Curry chickpeas (Channa) Served with potatoes (Alu) is so delicious and comforting, especially when served with freshly made paratha roti. With that in mind, let me share another way to make this great curry dish even more delicious. Visit my recipe index to find other variations I’ve shared over the years.
You will need…
3/4 pound medium shrimp (Cleaned)
2 tablespoons Caribbean Green Seasoning (Split)
2 1/2 tablespoons curry powder (Split)
3/4 tablespoon salt (Divide and adjust)
1 tablespoon black pepper (Split)
3 tablespoons olive oil (Split)
1 medium onion (sliced) 7 cloves of garlic (It was crushed)
1 Scotch bonnet pepper (option)
1 tablespoon masala powder
1 teaspoon turmeric (saffron)
4 large potatoes (sliced)
1 large can of chickpeas (Channa)
3 1/2 cups water (adjust)
1 teaspoon roasted cumin powder (Gira)
2 tablespoons chopped coriander
Note. The video below goes into more detail about the recipe, so I highly recommend watching it. I like my curry spicy, so I used a whole Scotch bonnet pepper. (Any chilli pepper) Finally, if you are making this dish gluten-free, check all of the ingredients list to make sure they meet gluten-free requirements, especially any curry powder you use may contain fillers.
Seasoning Shrimp that have been thoroughly washed and deveined Add 1/3 salt, 1/3 Caribbean Green Seasoning, 1/3 black pepper and 1 tablespoon olive oil (use your favorite oil). Stir and let sit for 5 minutes.
Heat a pan over medium heat and quickly cook the shrimp for 90 seconds. Then remove and set aside to eat later. The shrimp will curl and turn pink or orange. Do not cook any longer as they will lose their chewiness.
In the same pot (Turn down the heat) Add the remaining oil along with the garlic, onion and Scotch bonnet pepper. Fry over low heat for 2-3 minutes. Then add the remaining pepper, curry powder, green seasoning, turmeric and ground masala. Fry over low heat for a further 2-3 minutes. If the oil is too dry, add a little more oil.
The video explained that you cut the potatoes into two sizes so that the larger potato will hold its shape while cooking. Turn the heat to medium and add the sliced/washed potatoes to the pot, stirring well.
You can add the chickpeas at this point. (My name is Channa) Add water and remaining salt to a saucepan and mix. In the video, I explained why you should wash, drain, and peel the chickpeas. (destruction).
Bring to a boil, then reduce heat and simmer until potatoes are tender and beginning to fall apart.
After about 20-25 minutes, taste for salt and adjust thickness to your liking. If the gravy or sauce feels a bit runny, mash a few potatoes with the back of a spoon, but keep in mind that it will thicken further as it cools and will also thicken due to the residual heat of the pan.
Add coriander (If I were in the Caribbean, I’d add chopped chadon beni (aka culantro).) Add the geera and stir well.Then add the prawns back to the pan, stir well and cook for a minute and then turn off the heat.
In my humble opinion, simplicity is at its best.
