Instant Pot Curry Channa and Aloo -

Instant Pot Curry Channa and Aloo

Looking for a quick and flavorful Trinidadian dish? Try this Instant Pot Curry Channa and Aloo! Perfectly spiced, hearty, and ready in just 40 minutes. Save this vegan and gluten-free recipe for your next meal prep or weeknight dinner! 🌱✨ #InstantPotRecipe #TriniFood #VeganCooking

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Course: Breakfast, dinner, lunch, Side Dish

Cuisine: Indian, Trinidadian

Keyword: curry channa, curry channa and aloo, curry chickpeas, cury chickpeas with potatoes, instant pot curry channa and aloo

Prep Time: 10

Cook Time: 40

Servings: servings

Calories: 360kcal

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

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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).

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