Curry Channa and Aloo

4 standard portions

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Ingredients

• 2 tbsp olive/coconut oil ((28g))
• ½ tsp of cumin seeds (or use powder (1g))
• 1 tbsp + 1tsp of curry powder mixed with 3 tbsp of water
• 1 small onion (chopped)
• 4 garlic cloves (minced)
• 3 chives (scallion) (sliced)
• 1 tbsp green seasoning ((15g))
• 1 tbsp coriander ((cilantro)(6g))
• ¼ tsp black pepper ((0.5g))
• 1 tsp pink salt ((6g))
• scotch bonnet (optional, use what you need)
• 2 cups cooked chickpeas (2 14oz cans of chickpeas, drained (328g))
• 3 medium sweet potatoes (cubed and peeled)
• 2 ½ cups hot water ((591ml))

Method

1. On medium heat, add the oil and heat up a non stick skillet/dutch pot
2. Temper (fry) the cumin seeds until they become fragrant (don't burn)
3. Add the onion, garlic and chives (scallion) saute until they are soft and translucent.
4. Stir the curry paste and cook the curry mixture for about one minute.
5. Add the remaining seasoning - green seasoning , coriander (cilantro), the black pepper, pink salt and scotch bonnet if you are using it and stir for another minute
6. Add the chickpeas and sweet potatoes and coat in the seasoning
7. Pour the hot water into the dutch pot/skillet
8. Bring to a rolling boil, reduce the heat to medium/low, cover with a lid then allow to simmer for 30 minutes until most of the liquid absorbs and the curry thickens up. Once cooked, do a taste test to adjust for additional salt or pepper if needed.