Trinidad Curry Channa with Eggplant (No Pre-Boiling Method) -

Trinidad curry channa with eggplant served in bowl

Trinidad Curry Channa with Eggplant (No Pre-Boiling Method)

A traditional Diwali-favorite curry made from dried chickpeas—no pre-boiling required! The combination of chickpeas, potatoes, and eggplant creates a thick, flavorful sauce that’s deeply satisfying.

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Course: Breakfast, dinner, lunch

Cuisine: Caribbean, Indian, Trinidad, Trinidadian, West Indian

Keyword: caribbean recipes, channa and baigan, curry channa, curry channa with baigan, curry chickpeas, curry chickpeas with eggplant, diwali curry channa, trini curry channa, trini recipes, west indian reicpes

Prep Time: 10

Cook Time: 1

Servings:

Calories: 251kcal

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.

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