted cumin seeds and green seasoning, a Caribbean seasoning blend made from a blend of fresh herbs and hot peppers. Serve this simple curry with roti or your favorite flatbread.

Trinidadian Chickpea and Potato Curry [Vegan, Gluten-Free]

Ingredients You Need for Trinidadian Chickpea and Potato Curry [Vegan, Gluten-Free]

2 15-ounce cans chickpeas
3 large baking potatoes, peeled and cubed into 2-inch chunks
1 tablespoon cooking oil
1 onion sliced
1/4 teaspoon turmeric powder
6 tablespoons curry powder
1 teaspoon ground geera (roasted cumin powder)
2 tablespoons green seasoning (see notes)
2 tablespoons freshly grated garlic
1 habanero pepper
12 tablespoons water, to add to the curry powder
6 cups of water, for the curry
1 tablespoon salt
Chopped parsley, for garnishing

How to Prepare Trinidadian Chickpea and Potato Curry [Vegan, Gluten-Free]

Prepare all your ingredients. Chop and cube your baking potato. Rinse with water and drain. Slice the onion. To a small bowl add the curry powder, geera, and turmeric powder. Add the 12 tablespoons of water to the dry powders. This may seem like a lot of water, but the powder will suck up that water. You want the mixture to be something like a slurry/slushy.
Heat 1 tablespoon of cooking oil in a large saucepan on medium heat. Once the oil is heated through, add your slurry/slushy curry mixture. You should hear a nice sizzle. Let this fry for 3 minutes. The water from the mixture will start to burn off. Add the onions, pepper, garlic, and green seasoning at this time. Let this fry for 3 more minutes. The onions should be just cooked through. If the curry is sticking to the pot just add a few more tablespoons of water.
Add in the potatoes, chickpeas, and salt. Mix thoroughly. Let this fry for a few more minutes, before you add in your 6 cups of water. We want the water to just cover the chickpeas and potatoes about an inch over.
Cover and let this simmer for 30 minutes. Once the potatoes are soft, and the liquid has reduced and thickened, taste to seasoning and salt.
Turn off the heat and add in the chopped parsley. Enjoy with roti.