A Caribbean curry from Trinidad that tastes very similar to tomato based Indian vegetable curries. This curry has incredible flavour, and is one of the easiest real curries because you won’t need to trek to the speciality store for the spices, you can get everything from the supermarket.
3 tbsp cooking oil (I used vegetable)
1 large onion , diced (brown, white, yellow)
2 large garlic cloves , minced
2 tbsp curry powder*
1 tsp All Spice powder
1 tsp nutmeg powder (or 1/2 tsp freshly grated nutmeg) (Note 1)
1 1/2 tsp smoked paprika (can substitute with sweet or ordinary paprika)
2 tsp dried thyme leaves (or 3 tsp fresh thyme leaves)
1 tsp cumin powder
3/4 tsp cayenne pepper**
1 tsp white pepper (or 1/2 tsp black pepper)
1 1/2 cups potatoes , cut into 1.2cm / 1/2″ cubes
28 oz / 800g canned chickpeas (2 x 14oz/400g) , drained
14 oz / 400g canned diced tomatoes***
2 cups vegetable or chicken broth/stock
2 scallion/shallot stems , sliced (green & white part)
2 tbsp fresh parsley , finely chopped (plus more for garnish)****
Salt to taste
*This can be made with any curry powder you have / want. Curry powders differ in spiciness so if you are using a spicy one, adjust the quantity to taste! Adjust the curry powder to your taste depending on how spicy you like your curries!
**The original recipe called for 1 scotch bonnet or habanero pepper, finely chopped, to be added to the curry once the liquids have been added.
***The original recipe did not call for canned tomatoes. Some Trinidad Chana Aloo Curry recipes do. I added it to create a slightly thicker sauce.
****Though the original recipe calls for parsley, I often make this with coriander (fresh) because it goes so well with curry!
Get full recipe >> Easy Chickpea & Potato Curry (Chana Aloo Curry) @ recipetineats.com