Trinidadian Curry Channa and Potato with Rice
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Ingredients
- 800 g tinned chickpeas, drained
- 2 baking potatoes
- 2 tbsp trinidad curry powder
- 1 onion
- 2 garlic cloves
- 10 g fresh root ginger
- 300 g long grain rice
Nutrition (per serving)
- Calories
- 635 kcal
- Protein
- 22.9 g
- Carbohydrate
- 114.3 g
- of which sugars
- 4.5 g
- Fat
- 6.4 g
- of which saturates
- 0.9 g
- Fibre
- 17.4 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
Peel and cube the potatoes, then fry the sliced onion, crushed garlic and grated ginger in a little oil for 5 minutes.
- 2
Stir in the trinidad curry powder and cook for 1 minute until fragrant.
- 3
Add the potatoes, chickpeas and 300ml water, cover and simmer for 20 minutes until the potatoes are tender.
- 4
Mash a few of the chickpeas against the side of the pot to thicken the sauce slightly, then simmer for a final 5 minutes.
- 5
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, drain, and serve with the curry channa and potato.
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