This rich, saucy Trinidad Curry Channa with Eggplant is one of those comforting dishes that feels like home.
Filmed as part of Sunday Lunch Week 41(coming soon), this version is made from scratch using dried chickpeas soaked overnight and cooked without pre-boiling—a method I learned from my mother, who makes this every Diwali. The addition of eggplant (baigan) creates a silky sauce that perfectly coats each grain of channa, while potato adds body and balance.
Table of Contents
During Diwali, curry channa is a beloved prayers food served on a fig leaf after pooja, alongside pumpkin talkarie, mango talkarie, bhagi with peas and ochro, kurhi (carhee), and sweet treats like kurma, barfi, parsad, ladoo, and sweet rice.
It’s also one of my husband’s favorite vegetarian meals—simple, satisfying, and full of flavor.
Why You’ll Love This Recipe
This Trinidad curry channa with eggplant recipe is perfect for Diwali or anytime you’re craving a hearty, flavorful vegetarian meal:
- No pre-boiling required! Uses soaked dried chickpeas only—no canned version needed.
- Perfect for Diwali: A wholesome vegetarian dish often served after pooja.
- Rich & saucy texture: Eggplant melts beautifully, creating a silky gravy.
- Authentic Trinidad flavor: Curry, turmeric, and green seasoning deliver that island soul.
- Great for meal prep: Keeps well for easy meat-free lunches or dinners.
Ingredients You Will Need
Each ingredient adds its own magic:
- Dried Chickpeas (Channa): Soaked overnight—no pre-boil needed.
- (You’ll see me use the words channa and chickpeas interchangeably throughout this post — they’re the same ingredient, also known as garbanzo beans. In India, they’re often called chana or kabuli chana, and in some Caribbean markets, you might even see them labeled simply as gram peas.)
- Green Seasoning: Layers of herbs and aromatics.
- Oil: To bloom spices and build the curry base.
- Curry Powder & Turmeric: Warm color and depth.
- Onion & Hot Pepper: Sweet-spicy base flavor.
- Cumin Seeds & Methi (Fenugreek): Fragrant aromatics.
- Potatoes: Add body and creaminess.
- Eggplant (Baigan): Melts to thicken the sauce.
- Thyme Sprigs: Fresh herbal note.
- Salt & Black Pepper: Balance and flavor.
- Ground roasted cumin: Adds earthiness and depth.
Bonus: How to Make the Green Seasoning for This Dish
For this curry, I used my signature West Indian Green Seasoning — the aromatic base that gives Trinidad dishes their depth and soul.
To make it:
- 2 large bunches (or packages) culantro / bandhania / shado beni
- 25 Caribbean or Trinidad pimento peppers
- 1 – 2 cups peeled garlic cloves
Process everything in a food processor until smooth.
Use as needed in curries, stews, soups, or even Trinidad Chow, and store the remainder for later.
Freeze in a glass bowl or pour into an ice-cube tray, then transfer cubes to resealable bags for easy grab-and-go flavor.
I call this my West Indian Green Seasoning, and I’ll be posting a full recipe card for it separately soon — so you can always keep this essential Caribbean seasoning on hand.
🎥 Watch the Full Video (Coming Soon)
Watch my full step-by-step video (embedded in the recipe card and below) for detailed visuals on this no-pre-boil method.
It’s part of Sunday Lunch Week 41, which also features Curry Bodi and Aloo.
Equipment Needed
- Heavy-bottomed pot or deep sauté pan
- Wooden spoon
- Mixing bowl for soaking chickpeas
- Cutting board & knife
- Measuring cups and spoons
Tips for Success
- Soak properly: Overnight with baking soda for tender results.
- Curry paste first: Always toast curry and turmeric before adding channa.
- Simmer low & slow: That’s when eggplant melts into sauce.
- Use hot water: Keeps channa tender as it cooks.
Flavor Profile
Savory, earthy, and warmly spiced with gentle heat.
The eggplant creates a silky sauce that clings to each chickpea—comfort in every bite.
Variations
See my many variations below, which include:
- Substitute with canned chickpeas for a quick version (less cooking time).
- See my 30-Minute Curry Canned Channa and Aloo recipe for a fast stove-top meal.
Other popular channa recipes
- Curry Channa and Aloo – Original Recipe – Dried channa (chickpeas) are pre-boiled on the stovetop, and then curried (stove-top).
- Instant Pot Curry Channa – In this version, dried chickpeas are pre-cooked in the instant pot, drained, and then curried on the stovetop.
- Tasty 30-Min Curried Canned Chickpeas-Canned chickpeas are curried (stovetop) with potatoes. Perfect for a quick weekday meal.
- 25-Min Instant Pot Curry Channa and Aloo – Dried chickpeas are curried directly in the Instant Pot, different from the 30-Min Curried Canned Channa, which uses canned chickpeas for a quicker stovetop version.
- 30 Min Boil Channa / Cup ah Channa / Doubles Channa – Dried chickpeas cooked in the Instant Pot with only turmeric and salt, no potatoes added. Perfect to enjoy from a cup, in hops bread, or as the filling for Trinidad Doubles bara.
- Curry Canned Channa and Aloo with Baigan (eggplant) – Another variation of curry channa and aloo, made with eggplant (baigan) as we call it in Trinidad. Cooked on the stovetop, this version uses canned channa for convenience while still delivering rich, traditional flavor.
- Curry Chicken with Eggplant and Chickpeas: Cooked on the stovetop, this variation combines chicken, eggplant, and chickpeas for a hearty, flavorful, and deeply satisfying meal. This recipe uses canned channa for convenience while maintaining rich, authentic taste.
- Trinidad Curry Channa with Eggplant (No Pre-Boiling Method) — Perfect for Diwali – This recipe – Made with dried chickpeas cooked on the stovetop(no preboiling), with eggplant and potatoes added for a hearty, saucy finish. Different from my previous Curry Channa and Aloo with Eggplant recipe, which uses canned channa for a quicker version.
Serve with sada roti, dosti roti, paratha, dhalpuri, or steamed rice for a complete meal.
Serving Suggestions
Serve this Trinidad curry channa with eggplant hot with sada roti, dosti roti, paratha, dhalpuri, or steamed rice for a complete meal or as part of your Diwali spread(see below).
✨ Diwali Favorites to Explore
If you’re preparing your vegetarian Diwali menu, you’ll love these traditional dishes too:
- Pumpkin Talkarie
- Mango Talkarie
- Curry Chataigne (Breadnut)
- Kurhi (Carhee)
- Bhagi with Peas and Ochro
- Parsad
- Kurma
- Barfi
- Ladoo
- Sweet Rice
Health & Nutrition
Naturally vegan and gluten-free, high in plant protein and fiber.
Chickpeas support heart health and are an excellent source of folate and potassium.
Storage & Reheating
- Refrigerate: Up to 4 days in airtight container.
- Freeze: Up to 1 month; thaw overnight.
- Reheat: Warm on stovetop with a splash of water.
FAQ
Can I use canned chickpeas?
Yes—use four 15-oz cans. Skip the soaking step and reduce cooking time.
Note: One pound of dried chickpeas is equivalent to approximately four standard 15-ounce cans of chickpeas. This is because 1 pound of dried chickpeas yields about 6 to 7 cups of cooked chickpeas, while one 15-ounce can contains about 1.5 cups of cooked chickpeas after draining.
Can I pre-boil the chickpeas to save time?
Absolutely! Pre-boil the soaked chickpeas for 20–30 minutes on the stovetop or 15 minutes in the Instant Pot, until they reach the texture of canned chickpeas.
Then skip the early steaming step and add the chickpeas with the potatoes and eggplant.
Or try my original Curry Channa and Aloo recipe—just increase the curry powder and add 1 lb cubed eggplant or see my Curry Canned Channa and Aloo with Baigan recipe.
Do I need eggplant?
Optional but recommended—it creates that luxurious sauce. if you do not wish to add eggplant, see my original curry channa and aloo recipe.
Can I make this in the Instant Pot?
Yes! Check out my 25-Minute Instant Pot Curry Channa or my 30 min Instant Pot Boiled Channa recipe—perfect if you prefer pressure cooking.
Trinidad Curry Channa with Eggplant (No Pre-Boiling Method)
Ingredients
- 1 lb dried chickpeas channa
- 1 tsp baking soda for soaking
- 6 Tbsp green seasoning divided
- 6 Tbsp oil
- 3 Tbsp curry powder
- 1 tsp turmeric powder
- 1 onion chopped
- 1 hot pepper chopped (to taste)
- Pinch methi fenugreek seeds (optional)
- 2 Tbsp green seasoning extra for curry paste
- 10 curry leaves optional but recommended
- 4 thyme sprigs
- 1.5 lb potato peeled, quartered lengthwise
- 1 lb eggplant semi peeled & cubed
- 2 tsp salt adjust to taste
- ½ tsp black pepper
- 4.5 cups hot water or enough to barely cover
- 1 tsp ground roasted cumin for finishing
Instructions
- Soak the Chickpeas – Rinse, then soak overnight with 1 tsp baking soda and enough water to cover by several inches.
- Season – Drain and rinse. Mix with 6 Tbsp green seasoning, 2 tsp salt, and ½ tsp black pepper.
- Cook the Curry Base – Heat oil in a heavy pot. Add onion, hot pepper, curry leaves and methi (if using). Cook until edges are brown.
- Make the Curry Paste – Stir in curry powder, turmeric, 2 Tbsp green seasoning and ½ cup water. Cook until grainy and fragrant (≈ 5 min).
- Add Chickpeas – Add seasoned channa; stir and cook 5 minutes.
- Cook Base – Cover and cook 10–15 minutes until chickpeas begin to soften.
- Add Potato & Eggplant – Stir in potatoes (3 min), then eggplant and thyme (3 min).
- Simmer – Add hot water to barely cover, start with 4 and add more as required, bring to boil, then simmer low, 20- 30 mins, or until potatoes are tender and the eggplant melts.
- Finish – Stir to thicken; adjust salt and pepper. Stir in cumin, to taste. Some potatoes will break down and enrich the gravy.
- Serve – Hot with roti, paratha, or steamed rice.
Video
Nutrition
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Recent Posts
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Diwali in Trinidad
