Curry Chickpeas with Potato and Spinach
As a small fella growing up in Trinidad and Tobago, one of my favorite Saturday morning dishes was curry aloo, potato curry, served with hot sada roti and a bit of mango kuchela on the side.
Ingredients
- 2-3 tablespoons vegetable oil
- 1/2 onion (medium, diced)
- 4 cloves garlic (diced)
- 1/2 teaspoon cumin seeds (geera)
- 1/2 scotch bonnet pepper (thinly sliced)
- 1/4 teaspoon black pepper
- 2 1/2 tablespoons curry powder (madras blend)
- 1 teaspoon Caribbean Green Seasoning
- 3 potatoes (large; cut into 2-inch cubes)
- 1 can chickpeas (rinsed)
- 1/2 pound baby spinach
- 1/2 teaspoon salt (adjust to taste)
- 2 1/2-3 cups water
Method · 40 min
- Heat oil in a wide pan on medium heat. Add onion and garlic, reduce heat to low, and sauté for 2–3 minutes.
- Add cumin seeds and scotch bonnet. Cook for another 1–2 minutes.
- Add the Cumin Seeds (1/2 teaspoon), along with the Scotch Bonnet Pepper (1/2) and Freshly Ground Black Pepper (1/4 teaspoon) and cook another 1-2 minutes.
- Stir in curry powder and cook for 3–5 minutes, stirring constantly, to toast and deepen flavor.
- Add potatoes and increase heat to medium-high. Stir well to coat in the curry base.
- Add chickpeas, water, and green seasoning. Bring to a boil.
- Reduce heat, cover slightly, and simmer gently for 25 minutes. Add salt and stir.
- Use a spoon to mash a few chickpeas and potatoes to thicken the sauce. Add spinach and cover. Cook for 2–3 more minutes until wilted.
- Taste for salt and serve hot with roti or rice.
This Classic Curry Chickpeas with Potato & Spinach takes that childhood favorite and builds on it with the addition of canned chickpeas (channa) and fresh baby spinach for a rich and filling one-pot meal. If you’re looking for a quick Caribbean vegan curry or a gluten-free chickpea curry recipe with real island flavor, this one’s a sure hit. The madras curry base, green seasoning, cumin, and garlic come together in perfect harmony. And once you scoop that thick, fragrant sauce up with roti or rice, you’ll know you’ve got a new favorite on your hands.
