CURRY CHANNA AND ALOO WITH BAIGAN | CURRY EGGPLANT AND POTATOES WITH CHICKPEAS

CURRY CHANNA AND ALOO WITH BAIGAN | CURRY EGGPLANT AND POTATOES WITH CHICKPEAS

Today I’ll teach you how to make my current obsession, – eggplant and potato with chickpeas (curry channa with baigan and aloo). Whatever way you say it, the result is still phenomenal! 

On weekends, I wake up early to check on my garden, which I don’t see all week, take a peaceful, meditative walk around my weekend home, and make a delicious breakfast for my family. For the past couple of weekends, I have been gravitating towards vegan and vegetarian options. 

 

As I get older, I am craving more vegetarian/vegan meals and you may have noticed the same trend with my videos. 

 In Trinidad we have an exceptional variety of vegan meals that are not only delicious but filling, satisfying, and leaves me feeling guilt-free–that is if I eat the accompanying roti in moderation! 

Curry channa and aloo is one of those dishes that’s simply amazing and always a favorite, but when I add eggplant it takes the flavors to another dimension!

In this savory dish, chickpeas, potatoes, and cubed eggplant are cooked in curry and seasoned with hot pepper and fresh herbs.

It’s filling and satisfying–and also cheap to make. With a little effort you can serve 8 or make enough for two or more meals for a family of 4. You can’t go wrong!

I bought these 2 for $1.00!
 

Goes great with paratha(buss up shot), sada roti, dosti roti or dhalpuri roti!



VIDEO TUTORIAL

Curry Baigan and Aloo with Chickpeas Recipe
Ingredients

1 small eggplant (about 1 lb), peeled halfway and cubed
3 small potatoes (about 3/4 – 1 b), peeled and cubed
2 packs or cans garbanzo beans (chickpeas, channa) (about 1 lb cooked)
1/2 small onion, sliced (and divided into 2)
6 tablespoons extra virgin olive oil or other cooking oil
2 tablespoons curry powder
6-8 cloves garlic (or more or less), crushed 
2 scallions (green onions), chopped
4 large leaves culantro, finely chopped (also called bandhania or shado beni)
Himalayan salt (2 – 3 teaspoons)
Hot pepper, to taste, optional
1 tsp ground toasted cumin(geera), optional 

Heat oil in a medium pot over medium flame. Add onion (1/2 the amount) and hot pepper and allow it to brown on the edges. Add garlic and cook for one minute. Add curry powder and cook 3 minutes, stirring continuously. Add 1/4 cup water and allow it to cook until it’s grainy and fragrant.

Add chickpeas, potatoes and eggplant, scallions, culantro, remaining onion, salt and stir fry for 5 minutes. If chickpeas are on the soft side, steam cook the potatoes and eggplant first for 10 mins or until the potato is halfway cooked, then stir in the chickpeas.

 

Once it begins to stick add water and cover by an inch. Cook until the ingredients are tender and sauce has thickened, stirring occasionally, about 30-40 mins. Add ground cumin if you wish.

Hope you enjoy this recipe as much as I do!

With Love,
Ria

You May Also Love these Dishes:

Curry Chicken with Eggplant and Chickpeas 

Curry Channa and Aloo

Baigan Choka

Baigan and Aloo with Tomatoes 

Baiganee (Eggplant Fritter) 

Pumpkin Talkarie 

Diwali in Trinidad and What it means to Me

 

Curry Chickpeas and Potato with Eggplant

Curry Chickpease and Potat with Eggplant (curry channa and aloo with baigan) is simply amazing and always a favorite, but when I add eggplant it surely takes the flavors to another dimension! In this savory dish, chickpeas, potatoes, and cubed eggplant are cooked in curry and seasoned with hot pepper and fresh herbs.
5 from 4 votes
Print Pin Rate
Course: Breakfast, dinner, lunch
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 6
Calories: 205kcal

Ingredients

Instructions

  • Heat oil in a medium pot over medium flame. Add onion (1/2 the amount) and hot pepper and allow it to brown on the edges. Add garlic and cook for one minute.
  • Add curry powder and cook 3 minutes, stirring continuously. Add 1/4 cup water and allow it to cook until it's grainy and fragrant.
  • Add chickpeas, potatoes and eggplant, scallions(or green seasoning), culantro, remaining onion, salt and stir fry for 5 minutes. If chickpeas are on the soft side, steam cook the potatoes and eggplant first for 10 mins or until the potato is halfway cooked, then stir in the chickpeas. 
  • Once it begins to stick add water and cover by an inch.
  • Bring to a boil, cover and cook until the ingredients are tender and sauce has thickened, stirring occasionally. Add ground cumin if you wish. Taste and add more salt if required.

Video

Nutrition

Calories: 205kcal | Carbohydrates: 17g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 788mg | Potassium: 567mg | Fiber: 5g | Sugar: 3g | Vitamin A: 167IU | Vitamin C: 13mg | Calcium: 53mg | Iron: 4mg

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5 from 4 votes (4 ratings without comment)

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