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Main course · Caribbean

Guyanese Curried Channa and Aloo with Rice

35 min Serves 4 ~634 kcal/serving ~£4.80 (£1.20/serving) Dairy-freeGluten-freeKid-friendlyVeganVegetarian

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Ingredients

  • 800 g tinned chickpeas, drained
  • 2 baking potatoes
  • 2 tbsp caribbean curry powder
  • 1 onion
  • 2 garlic cloves
  • 300 g long grain rice

Nutrition (per serving)

Calories
634 kcal
Protein
22.9 g
Carbohydrate
113.2 g
of which sugars
4.4 g
Fat
6.4 g
of which saturates
0.9 g
Fibre
18.1 g
Salt
1.24 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Peel and cube the potatoes, then fry the sliced onion and crushed garlic in a little oil for 5 minutes.

  2. 2

    Stir in the caribbean curry powder and cook for 1 minute until fragrant.

  3. 3

    Add the potatoes, chickpeas and 300ml water, cover and simmer for 20 minutes until the potatoes are tender.

  4. 4

    Mash a few of the chickpeas against the side of the pot to thicken the sauce, then simmer for a final 5 minutes.

  5. 5

    Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, drain, and serve with the curried channa and aloo.

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