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Gary's Channa & Aloo Curry (With Heat!) Recipe

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This recipe for Gary's Channa & Aloo Curry (With Heat!) is from Ma's West Indian Cookbook - 7th Edition (2023) , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 pound channa or raw chickpeas or 1 can of cooked chickpeas
2 tablespoons minced garlic
1/4 teaspoon turmeric
1 pound potatoes, boiled
2 tablespoons curry powder
5 tablespoons cooking oil
6 cups water (for soaking before cooking)
1 hot congo pepper (if too hot, use only a small piece)
2 tablespoons baking powder (for soaking overnight)
Salt to taste (or 1 teaspoon)

Directions:
Directions:
Soak the channa and baking powder in 6 cups water overnight at room temperature.
The next day, boil the channa until cooked.
Boil the potatoes separately.
Heat a saucepan at medium heat and add the cooking oil to heat for about 3 minutes.
Add salt, garlic, peppers and stir for 1 minute.
Add curry powder, then simmer and stir for 2 minutes.
Add chickpeas and boiled potatoes, stirring constantly, for about 15 minutes on medium heat.
Add about 2 to 3 cups water for a more saucy dish.
Cool and serve.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
14 hours / or 1 hour if using canned chickpeas

 

 

 

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