When life gets busy, a quick yet satisfying home-cooked meal is essential. This 25 min Instant Pot curry channa and aloo recipe is a lifesaver for busy families and professionals craving the flavors of traditional Trini cooking without hours in the kitchen. Curry Channa and Aloo is a classic Trinidadian dish, cherished for its rich, spiced flavors and hearty ingredients. Traditionally, it’s slow-cooked to allow the flavors to meld perfectly, but with the Instant Pot, you can achieve the same delicious results in a fraction of the time.
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I tried it one Sunday, aiming to free up time for my weekend chores. At first, I was unsure if the Instant Pot could replicate the slow-cooked depth of flavor, but to my delight, the result was impressive. The flavors were rich, and the convenience was unbeatable. This recipe is now a go-to for busy days, offering tradition and ease for a wholesome meal. The Instant Pot takes the stress out of cooking, making it simple to enjoy the comforting flavors of this cherished dish anytime. The rich curry, tender chickpeas, and perfectly cooked potatoes create a harmony of flavors that’s hard to resist.
Whether you’re hosting a Trini lime, adding a new dish to your weekly meal rotation, or looking for a wholesome option during the Lenten season, this recipe is perfect. It embodies the warmth of home cooking while offering a faster way to prepare a beloved Caribbean favorite. The vibrant spices and hearty textures ensure that every bite is a taste of Trinidadian comfort food at its best.
Curious about one of the essential ingredients in this dish? Green seasoning is the heart of Trini cooking, a flavorful blend of herbs and aromatics that adds depth and complexity to any meal. Check out my homemade green seasoning recipe to elevate your culinary creations!
Ingredients You Will Need
For Seasoning:
- Dried chickpeas (channa, garbanzo beans)
- Green seasoning
- Himalayan salt
- Pimento peppers
- Minced garlic
- Scallions
- Thyme sprigs
For Cooking:
- Extra virgin olive oil
- Onion (sliced)
- Hot pepper (to taste)
- Curry powder
- Turmeric
- Potatoes
- Ground, roasted cumin
- Salt (to taste)
- Culantro (or substitute with cilantro)
Cook this Instant Pot Curry Channa and Aloo in 8 Easy Steps:
- Prepare & Soak the Chickpeas
- Season
- Set Up the Instant Pot
- Prepare the Curry Base
- Combine and Cook
- Pressure Cook
- Release Pressure
- Finish the Dish
Health Information and Diet Compatibility
This Curry Channa and Aloo is packed with plant-based protein, fiber, and essential nutrients, making it a wholesome option for various dietary preferences:
- Vegan: Completely plant-based and perfect for a vegan lifestyle.
- Gluten-Free: Naturally free from gluten, making it safe for those with celiac disease or gluten sensitivity.
- Dairy-Free: Contains no dairy products, ideal for lactose-intolerant individuals.
- High-Fiber: Both chickpeas and potatoes are excellent sources of dietary fiber, promoting digestive health.
- Heart-Healthy: Made with extra virgin olive oil and loaded with anti-inflammatory spices like turmeric and cumin.
- Low-Glycemic Index: Chickpeas help regulate blood sugar levels, making this dish suitable for those managing diabetes.
- How This Instant Pot Curry Channa and Aloo Aligns with the Mediterranean Diet: This Instant Pot curry channa and aloo recipe aligns well with the Mediterranean diet, featuring heart-healthy olive oil and plant-based protein from chickpeas (channa), which are a great source of fiber and nutrients. The dish includes vegetables like potatoes and onions, providing essential vitamins, while the use of turmeric, cumin, and culantro(or cilantro –a good substitute) adds antioxidant-rich spices. To further enhance the Mediterranean compliance, serve it with quinoa or a simple side salad with olive oil and lemon. If you’re mindful of the glycemic index, use a moderate amount of potatoes or opt for sweet potatoes for a balanced, nutritious meal.
Tips for Success
- Soaking chickpeas overnight ensures even cooking and reduces cooking time.
- Adjust hot pepper to suit your spice tolerance.
- For a creamier texture, lightly mash some of the cooked potatoes.
- Release the pressure as soon as it’s done cooking to prevent overcooking.
Variations
- Substitute chickpeas with canned peas for an ultra-quick version. Just reduce the cooking time. Here is my 30 min curry canned channa and aloo recipe if you need a quick stove-top version.
- Serve with whole wheat roti, paratha, or steamed rice for a complete meal.
Here are my other popular channa (chickpeas) recipes:
- Curry Channa and Aloo – Original Recipe – Channa (chickpeas) are pre-boiled on the stovetop, and then curried (stove-top).
- Instant Pot Curry Channa – In this version, the chickpeas are cooked in the instant pot, drained, and curried on the stovetop.
- 30-Min Curried Canned Channa-Canned chickpeas are curried (stovetop) with potatoes. Perfect for a quick weekday meal.
- 30 Min Boiled Channa / Cup ah Channa / Doubles Channa – Instant Pot chickpeas using only turmeric and no potatoes. Perfect to eat from a cup, in hops bread, or in Trinidad Doubles bara.
- Curry Channa and Aloo with Baigan(eggplant) – Another variation of curry channa and aloo, with eggplant, aka baigan, as we refer to it in Trinidad. Cooked on the stovetop.
- Curry Chicken with Eggplant and Chickpeas: Cooked on the stovetop, this curry channa version with chicken and eggplant is hearty, tasty, and filling—one of my favorites.
Instant Pot Curry Channa and Aloo
Ingredients
For Seasoning:
- 1 pound dried chickpeas channa, garbanzo beans
- 4 tbsp green seasoning
- 2 tsp Himalayan salt
- 2 pimento peppers minced (1 tbsp)
- 1 tbsp minced garlic
- 2 scallions
- 2 thyme sprigs
For Cooking:
- 6 tbsp extra virgin olive oil
- 1/2 large onion sliced
- Hot pepper sliced (to taste)
- 1 tbsp green seasoning or minced bandhania
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 lb potatoes peeled and cut into thirds lengthwise
- 1 tsp ground roasted cumin
- Salt to taste
Instructions
- Prepare the Chickpeas: Pick over chickpeas to remove debris and rinse with several changes of water. Soak chickpeas in about 8 cups of water overnight, then drain.
- Season the Ingredients: In a large bowl, combine chickpeas, potatoes, salt, 5 tbsp green seasoning, minced garlic, scallion, pimento pepper, and thyme sprigs.
- Set Up the Instant Pot: Select the Sauté setting and let the Instant Pot preheat. Add olive oil. Sauté the sliced onion and hot pepper for about 3 minutes until golden brown around the edges.
- Prepare the Curry Base: Stir in curry powder, turmeric, and 1 tbsp green seasoning or minced bandhania. Add 1/2 cup water and sauté for 3-5 minutes until the curry mixture darkens and separates from the oil.
- Combine and Cook: Add the seasoned chickpeas and potatoes to the Instant Pot. Stir for 5 minutes to coat with the curry base. Pour in 4 cups of hot water, ensuring the chickpeas and potatoes are submerged.
- Pressure Cook: Cover and set the Instant Pot to the Beans setting for 25 minutes.
- Release Pressure: Once cooking is complete, manually release the pressure and carefully remove the lid.
- Finish the Dish: Stir gently to break up the potatoes and thicken the curry. If needed, add 1 cup of hot water and boil for 1-2 minutes to adjust the consistency. Taste and adjust salt. Stir in cumin and chopped culantro (or cilantro).
Nutrition
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If you have any questions, concerns, or suggestions about this recipe or any other, feel free to leave a comment below or reach out via email at [email protected]. I’m here to help make your cooking experience enjoyable and successful. Happy cooking!
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