Caribbean Classics
Curry Channa, Pigeon Peas & Aloo | Ultimate Comfort Food
Further exploring the plant-based and vegan side of Caribbean cooking, today I’m bringing together two cherished recipes, Curry Channa (chickpeas) and Curry Pigeon Peas, with the addition of aloo (potatoes) to create an incredibly comforting Caribbean-style curry. This Curry Channa, Pigeon Peas & Aloo combines three humble ingredients in a fragrant, spice-infused sauce that develops wonderful depth of flavor as everything simmers together. Certainly, memories of my childhood in Guaracara, Trinidad.
As the garlic, geera (cumin seeds), and curry powder cook, the kitchen fills with that warm, earthy aroma that makes a pot of Caribbean curry so inviting. The chickpeas and pigeon peas provide a hearty texture, while the potatoes absorb the spices and help give the gravy a lovely consistency. It’s simple, satisfying plant-based cooking that doesn’t need meat to deliver plenty of flavor.
I especially enjoy this curry with sada roti or paratha roti, aka buss-up-shut. There’s something wonderful about tearing off a piece of soft roti and scooping up those tender legumes, chunks of potato, and flavorful gravy. This curry also works beautifully as a topping for steamed rice or as a hearty side dish.
Whether you’re exploring Caribbean vegan recipes or simply looking for a comforting meal made with accessible ingredients, I encourage you to give this combination a try. Serve it with your favorite roti, perhaps alongside some mango kuchela or apple kuchela, and enjoy.
Shopping Made Easy
- Frozen pigeon peas are available at many Caribbean grocery stores and some supermarkets. Canned pigeon peas are a convenient alternative if you want to skip the initial boiling stage.
- Canned chickpeas are particularly convenient for this recipe. You can remove their outer skins if you prefer, but this is optional.
- Choose potatoes that become tender during simmering and absorb the flavors of the curry gravy.
- Caribbean curry powder and anchar masala are available at most well-stocked Caribbean and West Indian grocery stores.
- Caribbean green seasoning can be purchased ready-made at many Caribbean markets.
- Fresh Scotch bonnet peppers and chadon beni are commonly available at Caribbean grocery stores.
- Olive oil is listed in the recipe, but you can use another cooking oil if you prefer.
Cooking Notes from the Kitchen
- Frozen pigeon peas need to be boiled before being added to the curry. If you’re using canned pigeon peas, you can skip this step.
- Removing the outer skins from the chickpeas is optional. As I demonstrate in the accompanying video, I sometimes remove them and explain why. However, this can take a few minutes, so feel free to skip it if you’re short on time.
- Take your time when toasting the curry powder. This helps release the aroma of the spices and contributes to the depth of flavor in the finished curry.
- If the curry powder begins sticking to the pan while toasting, add a little more oil as needed.
- Adding a small amount of water after frying the curry powder helps loosen the flavorful residue from the bottom of the pan. Allow that liquid to cook off before continuing.
- Stir the curry approximately every 15 minutes during simmering, adding more water as needed to prevent sticking and maintain your preferred gravy consistency.
- I recommend using water rather than vegetable stock. This is a traditional Caribbean-style curry, and our ancestors did not rely on stock for dishes like this. In my opinion, vegetable stock introduces flavors that can change the character of the finished curry.
- If you enjoy spicy food, include the Scotch bonnet pepper. Otherwise, leave it out for a milder curry.
- Keep in mind that the curry will continue to thicken after you turn off the stove. A heavy cast-iron pot retains considerable heat, so account for this when deciding when the curry is ready.
- Since this curry is usually served with paratha or buss-up-shut roti, I recommend leaving enough gravy to scoop up with the roti.
- Mango kuchela makes a wonderful accompaniment. If you’ve made my apple kuchela recipe, this is also a great opportunity to enjoy it.
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Curry Channa, Pigeon Peas & Aloo
This hearty Caribbean-style curry combines chickpeas, pigeon peas, and potatoes in a fragrant, spice-infused gravy. This satisfying plant-based dish pairs beautifully with sada roti, paratha roti, buss-up-shut, or steamed rice.
Ingredients
- 300 g / 11.6 oz frozen pigeon peas pre-boiled
- 2 tablespoons olive oil
- 1 large onion sliced
- 10-12 cloves garlic smashed
- 3/4 tablespoon geera cumin seeds
- 2 1/2 tablespoons curry powder
- 1 teaspoon black pepper
- 540 ml / 19 fl oz chickpeas rinsed, skins removed
- 1/4 cup water
- 2 lbs potatoes cut into large pieces
- 1 small Scotch bonnet pepper optional
- 1 tablespoon Caribbean green seasoning
- 1 tablespoon anchar masala
- 1 teaspoon salt adjust to taste
- 3-4 cups water
- 2-3 tablespoons chadon beni chopped
Instructions
- Rinse the frozen pigeon peas with cool water. Place them in a deep saucepan and cover with water, ensuring the water level is approximately 2-3 inches above the peas. Bring to a rolling boil and cook for 45-50 minutes. Drain, rinse, and set aside.
- Heat the olive oil in a deep, heavy saucepan over medium heat. You can use any cooking oil you prefer. Add the sliced onion, smashed garlic, and cumin seeds. Cook for approximately 2-3 minutes, or until fragrant.
- Reduce the heat to medium-low and add the curry powder and black pepper. The goal is to toast, or fry, the curry powder to release the aromas of the spices that make up the blend. Your kitchen should begin to fill with that comforting, warm, homely scent associated with a good Caribbean curry. Cook for approximately 4 minutes, or until the curry powder darkens slightly and begins to clump. Add a little more oil if you notice that it is sticking to the pan.
- Now add the pre-cooked pigeon peas along with the rinsed chickpeas, or channa. If you’re using canned pigeon peas, there’s no need to pre-cook them. Rinse and add them to the pan.
- In the video accompanying this recipe, I demonstrate how I remove the outer skins from the chickpeas and explain why I do so. However, this is entirely optional, as removing all the skins can take a few minutes.
- Stir well to coat the legumes in the curry mixture. Add the 1/4 cup of water to deglaze the pan and loosen the flavorful curry residue from the bottom. A lot of flavor lives in that residue, so take the time to lift it into the mixture. Allow the liquid to cook off.
- Add the potato pieces, Caribbean green seasoning, Scotch bonnet pepper if you're using it (or any spicy pepper in the amount you can tolerate), anchar masala, salt, and 3 cups of water. Increase the heat and bring everything to a boil, then reduce the heat and maintain a simmer.
- As the curry cooks, stir it approximately every 15 minutes and add more water as needed. If you’re wondering whether vegetable stock would be better than water, I’d humbly suggest sticking with water. This is a traditional Caribbean-style curry, where our ancestors never used stock. To be honest, in my opinion, vegetable stock can taint the finished Curry Channa, Pigeon Peas & Aloo by introducing flavors that don’t belong in this particular dish.
- Cook for approximately 45 minutes, then it’s time to personalize things. Taste and adjust the salt to your liking, and determine whether the sauce or gravy has reached a consistency you’re happy with.
- Keep in mind that, as in my case, the cast-iron pot I used retains a lot of heat. The gravy will continue to thicken even after you turn off the stove, so account for that when deciding when the curry is ready. Just before you turn off the stove, add the chopped Chadon Beni (aka culantro or Bandanya)
- Since this dish is usually served with paratha or buss-up-shut roti, it should have a bit of sauce or gravy. Along with the roti, most of the time you'd have a side of mango kuchela. If you've made my apple kuchela, now would be a great time to enjoy some as well.
- Have you ever combined channa and pigeon peas with aloo in a curry dish? I'd love to hear from you in the comments below. If you have any related questions, feel free to reach out in our private member area, the Ajoupa! Membership is 100% FREE!
Video
Notes
Frequently Asked Questions
Yes. Canned pigeon peas are a convenient alternative because they do not need the separate boiling stage. Rinse and drain them before adding them to the curry. Do I need to remove the skins from chickpeas for Curry Channa, Pigeon Peas & Aloo? No. Removing the outer skins is optional. I demonstrate the process and explain my reasons in the accompanying video, but you can skip this step if you prefer to save time. Can I use vegetable stock instead of water in Caribbean curry? I recommend water for this recipe. In my opinion, vegetable stock can introduce flavors that compete with the traditional Caribbean curry spices and change the character of the finished dish. What should I serve with Curry Channa, Pigeon Peas & Aloo? This curry pairs beautifully with sada roti, paratha roti, and buss-up-shut. You can also serve it over steamed rice (consider making my Coconut Rice). Mango kuchela or apple kuchela makes a flavorful accompaniment. How do I get the right gravy consistency for Caribbean curry? Add water as needed during simmering to prevent sticking and maintain the amount of gravy you prefer. Remember that the sauce will continue to thicken as the curry rests, particularly when cooked in a heavy cast-iron pot. Tried this recipe?Let us know how it was!
