Chickpea and Potato Curry (Channa Aloo)

Chickpea and Potato Curry (Channa Aloo)

By Namit Kathoria

 

Soaking time: overnight

Preparation time: 20 min

Cooking time: 20 min – 1 hr

 

Serves 4-6 people.

Ingredients:

1 large white onion sliced

4 small potatoes diced (keep the skin on for nutrients, but scrub really well)

1 cup chickpeas (soaked overnight, drained and rinsed)/ 1 jar (600g) precooked chickpeas drained and rinsed

500 ml passata

1 cup vegetables stock

2 teaspoons cumin seeds

1 teaspoon coriander seeds

3 cardamom pods (split open)

2-3 bay leaves

1-2 green chillies (deseeded if you want to decrease the heat) finely chopped

2-3 garlic cloves grated

1 teaspoon coriander powder

1 teaspoon fenugreek seeds (optional)

½ teaspoon hot paprika

2 teaspoons garam masala

¼ teaspoon asafoetida (optional)

½ teaspoon Himalayan rock salt

¼ teaspoon fresh ground black pepper

1-2 teaspoons maple syrup

 

2 tablespoons olive oil for cooking

 

Garnish with fresh coriander, lemon wedges and non-GMO soya yoghurt

Serve with chapati

 

Preparation:

1. Soak the chickpeas overnight. Drain and rinse them the next day.
2. If you are using an Instant Pot then use the sauté function. If you are using a normal pan, bring to a medium to high heat. Put in a bit of the olive oil with one piece of the onion and wait for it to start to sizzle. As soon as it does, add in all of the rest of the onion and cook for about 4-5 minutes, stirring constantly until the onion becomes translucent.
3. Add in the garlic, the chilli and some more oil. Stir and cook for about 30 more seconds. Deglaze with water if it looks like anything is burning at the bottom.
4. Now add in the cumin and coriander seeds, the bay leaves and again some more oil. Cook and stir for about 30 seconds more. Again deglaze with water if it looks like anything is burning.
5. Add in all of the spices, the salt, the black pepper, the fenugreek seeds and some more oil. Cook and stir for 30 more seconds. Again deglaze with water if necessary.
6. Add in the chopped potato. Cook for a minute or so and stir until the potato has been covered with all the spices. Deglaze with water if needed.
7. If you are using an Instant Pot switch off the sauté function. Add in the chickpeas now, the passata, the cardamom pods and the vegetable stock. If you are using an Instant Pot, place the lid on and move the valve to the seal position. Cook for about 20 minutes and wait for the natural release to happen. If you are using a normal pan cook for about 1 hour if using dried chickpeas or 15-20 minutes if you are using precooked chickpeas.
8. At this stage check the chickpeas are cooked, add in the maple syrup and taste. See if you need to add in any more spices, salt or pepper.
9. Serve with chapati, lemon wedges and soya yoghurt. Garnish with some fresh coriander.

 

Where does your protein come from?

It comes from the chickpeas, the wholegrain chapati and the potatoes. The combination of the chickpeas and the chapati will give you the full compliment of essential amino acids that your body needs. Both are good sources of protein. Potatoes although lower in total protein overall also contain all of the essential amino acids that you need.

 

To get more inspiration for healthy plant-based recipes please see our new nutrition and recipe book “Life” which is due to come out in 2022.