Aloo Chana

Ainekset

- sunflower oil

- 2-3 tablespoons Jamaican curry powder

- 1 large onion, diced

- 2 teaspoons garlic, minced

- 1 teaspoon ground allspice

- 1 teaspoon ground nutmeg

- 1½ teaspoon smoked paprika

- 2 teaspoons fresh or dried thyme

- 1 teaspoon cumin

- 1 teaspoon white pepper

- ½-1 teaspoon cayenne, optional

- 400-500g potatoes, cubed

- 2 15-ounce cans chickpeas, drained

- 1 scotch bonnet or habanero pepper

- 2 spring onions, chopped

- 2 cups broth or water, or more

- ½ tablespoon bouillon chicken powder, optional (replace with vegetable bouillon for vegetarian)

- 2 tablespoons coriander, chopped (or more)

- Salt to taste

Ohjeet

Heat a large saucepan with oil, and add curry powder, onions, garlic, allspice, nutmeg, smoked paprika, thyme, cumin, white pepper, and cayenne (if using). Stir occasionally for 2-3 minutes until the onions are translucent.

Then add potatoes, stir and sauté for 2-3 more minutes. Add stock or water if necessary to prevent it from burning.

Next, add chickpeas, scotch bonnet pepper, green onion, and broth. Bring to a boil and let it simmer until the sauce thickens; it might take about 18 minutes.

Throw in some parsley, and adjust for salt, pepper, and stew consistency. Serve warm.