Recipe: Vegan Trinidadian Curry Channa + Aloo Roti

Spicy Goodness

The History of Trinidadian Cuisine

 Trinidad and Tobago is a representation of a combination of many different cultures, namely African, Spanish, Portuguese, Latin American, Indian, Chinese and Arab. As can be expected, this diverse range of influences has impacted Trinidad and Tobago’s cuisine greatly. 

 The slave trade brought Africans to Trinidad and Tobago during the Spanish occupation around the early to the mid-sixteenth century. As a result, there is plenty of African influence in the food, such as callaloo, a stewed greens dish.

 In the nineteenth century, plenty of Chinese immigrants arrived in Trinidad and Tobago as indentured servants and their influence was prominent as well. Some Chinese-influenced dishes are fused with Caribbean flavors were introduced.

 Around the same time, Indian people moved to Trinidad and Tobago to work as indentured servants rather than live impoverished in their own country. One of the culinary fossils from them that is very Trinidadian today is roti, which is paratha flatbread stuffed with fillings.

 Classic condiments used in Trinidad are chutneys, pickles and hot pepper sauces using habanero or scotch bonnet chilies. The Indian influence in Trinidad and Tobago is extensive, and chutneys are an extension of that. The foods that grow in Trinidad naturally have an influence too. Expect to find the like of mangoes, guavas, coconuts, cashews, passion fruits, oranges and soursop as well.

 Signature Spices – turmeric, coriander, cumin, garlic, chili peppers and fenugreek.

 Recipe: Vegan Trinidadian Curry Channa and Aloo Roti

This is one of my favorite dishes. The spicier the better!

Chickpea and potato curry is a delicious, vegan and vegetarian curry of Indian origins. This version showcases this traditional curry’s fusion with Caribbean cuisine with the inclusion of scotch bonnet pepper and Caribbean green seasoning. Neither of these would normally be found in an Indian curry, but the fruity heat of scotch bonnet is a flavorful addition.

Stew-like dishes are excellent make-ahead meals if short on time, since storage in the fridge and reheating can help amplify flavors and make them taste even better. If desired, make the curry one to three days before you plan to enjoy. The roti, however, shouldn’t be cooked ahead as they are best served hot and may become soggy if left to sit.

Yield: 4 servings

Ingredients

Filling

2 tablespoons vegetable oil

3 cloves garlic, minced

1/2 small onion, chopped

1/2 scotch bonnet, finely chopped

2 slices ginger (optional)

1 1/2 tablespoon curry powder

1/4 teaspoon salt, and more to taste

1/4 teaspoon black pepper, and more to taste

4 cups canned chickpeas, rinsed and drained

2 cups water

1 large potato, cubed

1 tomato, chopped

1 teaspoon Caribbean green seasoning ( garlic, onion, thyme, cilantro, parsley celery, green onion and ginger blended)

2 tablespoons chopped cilantro

Vegan Roti

2 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking soda

3/4 cup water

Grapeseed oil, for cooking

Directions

1. Heat the oil in a large pot set over medium heat. Add the onion, garlic scotch bonnet pepper and ginger (if using), and cook until softened, about 5 to 8 minutes. Stir in the curry powder, salt and pepper and cook until fragrant, about 1 minute.

2. Add the chickpeas, water, potato, tomato and Caribbean green seasoning; simmer until the potatoes are tender, about 25 to 30 minutes.

3. Taste and adjust the seasoning if needed.

4. If a thicker consistency is desired, puree or mash some of the potatoes into the sauce.

5. Stir in the cilantro.

Roti

6. Meanwhile, Sift the flour, salt and baking soda into a bowl. Add the water

and knead on a floured surface until a smooth dough is formed. Allow to rest for 40 minutes.

7. Divide the dough into four balls. Roll each ball into a round 8-inch (20 cm) sheet on a floured surface.

8. Lightly brush each dough sheet with some of the oil.

9. Heat a skillet set over medium heat. Cooking in batches, place the dough sheets in the skillet and cook until golden, about 2 minutes per side. Remove and set aside.