Equipment
Ingredients
Caribbean Green Seasoning
- 30 g fresh cilantro, roughly chopped
- 40 g green onions, roughly chopped
- 15 g garlic, peeled
- 2 g fresh thyme, leaves only
- 5 g scotch bonnet pepper, seeded
- 30 ml water
Curry Base
- 30 ml vegetable oil
- 150 g yellow onion, finely diced
- 15 g trinidadian curry powder
- 45 ml water
- 400 g russet potatoes, peeled and cubed into 2cm pieces
- 480 g canned chickpeas, drained and rinsed
- 500 ml vegetable broth
- 5 g salt
- 3 g roasted ground cumin
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 300 kcal
- Protein
- 10 g
- Carbohydrates
- 44 g
- Fat
- 11 g
- Fiber
- 10 g
- Sugar
- 3 g
- Sodium
- 1213 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 816 mg
- Calcium
- 116 mg
- Iron
- 4.2 mg
- Magnesium
- 79 mg
- Phosphorus
- 197 mg
- Zinc
- 1.6 mg
- Vitamin A
- 51 mcg
- Vitamin C
- 17 mg
- Vitamin E
- 1.2 mg
- Vitamin K
- 50 mcg
- Vitamin B6
- 1.1 mg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.11 mg
- Niacin
- 1.7 mg
- Folate
- 65 mcg
- Water
- 367 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a food processor, combine the cilantro, green onions, garlic, thyme, scotch bonnet pepper, and 30ml of water. Blend until a coarse paste forms to create the green seasoning.
Heat the vegetable oil in a heavy-bottomed pot over medium heat. Add the diced yellow onion and sauté until soft and translucent.
Add the Trinidadian curry powder to the pot and toast for 1 minute until highly fragrant. Pour in 45ml of water to create a slurry. Cook this paste until the water evaporates, the oil separates, and the mixture thickens and darkens slightly in a process called chounkaying.
Stir the prepared green seasoning into the pot and cook for 2 minutes to meld the herbal flavors with the spiced curry paste.
Add the cubed russet potatoes and drained chickpeas. Stir thoroughly with a wooden spoon to coat all the ingredients completely in the seasoned paste.
Pour in the vegetable broth and season with salt. Bring the liquid to a boil at 100°C/212°F, then reduce the heat to low. Cover and simmer for 30 to 35 minutes, or until the potatoes are completely tender.
Remove the lid. Using the back of the wooden spoon, mash a handful of the potato pieces and chickpeas directly against the side of the pot and stir them back in to naturally thicken the gravy. Stir in the roasted ground cumin.
Taste and adjust seasoning if necessary. Remove from heat and let rest for 10 minutes before serving, allowing the starches to continue thickening the sauce as it cools.
Chef's Notes
- The process of blooming the curry powder in oil and water is known as chounkay. It is non-negotiable in Trinidadian cooking as it develops the essential flavor profile, releases fat-soluble compounds, and removes raw spice notes.
- Authentic green seasoning relies heavily on chadon beni, also known as culantro. If you can source it at a Caribbean or Latin American market, replace the cilantro completely for a sharper, more intense herbal backbone.
- Mashing some of the potatoes and chickpeas at the end of cooking is a traditional technique that releases starches into the liquid, creating a rich, luscious gravy without the need for flour or cornstarch.
- For the most authentic flavor, seek out a Trinidadian or Caribbean curry powder, which typically features a higher ratio of turmeric and roasted cumin than standard Indian or Madras blends.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors will deepen and improve overnight.
Freezer: 3 months — Texture of potatoes may soften slightly upon thawing, but flavor remains excellent.
Reheating: Reheat gently on the stovetop over medium-low heat, adding a splash of water to loosen the gravy if it has thickened too much.
Troubleshooting
Curry tastes powdery, raw, or bitter
Cause: The curry powder was not sufficiently bloomed in the oil and water mixture before adding the main ingredients
Fix: Add a splash of water and simmer the entire dish on low heat for an additional 15 minutes to gently cook out the raw spice flavor
Prevention: Ensure the curry slurry cooks during the chounkay process until the water completely evaporates and the oil begins to separate from the dark paste
Gravy is too thin and watery
Cause: Not enough starch was released from the potatoes, or too much broth was added
Fix: Mash more potatoes and chickpeas against the side of the pot and simmer uncovered for 5 to 10 minutes until reduced
Prevention: Measure broth accurately and ensure you mash enough of the potatoes at the end of cooking
Cultural Context
Channa and Aloo is a foundational dish in Trinidad and Tobago, originating with Indian indentured laborers who arrived in the Caribbean in the 19th century. Over generations, the dish evolved dramatically from its North Indian roots, adopting local island ingredients like scotch bonnet peppers and chadon beni. Today, it is most famously enjoyed tucked inside hot, fried flatbreads as the beloved street food Doubles, or served as a hearty home-cooked dinner alongside paratha roti.
