Curried Channa and Potato Trinidadian Street Food

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A hearty vegetarian curry combining chickpeas and potatoes with vibrant Caribbean spices, perfect as a snack or side dish. This Caribbean-inspired vegetarian recipe, ready in about 45 minutes, pairs chickpeas (canned, drained and rinsed), yellow potatoes, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups chickpeas (canned, drained and rinsed)
• 2 medium, peeled and diced into 1/2-inch cubes yellow potatoes
• 2 tablespoons vegetable oil
• 1 small, finely chopped yellow onion
• 3, minced garlic cloves
• 1 tablespoon, grated ginger root
• 3 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 small, finely chopped (optional) scotch bonnet pepper
• 1 teaspoon cumin seeds
• 1 1/2 cups water
• 1 1/4 teaspoons salt
• 2 tablespoons, chopped for garnish fresh cilantro
• for serving lime wedges

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Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat. Add 1 teaspoon cumin seeds and toast for 30 seconds until fragrant.
2. Step 2: Add 1 small finely chopped yellow onion, 3 minced garlic cloves, 1 tablespoon grated ginger, and 1 finely chopped scotch bonnet pepper. Sauté for 4 minutes until the onion is translucent and aromatic.
3. Step 3: Stir in 3 tablespoons curry powder and 1 teaspoon turmeric powder, cooking for 2 minutes while stirring constantly to bloom the spices.
4. Step 4: Add 2 cups drained chickpeas and 2 medium diced yellow potatoes to the pot. Stir to coat the chickpeas and potatoes evenly with the spice mixture.
5. Step 5: Pour in 1 1/2 cups water and season with 1 1/4 teaspoons salt. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes until potatoes are tender and the curry thickens.
6. Step 6: Remove the lid and cook uncovered for an additional 5 minutes to reduce liquid if necessary. Garnish with 2 tablespoons chopped fresh cilantro and serve with lime wedges to squeeze over.