: If you use a mild rather than super hot curry powder, this recipe has a medium level of curry because then the spiciness is coming from the cayenne and white pepper. If you are concerned about the spiciness, mix the spices together without the cayenne pepper, then do a taste test before adding into the pot.
2. Curry Powder:
This can be made with any curry powder you have / want. I've made it with Clives of India, Keens and Hoyts over the years (brands sold at Australian grocery stores) as well as curry powders from Indian stores, and they were all great.
Note: Curry powders differ in spiciness! Only use HOT if you can handle the heat!
Because there are quite a number of spices, it's not the end of the world if you skip one or two of them (except curry powder!). It won't taste quite the same but still really great. The ones that aren't that critical (in isolation) are: nutmeg, thyme, cayenne, pepper, and All Spice.
4. Or coriander/
- Keeps extremely well, nothing in this goes off quickly. Fridge 5 days (or longer if you're comfortable!), freezes brilliantly too. When I'm in a curry, I partially thaw in the microwave (just to loosen from container) then finish heating through on the stove. Otherwise, can also thaw and reheat completely in microwave.
This recipe is slightly modified from the Curry Channa and Aloo
recipe from Immaculate Bites
. Original recipe called for 1 scotch bonnet or habanero pepper, finely chopped. I've simplified it by using cayenne pepper for spiciness - I honestly can't tell the difference (I've tried both ways). Also, the original recipe did not call for canned tomatoes. Some Trinidad Chana Aloo Curry recipes do. I added it to create a slightly thicker sauce.
per serving, curry only (excludes rice).