potato curry Archives | CaribbeanPot.com

Did your mom fry the eggs after boiling them and before making the curry? While it seems that’s the traditional way of making this comforting dish, our mom would simply boil the eggs and add them (cut in 1/2) to the curry base. Additionally I don’t recall that she ever added potatoes or aloo to it.

You’ll Need…

3 tablespoon veg oil
7 hard boiled eggs
1 medium onion (diced)
3-4 cloves garlic (smashed)
1/2 teaspoon black pepper
1 scotch bonnet pepper (optional)
1 teaspoon ground masala
1 1/2 – 2 tablespoon curry powder
1 3/4 cups water
1 medium tomato (diced)
3/4 teaspoon salt (adjust)
4 medium potatoes (pre-boiled in salted water)
2 tablespoon chopped parsley

Notes. May I recommend following along with the video below as much more about the recipe is discussed there. If making this dish gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. You’ll notice that I finished with chopped parsley, traditionally chopped Chadon Beni (culantro) would be used. Alternatively chopped cilantro (coriander) could be used. Should you want to add Caribbean Green Seasoning after adding the onion and garlic, it would make a great addition.

Heat the oil in a wide pan over medium flame and fry the boiled eggs (peeled) until they form a slight crust and take on a golden color. How dark you want it is totally up to you. Remove and set aside.

Reduce the flame to low and add the onion, garlic, black pepper, scotch bonnet pepper (any spicy pepper you like and in the amount you can tolerate), ground masala and cook for 3 minutes (same pot).

Now add the curry powder of your choice and cook for a further 3-4 minutes on low.

Turn the heat up to med/high and add the water, which you’ll bring to a boil. Then add the diced tomato and salt and cook on a rolling boil for 4 minutes (med/low heat).

It’s now time to add the pre-boiled potato (aloo) to the pot.

This will allow the potatoes as well as the eggs to absorb that lovely curry sauce we created. Add the eggs back to the pot now.

Tuck everything under the curry sauce and cook on a simmer for 4-5 minutes.

Now determine if the salt is to your liking and adjust if necessary, then top with the chopped parsley and reduce the sauce or gravy to the consistency you prefer. In my case I shut off the stove after adding the parsley and allowed the pot’s residual heat to thicken things up for me.

Mom would usually serve this with Sada Roti, but I was too lazy to deal with flour, so I heated a buss-up-shut (paratha) roti I had in the freezer.

Should you want to add a teaspoon of ground roasted cumin (geera) the final 3-4 minutes of cooking, it will further enhance this curry dish.

Channa and Aloo with Shrimp.

July 23, 2024June 28, 2024Leave a Comment

I’m sure we can all agree that Curry Chickpeas (channa) with Potato (aloo) is insanely tasty and comforting, especially when you have freshly made Paratha Roti on the side. With that in mind, allow me to share yet another way to further enhance this wonderful curry dish. If you head over to the Recipe Index, you’ll find other variations I’ve shared over the years.

You’ll Need…

3/4 lb medium shrimp (cleaned)
2 tablespoon Caribbean Green Seasoning (divided)
2 1/2 tablespoon curry powder (divided)
3/4 tablespoon salt (divided – adjust)
1 tablespoon black pepper (divided)
3 tablespoon olive oil (divided)
1 med onion (sliced) 7 cloves garlic (crushed)
1 scotch bonnet pepper (optional)
1 tablespoon ground masala
1 teaspoon turmeric (saffron)
4 large potatoes (sliced)
1 large can chickpeas (channa)
3 1/2 cups water (adjust)
1 teaspoon ground roasted Cumin (geera)
2 tablespoon chopped cilantro

Notes. May I recommend that you follow along with the video below as much more about the recipe is discussed there. I used an entire Scotch Bonnet pepper as I like my curry spicy. You may leave it out or use (any hot pepper) in amounts you can tolerate. And finally, if making this dish gluten free, please go through the full list of ingredients to ensure that they meet your specific gluten free requirements. Especially the curry powder you use as some can contain fillers.

Season the cleaned and deveined shrimp with 1/3 of the salt, 1/3 of the Caribbean Green Seasoning, 1/3 of the black pepper and 1 tablespoon of the olive oil. Use any oil you prefer cooking with. Stir and let it sit for 5 minutes.

Heat your saucepan on a medium flame, then quickly cook the shrimp for 90 seconds, then remove and set aside for later. They will curl and change to a pink/orange color. Don’t cook longer or they will go chewy.

In the same pot (lower the heat) add the remaining oil along with the garlic, onion and scotch bonnet pepper. Cook on low for 2-3 minutes. After which you’ll add the remaining back pepper, curry powder, green seasoning, turmeric and ground masala. Continue cooking on low for another 2-3 minutes. Add a bit more oil should it be overly dry.

In the video I explained that I cut the potatoes in 2 sizes so the bigger pieces will hold some shape as they cook. Turn the heat up to med and add the sliced/washed potatoes to the pot and stir well.

At this point you may add the chickpeas (say channa) to the pot, along with the water and remaining salt. In the video I explained why I rinse and drain the chickpeas as well as remove the other skin (discard).

Bring to a boil, then reduce to a simmer and cook until the potato is tender and start falling apart.

About 20-25 minutes later it will be time to taste for salt and adjust to your liking. If you find that the gravy or sauce is a bit runny, use the back of your spoon to crush a few pieces of the potato. However keep in mind that as it cools it will thicken further, plus the residual heat from the pot will thicken things too.

Add the cilantro (were I in the Caribbean I’d add chopped Chadon Beni aka culantro) and geera and stir well. Then it’s time to return the shrimp to the pot, stir well and cook for 1 minute before turning off the stove.

Simplicity at it’s best in my humble opinion.

Gluten Free Meat & Poultry

Curry Chicken With Chickpeas & Potato (channa and aloo).

May 27, 2025July 10, 201513 Comments

Curry channa and aloo (chickpeas and potato) is a classic vegetarian curry dish hailing from the Caribbean… with a strong Indian influence. Due to the fact that Indian indentured laborers where brought in from India after slavery was abolished to upkeep the sugarcane industry. I started adding chicken to the mix as a means of adding more flavor and added texture to the mix. Plus it’s a great way to use chicken breast, without it going dry and bland. I may have mentioned that I’m no fan of chicken breast – more a dark-meat kinda guy. In this recipe we’ll cut back on the overall cooking time by using canned chickpeas (Channa) and in an upcoming post, I’ll show you how to use shrimp instead of chicken.

You’ll Need…

1 lb boneless chicken breast
1 can chick peas (about 2 cups)
1 1/2 tablespoon curry powder
1/2 scotch bonnet
1/4 teaspoon salt
1 tomato
1 teaspoon caribbean green seasoning
2 tablespoon veg oil
1/4 teaspoon black pepper
3 cloves garlic
1/2 small onion
2 tablespoon cilantro (or shado beni | culantro)
2 cups water
1 large potato
2 slices ginger (optional)

Important: If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary needs (specially the curry powder – some brands contain flour as a filler).

Place the cubed (1 inch pieces) chicken in a bowl and season with the chopped tomato, salt, black pepper, Caribbean green seasoning, chopped scotch bonnet (no seeds) and diced tomato. Mix well and allow to marinate for 30 minutes. Remember to wash your hands with soap and water after handling such hot peppers.

In a deep saucepan heat the oil on a low heat, then add the diced onion and garlic and cook (low heat) for about 3 minutes. Then add the curry powder (your fav) and cook for another 3-4 minutes on low. This step we’re cooking the rawness of the curry and highlighting the spices which make up the curry blend.

Turn the heat to med/high and add the seasoned chicken pieces to the pot and stir well. The idea is to deglaze the bottom of the pan to pick up all the curry goodness. Cook for about 5-7 minutes, stirring often. the chicken will spring it’s own juices.. that’s natural.

Add the 2 cups of water to the same bowl you marinated the chicken in to pick up any remaining marinade..we need that. By this time the liquid in the pan will start burning off and you’ll start seeing the oil we started off with. Add the cubed potato (large pieces) and chickpeas (be sure to wash and drain).

Stir well, add the water, ginger and bring to a boil. As it comes to a boil, reduce to a rolling boil and cook with the lid slightly ajar for about 25 minutes. Basically until the pieces of potato are tender and you have a nice thick gravy.

Taste for salt and adjust if necessary (remember we only added salt when we seasoned the chicken) – that was enough for me. If by chance you find that your gravy is too thin, use the back of your cooking spoon to crush some of the chickpeas and potato and it will thicken things. Top with the chopped cilantro (or shado beni) and enjoy (with rice or roti)!

Such a classic curry dish and so easy to put together. Remember in the coming weeks I’ll have something very similar, except we’ll be using some plump shrimp for a totally different flavor – you’ll be blown away with that one.

Gluten Free Meat & Poultry

Tropical Curry Beef With Potato Recipe.

November 10, 2014March 29, 201054 Comments

curry beef with potato and roti One of the things I love doing is watching cooking shows, but ever since I reduced the amount of channels we get from our cable package, I was left without the cooking channel. I hated having to pay for channels we never watch, just to get the Cooking Channel. Even to get the cooking channel added as a stand alone within our current package, means having to pay pretty much the same price as I was paying before when it was packaged. The next option for me is Youtube, and it FREE.

There is no better source than YouTube for cooking videos and I can spend hours at a time.. well, if I didn’t have to work etc. It’s simply mind-blowing when you start looking at how people from all over the world use curry. It’s got to be one of those things that have the most variations I’ve ever come across. There’s no 2 regions that cooks curry the same… even within the Caribbean itself, there are a few different techniques for cooking with curry. That said, here’s my tropical curry beef with potato:

You’ll Need…

1 lb beef (cut into 1 inch cubes)
1 teaspoon salt
1 teaspoon green seasoning mix (optional)
1 scallion
1/2 hot pepper (habanero, scotch bonnet or whichever you like)
dash black pepper
1 medium tomato diced
2-3 tablespoon cilantro or shado beni (chopped fine)
1 teaspoon ketchup
1 heaping tablespoon curry powder
1/4 teaspoon geera powder (cumin)
1 onion sliced
3 cloves garlic (crushed and sliced)
3 tablespoons vegetable oil
1/4 cup water (for cooking curry)
3 1/2 cups water for final cooking stage
3 medium potatoes (1/4s)

* I used a special Madras blend of curry powder that I get from the islands. I find it to be uniquely Caribbean-like and not as heavy or pungent as the ones that comes directly from India. Be sure to read the label of the curry powder you use if doing this recipe gluten free as some may contain flour as a filler and will not meet your specific gluten free dietary needs.

Cube and wash the pieces of beef with the juice of a lime or lemon (not mentioned in the ingredients list) and water. Drain off the excess water and season with the salt, black pepper, ketchup, scallion, green seasoning, cilantro or shado beni and tomato. Then cover and place in the fridge to marinate for about 2 hours. If you’re in a rush, marinate for at least 15 minutes.

seasoned beef for curry

After the two hours of marinating, put a pan on medium/high heat and allow the 3 tablespoons of oil to heat. Now add the onion, garlic and hot pepper and allow to cook until you start seeing the edges go golden brown. This is an indication that it’s time to add the curry powder and ground geera (cumin). Cook for a couple minutes, then add the 1/4 cup of water. We’re now cooking the curry to allow it to bloom. This will cook for about 5 minutes before after it starts drying off. Allow all the liquid to burn off and you should have a sort of grainy paste on the bottom of the pan… add the seasoned beef at this point and stir.

onions for curry beef

onions and garlic for trini curry

cooking curry for beef

cooking jamaican curry

jamaican curry beef

recipe for curry beef with potato

recipe for curry beef

Stir well so everything gets coated with the cooked curry. Then cover the pot, turn down the heat to low and allow this to cook for about 25-35 minutes. you will notice that it will spring a lot of natural juices.

trini curry beef

While this cooks, peel, wash and cube your potato and place it in the bowl you had the seasoned beef in. Then pour in the 3 1/4 cups of water and try to pick up any seasoning that may have been left behind. TIP I like seeing pieces of potato when the dish is finished, so this is why I cut each potato into 4 pieces (big) so it will not totally melt away as we cook the beef to tenderness.

After about 25 minutes on very low heat (gentle simmer), remove the lid and turn up the heat to burn of any remaining liquid. After which you add the water and pieces of potato, bring to a boil and reduce to a gentle simmer. Ensure the pot is covered and cook for about 40-50 minutes. Basically until the beef is really tender and most of the liquid is gone. If you find that the liquid is till runny and the beef is tender, simply turn the heat up and cook until you get to the desired thickness. Check for salt near the end..since everyone preference for salt is a bit different.

putting potato in curry beef

potato with curry beef

trinidad curry beef recipe

currying beef

potato and curry beef

curry beef with roti

I was lucky enough to have some buss-up-shut roti in the freezer, so I nuked it and had a wonderful dinner. BTW, if you ever have excess roti, simple place in a freezer lock bag and freeze. I have some that lasts up to 3 months (as long as there’s no air in the bag) and they heat rather well in the microwave. So if ever I go to a friend’s home and they’re serving roti and have extras at the end of the night.. I bring those babies home with me for future use.

I’d love to hear from you, so please leave me your comments in the area provided below.

happy cooking

chris…

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Vegetarian

Curry Channa (Chickpeas) With Aloo Recipe.

November 12, 2014October 26, 200954 Comments

aloo and channa Channa and aloo or “chickpeas with potato” cooked in curry and stuffed into “hops” bread was a fav of mine growing up. I would visit my uncle who was a teacher at Marabella Junior Secondary school and just outside the gates were vendors selling all sorts of local street food. Including channa and aloo sandwiches (they also had a range of hotsauces to top this off with). Then how could one forget Divali time when we would get invited to our friends place down the road for dinner. This usually meant curry channa and aloo with roti. It was a festive time and the table would be packed with a huge assortment of dishes, but all I ever wanted was the buss-up-shut roti and channa with aloo.

In my recipe I used canned channa, but if you have access to the dry peas and you have the time, give those a try as well. It just means you’ll have to boil the dry version until tender before adding to the curry potato. But you’ll avoid having to use processed peas which sits in a ton of salt and whatever else is used in canning process.

You’ll Need…

1 can chickpeas (also known as channa, garbanzo bean, Indian pea, ceci bean, bengal gram, Kabuli chana, konda kadalai, kadale kaalu, sanaga pappu, shimbra, Kadala)
2 tablespoon curry powder (madras)
1/4 teaspoon salt (add more to your taste)
dash black pepper
1/2 medium onion sliced thin
1/4 hot pepper (I use habanero or scotch bonnet)
3 cloves garlic – crushed and minced
3 leaves of shado beni (or 2 tablespoon cilantro)
2 medium potatoes cubed
2 tablespoons water for the curry paste
4 tablespoons water to add to the cooked curry
2 1/2 cups water
2 tablespoon vegetable or olive oil

You have 2 options when using the canned channa. You can rinse and cook or rinse, remove the skin and then cook. Since I hate the sort of gritty taste the skin gives the dish, I usually remove the skins from each channa grain. Yes, it does take about 15-20 minutes to remove them all, but the end result is much better in my opinion. Side note: If you were to purchase any dish that comes with curry channa (doubles to name one) the vendor would not have taken the time to remove the skins off the channa. So you know it tastes good even with the skin.. it’s just my personal choice.

After I’ve emptied the can of channa and rinsed it under running water, I start removing the outer skin. This is rather simple… take a channa between your fingers and apply a little pressure. The skin and channa will separate easily.

chickpeas or channa

channa for curry

how to remove the skin from chickpeas

cooking curry channa

channa with aloo

Now that we’ve removed all of the outer layer from the channa it’s time to slice and mince up the onion, pepper, garlic and shado beni to start cooking. Don’t forget to peel and dice the potato as well. In a fairly deep saucepan, heat the oil on medium to high heat and get ready to cook the curry a bit. Put the curry in a small bowl and pour in the 2 tablespoons of water, then stir to a thick paste. Pour this into the heated oil and allow to cook for a few minutes. As it dries down a bit, add the onion, garlic, pepper and shadow beni and stir around. To give this a bit of time to cook, add about 4 tablespoons of water. (you’ll cook the curry mixture for 4-8 minutes in total)

curry channa ingredients

curry channa recipe

curry for channa

fry curry for channa

When the onion and garlic is soft and the liquid is all burnt off, add the potato and stir around to coat every piece with the curry mixture we just made. Immediately after add the channa and stir.

curry chickpeas

trini curry channa

channa and aloo

Pour in the 2 and 1/2 cups of water, add the salt and a dash of black pepper then bring to a boil and reduce to a gentle simmer (pot closed). Allow this to cook for about 20 minutes or until the potato is tender. By now the water would have dried up and a thick sauce should have started to form. I like this dish with a bit of a thick gravy or sauce so using the back of my cooking spoon I press down on the potato and some of the channa. Then stir around so any runny liquid will get nice and thick. If you notice that after the 20 minutes cooking time you have little or no liquid in the pot, feel free to add some more and bring it to a boil. Same trick applies.. push down using the back of your spoon to help thicken the sauce.

trini curry channa and aloo

curry aloo and channa

trinidad curry channa

Sometimes you wonder why it’s taken you this long to make something you usually purchase, when it’s so simple to make. leave me your thoughts below.

Happy Cooking

Chris…

p.s. hops bread is a a local bun the size of a hamburger bun in Canada and the US. It’s the main bun used for making sandwiches and you can get a fresh made batch at any of the local bakeries.

Vegetarian

Curry eggplant with potato (curry baigan and aloo).

March 5, 2012August 26, 200921 Comments

eggplant curry Here’s another one of the dishes my mom would prepare when we were kids which we refused to eat. Her way of getting us to eat it was to cook it without the curry and add leftover stew chicken, pork or beef near the end of the cooking process. Today when she visits I get her to make it several ways.. curry, without curry and I still love adding leftover stewed meats. My dad, the saltfish king that he is only likes this if there’s pieces of salted cod added near the end. According to him, this is the ONLY way this dish should be made.

This version is completely vegetarian, but feel free to add any leftover stewed (Caribbean style) meats you may have in your fridge. Also remember that if you’re looking for a truly unique twist to this, do as my dad would recommend and add some strips of dry salted fish. All you’ll have to do is soak the dried saltfish in hot water, then drain/rinse, shred and add to the pot about 5 minutes at the end of cooking.

You’ll need…
1 eggplant (baigan) about 1-2 lbs – peeled and cubed
1 small onion diced
2 cloves crushed
3 tablespoons water
3 small potatoes cubed
1 tablespoon madras curry powder
1 1/2 tablespoon oil
1/4 teaspoon green seasoning (optional)
1/4 teaspoon salt
dash black pepper
1/4 hot pepper (habanero, scotch bonnet or chilli)

* I”ve also seen people prepare this dish without peeling the eggplant. Personally I find that the skin causes the finished dish to be over-powered with the flavour of the eggplant.

Start off by peeling and dicing the eggplant and potato into cubes (set aside in a bowl). Then peel and slice the onion, pepper and crush the garlic.

baigan and alloo

curry baigan

curry potato with eggplant recipe

eggplant recipe

Pour the oil in a fairly deep saucepan and heat on medium to high heat. When the oil is hot add the curry powder and stir for about 3 minutes, then add the onion, garlic and hot pepper. Allow this to cook for another couple minutes, then add about 3 tablespoons of water and using a spoon try to scrape the pot so the bit of cooked curry will release from the bottom of the pan. When this dries back down (see image below) start adding the cubed eggplant, potato, salt and black pepper (add the green seasoning mix at this point as well – optional). Then reduce to the lowest setting on your stove with the pot covered. Stir occasionally and keep an eye on things. It will release some natural juices which should be enough for it to cook without burning, but if you notice that it starts to stick to the bottom of the pan, it means that your heat may still be a bit too high… add a few tablespoons of water and place the pot on a smaller burner where the heat will be lower.

Allow this to cook for about 25 minutes or until the potato is fully cooked and the eggplant starts to dissolve and marry with the potato. Though not the prettiest looking dish, it’s packed with flavour and quite tasty when paired with roti, fry bake or any type of flat bread you may have.

curry baigan and alloo

curry eggplant

curry eggplant recipe

baigan with potato curry

eggplant with potato recipe

potato with eggplant curry

eggplant curry

curry potato eggplant

trini baigan and alloo

I believe the word “baigan” is Indian in origin and it made it’s way to the Caribbean with the indentured workers that came to the Caribbean in the 1800’s. Do leave me your comments below.

Happy Cooking!

Meat & Poultry Vegetarian

Potato with leftover chicken in a delightful curry sauce.

May 27, 2025April 12, 20098 Comments

simple-curry-potato-recipe So what do you do with the left over stew chicken from the day before? Our main meal of the week in Trinidad and Tobago is usually “Sunday lunch”. I recall my mom going all out just about every Sunday, which usually included her famous stew chicken. As we were kids and didn’t eat much, there was usually left over chicken… that slowly changed as we grew older and our appetite increased. Back then, Monday dinners usually meant curry potato with the added chicken for extra flavor, paired with either rice or roti.

That tradition now continues in our household, but it’s not a Monday thing…

You’ll need…

2 large potatos

1/4 teaspoon of salt

1/8 teaspoon of black pepper

1 tablespoon of vegetable oil (any that can withstand high heat)

1 medium onion sliced

2 cloves of garlic sliced

1/4 of a hot pepper – habanero (only add if you like extra spicy)

leftover stew chicken (leave out chicken if you want it vegetarian)

2 cups water

4 tablespoons water

1 1/2 tablespoon of your favorite curry powder.

ingredient-for-curry-potato

Peel and dice the potato into 1-2 inch pieces, then wash and keep handy. Prepare the garlic and onion by peeling and slicing into thin pieces. You may also crush the garlic if you wish, but I leave in slices so our girls can see them when the dish is complete. This way they can remove if they wish when eating.

I now add the curry powder to a bowl with the sliced onions and garlic.

trini-curry-potato

In a heavy pan I place the oil over medium to high heat. Just before it starts to smoke, I add the curry, onion and garlic mixture and let cook for about 2 minutes. In the same small bowl that the curry mixture was in, I add the 4 tablespoons of water and rinse (get any curry that was left back). Now pour that water into the pot with the cooked curry, onions and garlic. Let that cook until the water evaporates and you now have a bit of a paste.

spicy-curry-potato

Our next step is to add the diced potato and move around, so everything gets coated. This can take a couple minutes.

curry-potato-with-sauce

Add the salt, pepper, habanero and remaining water. The goal is to try and have enough water to cover the potato so it will cook evenly.

potato-curry

Bring to a boil, then lower the heat to a simmer and cover. Allow this to cook for about 15-20 minutes or until the potato is tender and starts to melt away to form a nice thick sauce. Here is where the dish goes from being vegetarian… Add the pieces of leftover chicken and let simmer for about 5 minutes. If you’re going with the vegetarian version, allow to thicken and serve at this point.

simple-curry-potato-recipe

The goal is to allow the runny sauce to thicken up, so you may have to crush the potato a bit if necessary by pressing down on them with the back of your cooking spoon. Please taste for salt and add if necessary. I’m not a heavy salt eater, so you may find that some of my dishes do require more salt – basically to your taste!

curry-potato

Tip. If you live in a country where your home is closed up for the winter months and you’re worried about the curry smell lingering around, burn a candle (scented is great) during and after you’re done cooking. If the smell is really strong (depends on the curry powder you use), you add either a vanilla bean or piece of cinnamon to a couple cups of water and boil for a bit. The fragrance will envelop your home, but you may feel like having apple pie.

Share your thoughts on this and all the recipes on CaribbeanPot.con by using the comment box at the bottom of each recipe posted.

potato curry

Egg And Aloo (curry egg with potato).

Channa and Aloo with Shrimp.

Curry Chicken With Chickpeas & Potato (channa and aloo).

Tropical Curry Beef With Potato Recipe.

Curry Channa (Chickpeas) With Aloo Recipe.

Curry eggplant with potato (curry baigan and aloo).

Potato with leftover chicken in a delightful curry sauce.

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