Description
This Caribbean chickpea and potato curry, also known as chana aloo masala, is a flavorful and healthy vegetarian dish perfect for a wholesome meal. It features tender potatoes and chickpeas simmered in a spiced tomato sauce with fresh spinach, served over rice for a comforting and satisfying dinner.
Ingredients
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 inch (3 cm) ginger root, grated
- 1 green chili, deseeded and diced
- 1 pound (450 grams) potatoes, peeled and cubed
- 2 cups baby spinach leaves, packed
- 2 tablespoons chopped fresh parsley or cilantro/coriander
Spices
- 1 teaspoon garam masala
- ½ teaspoon curry powder (optional)
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon salt
Liquids and Others
- 2 tablespoons vegetable oil (or canola, corn, sunflower oil)
- 1 cup chickpeas, cooked
- 1 cup water or vegetable stock
- 1 x 14 ounce (400 g) can diced tomatoes (crushed tomatoes in the UK)
Instructions
- Sauté aromatics: In a large saucepan, heat the vegetable oil over medium heat. Add the diced onions, grated ginger, and diced green chili. Sauté until the onions become soft and translucent, about 5 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
- Add spices: Stir in the garam masala, curry powder (if using), ground turmeric, ground cumin, and ground coriander. Cook while stirring continuously for about 1 minute until the spices release their aroma.
- Add tomatoes and water: Pour in the canned diced tomatoes followed by the water or vegetable stock, using the tomato can to measure. Stir to combine everything evenly.
- Cook potatoes and chickpeas: Add the peeled and cubed potatoes along with the cooked chickpeas to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently. Cook uncovered until the potatoes are tender, about 15-20 minutes. Optionally, at this stage, you can add half a can of coconut milk to enrich the curry.
- Add spinach and garnish: Once the potatoes are cooked through, add the baby spinach leaves to the pot. Stir and cook for another minute until the spinach wilts. Serve the curry hot over rice and garnish with chopped fresh parsley or cilantro.
Notes
- You can use any neutral vegetable oil like canola, corn, or sunflower oil for sautéing.
- Add coconut milk for a creamier texture and richer flavor (optional).
- This dish is versatile; feel free to add other vegetables like bell peppers or carrots.
- Adjust the level of chili according to your spice preference.
- Serve over steamed basmati or jasmine rice for a complete meal.
