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!