Please ensure Javascript is enabled for purposes of website accessibility Chana and Aloo with Fifth Moon Riesling - RD Winery Chana and Aloo with Fifth Moon Riesling - RD Winery Chana and Aloo with Fifth Moon Riesling - RD Winery

Chana and Aloo & Fifth Moon Riesling

RECIPE BY Plant Bomb!
Featuring Caribbean Peppa Sauce by Plant Bomb!

Serves 10-12 | vegan, gluten free
Active TIME 15 minutes
Cook Time 45 minutes


      • 1 T avocado oil (or any neutral flavor oil)
      • 1/2 medium onion, diced finely
      • 4 cloves of garlic, minced
      • 1 T fresh cilantro, roughly chopped
      • 3 T curry powder (Plant Bomb recommends Trinidadian Curry, Kala Brand)
      • 3 cans of Organic chickpeas, drained & rinsed (4 cups fresh)
      • 3 large russet potatoes, cut into eighths
      • 6 C water
      • 1/2 t ground cumin
      • S&P to taste
      • Plant Bomb Caribbean Peppa Sauce to finish


  1. Heat a medium-sized pot over medium heat. Add oil, then add onions. Sauté for about 2 minutes, until they become translucent and fragrant.
  2. Add garlic to pot and sauté until fragrant.
  3. Add cilantro, stir gently until lightly toasted. Be careful not to burn the garlic.
  4. Add the curry powder and toast lightly until it starts to become fragrant, about 1 minute.
  5. Add chickpeas and stir to incorporate into the mixture. Cook for about 3 minutes. If the ingredients begin to burn, use a small amount of water to deglaze the pan.
  6. Add the potatoes and gently mix. Add the water. Season lightly with salt and pepper. Bring the pot to boil. Once boil is reached, reduce heat and simmer on low uncovered for 30-35 mins.
  7. Insert the tip of a small knife into a potato to check doneness. The potatoes should be tender but not break apart. Add cumin and season with salt and pepper to taste, gently stir. Cook for another 10-15 mins until the sauce thickens naturally from the potatoes and a small amount of liquid remains. Remove from heat and rest for 5 mins before serving.
  8. Place in your favorite dish, drizzle with PlantBomb! Caribbean Pepper sauce. Garnish with fresh cilantro and serve. Chana and Aloo is great over rice, and with Roti or naan bread!


This dish was inspired by the vibrant East Indian culture found on the Island of Trinidad and Tobago. Variations of the recipe are often served at weddings, family gatherings, and special occasions, like Diwali, the Festival of Lights.

Traditional spices, along with PlantBomb’s Caribbean Peppa, add heat. If you’re a curry fan, you’re going to love this take. This plant-based recipe is robust in flavor, easy to make and rich in protein.

Get the RD Winery + Plant Bomb! box or others like it with a Seasonal Foodie membership!

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