caribbean

Trinidad Style Channa and Aloo with Cumin Rice

Name: Trinidad Style Channa and Aloo with Cumin Rice
Yield: 1 serving
Cuisine: caribbean
Ingredients: 160 g canned chickpeas, drained; 147 g potato, peeled and diced; 40 g white rice, uncooked; 47 g yellow onion, chopped; 4 g garlic, minced; 9 g vegetable oil; 4 g curry powder; 1 g ground cumin; 80 g water; 4 g fresh cilantro, chopped; 10 g lime juice; 2 g salt

This simmered dish pairs potato, peeled and diced with white rice, uncooked, ground cumin and canned chickpeas, drained. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

22 g Protein

110 g Carbohydrates

15 g Fat

19 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

160g canned chickpeas, drained 262 kcal
147g potato, peeled and diced 113 kcal
40g white rice, uncooked 146 kcal
47g yellow onion, chopped 19 kcal
4g garlic, minced 6 kcal
9g vegetable oil 80 kcal
4g curry powder 12 kcal
1g ground cumin 4 kcal
80g water 0 kcal
4g fresh cilantro, chopped 1 kcal
10g lime juice 3 kcal
2g salt 0 kcal

Cooking instructions

white riceground cuminsalt
Rinse the rice and cook it with half the cumin and a pinch of salt; keep warm.
yellow oniongarlicvegetable oil
Heat oil in a saucepan over medium heat. Saute onion and garlic for 2 minutes.
curry powderground cumin
Stir in curry powder and the remaining cumin; cook 30 seconds until fragrant.
potatowater
Add potato and 120 ml water; cover and simmer 10 minutes.
canned chickpeaspotato
Add chickpeas and cook uncovered 6-8 minutes until potato is tender and the sauce clings to the beans.
white riceground cuminfresh cilantrolime juice
Stir in cilantro and lime juice. Serve channa and aloo over the cumin rice.