Trinidadian Curry Channa and Aloo Roti

Ingredients

• 2 cans chickpeas, drained and rinsed
• 1 lb potatoes, cut into 3/4-inch cubes
• 4 roti or large flour tortillas
• 3 tbsp neutral oil
• 1 large onion, finely diced
• 6 garlic cloves, minced
• 2 tbsp curry powder
• 1 tsp ground cumin and 1/2 tsp ground turmeric
• 1 Scotch bonnet, left whole
• 2 cups vegetable broth
• 1/4 cup chopped culantro or cilantro
• 2 limes, cut into wedges
• Salt and black pepper

Steps

1. Mix the curry powder, cumin, and turmeric with 3 tablespoons of water into a loose paste and set it aside.
2. Heat the oil in a heavy pot over medium heat and cook the onion with a pinch of salt for 8 minutes, until soft and golden, then add the garlic for 30 seconds.
3. Pour in the curry paste and fry it for 4 to 5 minutes, stirring constantly, until it darkens, dries out, and the oil visibly separates around it.
4. This burning-in of the masala is the defining step of a Trinidadian curry. Skipped, the dish tastes dusty and raw no matter how long it simmers.
5. Add the potatoes and chickpeas and turn them in the paste for 2 minutes so every piece is coated.
6. Pour in the broth, drop in the whole Scotch bonnet, and simmer uncovered for 20 to 25 minutes, until the potatoes are soft.
7. Crush a handful of the chickpeas and a few potato cubes against the side of the pot; that starch is what thickens the channa so it stays inside the roti.
8. Lift out the chili, season with salt, stir in the culantro, and serve wrapped in warm roti with lime wedges.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.