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Trinidad-style aloo and channa infuses an Indian classic with Caribbean flavor Brigid Washington, The Washington Post Jan. 22, 2021 FacebookTwitterEmail Trinidad-Style Aloo and Channa.Photo by Justin Tsucalas for The Washington Post. There s no denying the simplicity of Trinidad-style aloo and channa. Creamy Yukon Gold potatoes are coated in curry powder, then simmered until soft. Canned chickpeas are added, and the whole pot is then zapped with a bright burst of aromatics and heat. This vegan mash-up is both fortifying and forgiving; it sticks to one s bones without requiring much elbow grease. However, behind the no-frills ingredient list and everyday ease is something more galvanizing - an unlikely story of origin that traveled across the seas.

West indiesTrinidad and tobago generalTrinidad and tobagoUnited kingdomUnited statesTamil naduJustin tsucalasSayeed khanFatel razackWashington postTrinidad style alooFor the washingtonYukon goldEast indianArrival dayStyle aloo