Krystal and her husband Jeffrey are the duo behind @JKandcounting on Instagram. They are a vegan family of five and they are also the owners of Lasting Ever After, an eco-friendly shop dedicated to sustainability.
Follow @JKandcounting on Instagram to keep up with their Vegan Journey! Also check out Lasting Ever After, https://www.lastingeverafter.com
Curry Chana and Potato with Dumplings
Curry Chana and Potato with Dumplings is from my country Trinidad and Tobago.
I loved curry crab and dumplings when I lived there. Now that I’m vegan, I still wanted to eat my culture’s food, but veganized.
This recipe is for a family of five (my husband and I have three kids), so please edit as you see fit.
- 1. I buy dry chickpeas and pressure cook them; not only is it healthier than canned beans, it’s also cost-effective.
- 2. Wash and soak chickpeas overnight about 8 cups (follow package instructions).
- 3. The brand of curry I use is Chief Curry Powder.
- 4. You can add any vegetables you’d like to this dish, we usually add roasted carrots or broccoli.
Curry Chana and Potato Ingredients:
1 bag of chickpeas
2 big potatoes (russet or red) chopped in small cubes
1/2 cup of curry powder
1/2 of a big yellow onion chopped
2 tsp of cumin
1 tbsp of salt (or to your taste)
2 tsp of black pepper
1 scotch bonnet pepper or 2 dashes of red pepper flakes
1 tbsp of olive oil
4 cups of flour
1-3 cups of water
1 tsp of salt
1 tsp of sugar
Curry Channa and Potato Directions
- 1.Heat pressure cooker on medium heat, add oil and heat for 30 seconds, add onion and saute until onion is translucent.
- 2.Add cumin, salt, pepper, and curry powder, stir until everything is stuck together.
- 3.Pour soaking chickpeas (water included) and potatoes into a pressure cooker.
- 4.Stir intermittently for 5 minutes, then lock the pressure cooker for 1 hour. (Follow your pressure cooker directions.)
- 5.If you’re using canned chickpeas, use a big pot. Pour chickpeas (with Aquafaba) and cover pot to cook for about 30-45 minutes.
- 6.Check chickpeas, if still hard, cover and cook for 15-30 minutes; if soft, leave uncovered, add scotch bonnet or red pepper flakes and let simmer for about 10 minutes.
- 1.Sift flour in a big bowl, add salt and sugar. Mix well.
- 2.Make a hole in the middle of the bowl, pushing the mix to the side of the bowl.
- 3.Add 1 cup of water, then stir in mixture. If the dough is still dry, add in more water, 1/2 cup at a time. Dough should be semi sticky and not leave much residue on hands. If sticky, add more flour.
- 4.Make dough into a ball. On a flat surface, sift a little flour so you can roll dumplings.
- 5.Take small pieces from dough and make small balls. Let sit, while you boil a big pot of water with a tsp of oil and salt.
- 6.Once water is boiling, flatten 5 dumplings (should be a circle that is about 4 inches in diameter) and add to the pot (depending on your pot, you can add more or less). Boil for 10 minutes. (If you poke a fork through the dumpling and there’s nothing on the fork, dumplings are cooked.)
- 7.Use a plate with a colander on it and a tong to take the dumplings out, run cold water over dumplings, then set aside.
- 8.Add the next 5 dumplings into the pot and repeat until all the dumplings are done cooking.
- 9.Add 3-4 dumplings on a plate, and pour 2-3 (pot) spoons of curry channa and potato.
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