Plant Bomb!: Chana and Aloo

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Plant Bomb Chana Aloo

Recipe from PLANT BOMB!

This traditional family recipe is deeply rooted in the East Indian culture of the dual-island Caribbean nation of Trinidad and Tobago near Venezuela, known for its distinctive traditions and cuisines. This dish is often served at weddings, family gatherings and special occasions, such as Diwali. Inspired by traditional spices, Plant Bomb! Caribbean Peppa adds the heat and comfort that brings this dish home. Chana and Aloo is great over rice or served with roti or naan.

Serves: 10 to 12
Prep time: 15 min
Cook time: 45 min
Diet: GF and vegan


1 t avocado oil
½ med onion, diced finely
4 cloves garlic, minced
1 T fresh cilantro, rough chopped (plus more for garnish)
3 T curry powder (recommend Kala Brand’s curry)
3 cans organic chickpeas, drained and rinsed
3 lg russet potatoes, cut in 1/8” pieces
6 c water
½ t ground cumin
salt and pepper to taste
Plant Bomb! Caribbean Peppa sauce


Heat a medium-sized pot over medium heat. Add oil, then onions and sauté 2 min until translucent and fragrant. Add garlic and sauté until fragrant. Add cilantro and stir gently until lightly toasted; be careful not to burn garlic. Add curry powder and toast lightly until it starts to become fragrant, approx. 1 min. Add chickpeas and stir to incorporate in mixture. Cook 3 min. If ingredients begin to burn, use small amount of water to deglaze pan.

Add potatoes and gently mix. Add water. Season lightly with salt and pepper. Bring to a boil, then reduce heat to simmer and cook uncovered 30-35 min.

Insert the tip of a small knife into a potato to check for doneness; potatoes should be tender but not break apart. Add cumin and season with salt and pepper to taste. Gently stir. Cook another 10-15 min until the sauce thickens and a small amount of liquid remains. Remove from heat and rest 5 min before serving.

Serve in your favorite dish, drizzle with Plant Bomb! Caribbean Peppa sauce, garnish with fresh cilantro and serve.