As a small fella growing up in Trinidad and Tobago, one of my favorite Saturday morning dishes was curry aloo, potato curry, served with hot sada roti and a bit of mango kuchela on the side.
This Classic Curry Chickpeas with Potato & Spinach takes that childhood favorite and builds on it with the addition of canned chickpeas (channa) and fresh baby spinach for a rich and filling one-pot meal. If you’re looking for a quick Caribbean vegan curry or a gluten-free chickpea curry recipe with real island flavor, this one’s a sure hit. The madras curry base, green seasoning, cumin, and garlic come together in perfect harmony. And once you scoop that thick, fragrant sauce up with roti or rice, you’ll know you’ve got a new favorite on your hands.
Ingredient Guide
- Vegetable Oil: Use a neutral oil like sunflower or canola to sauté aromatics and form the curry base.
- Onion: Adds sweetness and depth; cook low and slow to soften.
- Garlic: Boosts savoriness and complements the curry and cumin.
- Cumin Seeds (geera): Add earthy, roasted depth typical of Trinidadian curry dishes.
- Scotch Bonnet Pepper: Brings heat and aroma; use less or omit for a milder version.
- Black Pepper: Adds a layer of background spice.
- Curry Powder (Madras Blend): The flavor foundation—cook thoroughly to eliminate rawness.
- Caribbean Green Seasoning: Gives herbal depth and signature island taste; use homemade or bottled.
- Potatoes: Add creaminess and body to the dish; waxy or all-purpose potatoes work best.
- Chickpeas: Convenient and protein-rich; rinse well to remove excess salt and starch.
- Baby Spinach: Wilts quickly and balances the richness; frozen can be used if well-drained.
- Salt: Season to taste; adjust at the end after flavors develop.
- Water: Used to simmer the curry and control thickness.
Shopping Made Easy
- Canned chickpeas are easy to use, rinse thoroughly to remove brine.
- Madras curry powder is available in Caribbean or Indian grocery aisles—look for bright yellow color and deep aroma.
- Use baby spinach for quick cooking, or substitute frozen chopped spinach if drained well.
- Caribbean green seasoning can be made at home with herbs like thyme, scallion, and garlic or purchased pre-made.
- Choose medium-starch potatoes that hold their shape but still soften nicely in curry.
Cooking Notes from the Kitchen
- Sauté aromatics low and slow to build the best curry flavor base.
- Cook curry powder fully to avoid a raw or bitter aftertaste.
- Crushing some of the potatoes and chickpeas at the end thickens the curry naturally.
- The curry will thicken as it cools, so adjust water based on how you plan to serve it—roti calls for more gravy.
- Taste and adjust salt after simmering, not before.
Can I use dried chickpeas instead of canned?
Yes, just soak overnight and boil until tender before using. Adjust the cooking time accordingly.
Is this dish freezer-friendly?
It freezes well. Cool completely and store in portions. Reheat gently and add a splash of water if too thick.
What’s the best spinach substitute?
You can use shado beni (culantro), callaloo leaves, or even chopped kale; just add a few minutes of cooking time.
Can I leave out the scotch bonnet?
Yes, especially if you’re sensitive to spice. The curry will still have great flavor without it.
Curry Chickpeas with Potato and Spinach
Ingredients
- 2-3 tablespoons vegetable oil
- 1/2 onion medium, diced
- 4 cloves garlic diced
- 1/2 teaspoon cumin seeds geera
- 1/2 scotch bonnet pepper thinly sliced
- 1/4 teaspoon black pepper
- 2 1/2 tablespoons curry powder madras blend
- 1 teaspoon Caribbean Green Seasoning
- 3 potatoes large; cut into 2-inch cubes
- 1 can chickpeas rinsed
- 1/2 pound baby spinach
- 1/2 teaspoon salt adjust to taste
- 2 1/2-3 cups water
Instructions
- Heat oil in a wide pan on medium heat. Add onion and garlic, reduce heat to low, and sauté for 2–3 minutes.
- Add cumin seeds and scotch bonnet. Cook for another 1–2 minutes.
- Add the Cumin Seeds (1/2 teaspoon), along with the Scotch Bonnet Pepper (1/2) and Freshly Ground Black Pepper (1/4 teaspoon) and cook another 1-2 minutes.
- Stir in curry powder and cook for 3–5 minutes, stirring constantly, to toast and deepen flavor.
- Add potatoes and increase heat to medium-high. Stir well to coat in the curry base.
- Add chickpeas, water, and green seasoning. Bring to a boil.
- Reduce heat, cover slightly, and simmer gently for 25 minutes. Add salt and stir.
- Use a spoon to mash a few chickpeas and potatoes to thicken the sauce. Add spinach and cover. Cook for 2–3 more minutes until wilted.
- Taste for salt and serve hot with roti or rice.
