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curry sweet potato and channa

November 30, 2017 By Debra LB. 1 Comment

Curry Sweet Potato and Channa – Delicious Healthy Vegan comfort dish, So gratifying! You won’t miss the meat at all. Caribbean East Indian spices are the real deal in this tasty curry dish. 

This picture sums up a part of my life. Spicy, delicious-sweet potato and curry channa. I really don’t think anything could make me happier right now. Maybe there is! Well just let us leave that alone for now.

curry sweet potato
This recipe came to me when I was going through my grieving process and wanted to
keep busy, which by the way was very hard to do. I thought to myself, I want spice, I want
curry, I want channa, I am hungry. Wanting something is one thing, the other is cooking
whatever you can find in your pantry and/or refrigerator

curry sweet potatoes

 curry channa and sweet potatoes

curry channa and sweet potatoes

                              Whoa! I found something, although not regular potatoes, but potatoes either way.                           How bad can it be?  I guess I will find out

I made this tasty dish with none other than chief curry powder

 

 

 

Simply Caribbean

Serves 6 servings

curry sweet potato and channa

A delicious curry dish of sweet potatoes and channa

10 minPrep Time

20 minCook Time

30 minTotal Time

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5 based on 2 review(s)

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Ingredients

  • 2 tbsp. vegetable/canola oil.
  • 4 cloves garlic, minced/chopped very fine
  • 2 tablespoons curry powder, (I use Chief Brand)
  • 2 medium sweet potatoes, chopped small
  • 2 cans of channa/chick pea (I use Goya Brand)
  • 2 cups water- (add more if needed)
  • ½ scotch bonnet or habanero pepper, chopped
  • ½ teaspoon garam masala (OPTIONAL) (Chief Brand)
  • ½ teaspoon ground roasted cumin. (Chief Brand)
  • 1 teaspoon salt (add more if needed).
  • 3 leaves chado beni/or 4 sprigs cilantro – finely chopped

Method

  1. Drain and rinse chick pea, set aside
  2. Heat oil in heavy pot, add garlic and sauté for about 30 secs, stirring constantly
  3. Add curry and cook until it starts to go grainy, stirring continuously, for about 3 minutes. (the curry will start to get brown)
  4. Add potato and channa, stir until coated with the roasted curry .
  5. Add 2 ½ cups water, hot pepper, masala, cumin, salt and pepper; cover and cook on medium to high heat .
  6. Cook until water is reduced and potatoes are tender and mixture is thick, about 10 - 15 minutes or so,
  7. Adjust salt and pepper to taste.
  8. Add chopped chadobeni or cilantro and mix together
  9. Best when eaten hot!
  10. Can be paired with rice or roti/curry sweet potatoes

Nutrition

Nutrition Facts
    Amount Per Serving
  • Calories 354
  • % Daily Value*

  • Total Fat: 30 g 46.15%
  • Saturated Fat: g 0%
  • Cholesterol: mg 0%
  • Sodium: mg 0%
  • Potassium: mg 0%
  • Total Carbohydrate: 20 g %
  • Sugar: g
  • Protein: 3 g
  • Vitamin A: 0%
  • Calcium: mg 0%
  • Iron: mg 0%
  • * Percent Daily Values are based on a 2000 calorie diet.

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7.8.1.2
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Filed Under: All Recipes, Side Dishes, Vegan, Vegetarian Tagged With: CARIBBEAN FOOD, CURRY, GUYANESE FOOD, SIDES, SWEET POTATO, tobago food, trinidad food, VEGAN, vegetarian meal plan

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Reader Interactions

Comments

  1. AvatarHannah Flack

    March 5, 2020 at 2:10 am

    this was fabulous! And different! And easy! Saving this recipe for sure - thanks much!!
    ★★★★★
    Reply

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Meet Deborah

Debra LB.Welcome! Welcome!
Hi, I'm Deborah , Founder and Food writer here on Simply Caribbean!
I am very passionate about Caribbean Food and you will see that in all my creative dishes.. Try my recipes, leave a comment , let's revolutionize Caribbean food.
Read More…

Debra LB.: View My Blog Posts

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