Sunday Lunch Week 41 – Vegan Curry Channa with Eggplant and Curry Bodi and Aloo

Estimated reading time: 5 minutes

This Sunday Lunch Week 41 of 2025 – had a quiet, peaceful rhythm—the kind that often comes with Diwali season. The air felt softer, and so did the food. I wanted to keep things simple & vegan, nourishing, and in tune with the spirit of fasting and reflection that so many Hindus in Trinidad and around the world observe at this time of year.

A New Take on a Classic

Even though I already have a few Curry Channa recipes on the blog, I wanted to share a new variation—one that starts with dried channa soaked overnight, not canned, no precooking. It’s a little more effort, yes, but the difference in flavor and texture is undeniable.

On Sunday morning, I curried the soaked channa with aloo(potatoes) & baigan (eggplant), the way my mother always does for Diwali. The baigan breaks down beautifully, giving the curry a soft, velvety texture and a sweet undertone that balances the spice perfectly. It’s the kind of dish that comforts you from the first scoop with roti.

Curry Bodi and Aloo on the Side

Alongside it, I made Curry Bodi and Aloo, a simple, earthy favorite that somehow always feels like home. The bodi stayed just tender, the potatoes melted into the curry with a few chunks left, and the two together were an absolute joy. Since both dishes had aloo, I kept the amount of potatoes in the reasonable so the plate wouldn’t feel too potao (aloo) heavy.

Everything came together quickly—less than an hour for the channa, and under thirty minutes for the bodi. Sometimes the easiest Sundays turn out the most satisfying.

Dhalpuri from Queens (and a Small Friday Favor)

My husband had stopped in Queens, NY on Friday before coming home and picked up a few fresh dhalpuri—soft, warm, and full of flavor. I decided to use them this weekend, and it was such a welcome break.

It’s not often I buy roti, but every now and then it’s a treat that gives me a bit of breathing room—time to enjoy my daughter’s visit, to slow down, and to take that traditional Sunday-evening drive we still try to keep alive.

We ended up at a cozy little café nearby. She got her favorite latte, and I ordered dessert—the very last slice of Basque cheesecake they had. It felt like the universe saving one for me.

A Vegetarian Meal that Satisfied Every Craving

After the photos were taken, I sat down to eat. Even though I was still slightly full from doubles and a boiled egg that morning, one bite of that curry channa with baigan had me ready for seconds. The flavors were rich and comforting—warm spice, soft eggplant, creamy channa, and a touch of pepper heat.

A spoonful of my mother-in-law’s mango kuchela on the side tied everything together perfectly. It was the kind of vegan/vegetarian meal that even a meat-lover wouldn’t miss the meat in. Truly hearty and soul-satisfying.

Reflections and a Diwali Blessing

By late afternoon, the kitchen was clean, the scent of curry lingered in the air, and I finally sat to write. As of the writing of this draft, I still had four Sunday Lunch posts to catch up on before Diwali, but each one brings me closer to what I love most about this series—documenting the ordinary beauty of our meals, week by week.

Hope you and your loved ones had a bright and peaceful Diwali.
May Goddess Lakshmi bless your home with abundance, health, and happiness.
May the light of deeyas remove darkness and guide your steps with hope, love, and grace.

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Recipes Mentioned in This Post

• Curry Channa with Baigan (Eggplant)
• Curry Bodi and Aloo Recipe (coming soon)
• Dhalpuri Roti
• Mango Kuchela – recipe will be posted one day 🙂

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Recent Posts

• Mother-in-Law (Trinidad Hot Pepper Condiment)
• Sunday Lunch Week 41 – Vegan Curry Channa with Eggplant and Curry Bodi and Aloo
• Corn Soup with Pigtails | Weekend Lunch Favorite
• Trinidad Pumpkin Talkarie with Shrimp
• Trinidad Bhagi Rice | Vegetarian, Vegan & Salted Pigtail Version

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More Sunday Lunches to Explore

Before this Vegan Diwali-inspired feast came:

• Week 37 – Curry Beef Roti | Our Last Outdoor Cook Before Fall
• Week 38 – Steamed Fish, Bhagi with Peas & Ochro and Halal Cart Rice
• Week 39 – Corn Soup with Pigtail | Welcoming Fall with Comfort
• Week 40 – Curry Short Ribs with Zucchini | Full Video Tutorial Coming Soon

→ See the Full 52 Weeks of Sunday Lunch Series Here

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✨ Cook, Share, Love, and Enjoy. Happy Diwali! ✨

EXPLORE MORE BODI & CHICKPEA INSPIRED DISHES