Curry Beef With Potato & Chickpeas – Tasty Tuesday’s |

Learn how to make Curry Beef with chickpeas and potato (curry beef with channa and aloo) in this episode of Tasty Tuesday’s with Chris De La Rosa of Based on a traditional way of cooking curry in the Caribbean, especially Trinidad and Tobago. Chris will first start off by creating a lovely curry base with the seasoned and marinated beef. After which in goes the potato, chickpeas and water to slowly cook until the beef is tender and you have a rich and tasty curry sauce.

For this curry beef with chickpeas and potato you’ll need…

3/4 lbs stewing beef (cubed)
1 tomato
2 cups water
2 tablespoon curry powder
1 can chick peas (rinsed/drained)
1 heaping tablespoon Caribbean Green Seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon ketchup
1 shallot
2 scallions (green onions)
2 large potatoes
2 tablespoon vegetable oil
1 teaspoon garam masalla
1/2 scotch bonnet pepper (to your liking)

* you can use a small onion and 4 cloves of garlic if you don’t have the shallot. and finish up with shado beni or cilantro instead of the scallions as I did.

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This vegan curry “beef” recipe was made as the filling for veganized Chinese curry beef buns (ga lei ngo yuk bao). This plant-based version is very similar in taste and texture to the non-vegan one and I find that it makes a great tasty topping for rice or noodles too!
For a soy-free version, please see the NOTES at the bottom.

Curry Beefless Buns Recipe:

Makes about 2 cups


1 cup hot water
1 teaspoon marmite (or dark miso paste)
3/4 cup TVP (texturized vegetable protein)

1/3 cup cold or room temperature water
1 tablespoon cornstarch
1/2 tablespoon hoisin sauce*
2 teaspoons soy sauce (or tamari/liquid aminos)

1-2 teaspoons coconut oil (or your choice of cooking oil)
1 cup chopped onion
2 cloves garlic, minced
3-4 shiitake mushrooms, rehydrated from dried
1 1/2 tablespoons madras curry powder
1/4 teaspoon red chili flakes (optional)
1/4 – 1/2 teaspoon sea salt or to taste
pinch of black pepper or to taste


237ml hot water
5ml marmite (or dark miso paste)
177cc TVP (texturized vegetable protein) [60g]

80ml cold or room temperature water
15cc cornstarch
8ml hoisin sauce*
10ml soy sauce (or tamari/liquid aminos)

5-10ml coconut oil (or your choice of cooking oil)
130g chopped onion
2 cloves garlic, minced
3-4 shiitake mushrooms, rehydrated from dried (10g dried mushrooms)
22cc madras curry powder
1.25cc red chili flakes (optional)
1.25cc – 2.5cc sea salt or to taste
pinch of black pepper or to taste

*Hoisin sauce can be vegan-friendly or not depending on the brand. The brand I use is Koon Chun.

Dissolve the marmite in 1 cup hot water. Add the TVP and stir to combine and set aside to rest. Separately, combine water, soy sauce, hoisin sauce, and cornstarch. Stir until the cornstarch is dissolved and set aside.

Heat oil in a pan over medium high heat. When hot, add the onions, garlic, and mushroom. Cook while stirring for about 3-4 minutes.

Stir in the TVP mixture, curry powder, salt, chili flakes, and black pepper. Cook while stirring for about 2 minutes. If the mixture is very dry, add a tablespoon or two of water to prevent the spices from sticking and burning.

Stir the cornstarch mixture once more before adding it to the pan. Mix well. The liquid will quickly thicken. When it does, turn off the heat and continue mixing for a minute. Taste and adjust for salt and pepper.

Serve with rice, noodles, or make some Curry “Beef” Buns (

For soy-free: use about 1 1/2 cups lentils instead of TVP and skip the water. Instead of soy sauce and hoisin, go for liquid aminos/tamari and ketchup.

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  1. Hello Chris. Your recipes for curry come very close to those of my Guyanese mother in law. She is not able to cook any more. She used to add cumin and cardamon. Not sure of the amounts and when to add these extra ingredients. Do you have any recommendations?

  2. Hi Chris! I just want to thank you for another awesome year of recipes! I can't wait to see what the Creator will inspire you to make in 2016!

  3. Chris, Chris, Chris… no garlic, no culantro and no cilantro? I shudder at the thought. Good thing those those last 2 ingredients are always available at the little fruit & veggie stand at the corner of my street here, in South Florida. And as someone said earlier: oh to have that in a roti shell. I have to try my hand at making roti shells, one day. See you on Food Network soon, I hope.

  4. Where I'm from I can't get marmite, vegimite or miso 🙁 is there some other option for this ingredient?
    Please I would love to achieve the closest flavor possible!

  5. Thank you so much for your amazing videos! I just made this tonight because I plan to make the curry beef buns tomorrow, but I had to give this a little taste to see if it is as good as you claim. IT IS! It's delicious!! I cannot wait to make the buns tomorrow!

  6. after cooking such awesome buns, i ate the rest of the filling….. oh my this is so good on its own ;D (makes me wonder why i was born american !!! our foods arent as flavorful where i live.. T_T but ! im happy that wonderful people like u share recipes such as this that i get to devour <3 ;3 yummmmy!!! thank you!!!

  7. I found your blog looking for a vegitarian tortilla recipee. I didnt have canola oil tho. Which company makes those so crumbles? I havent seen that any were in my life O:

  8. i actually have always had a question,
    can corn starch be GMO? i have never seen unGMO labels on corn starch packaging. perhaps my grocery store is just to small?? lol

  9. i think it would make a great filling for samosa's too! Another great thing about marmite ( i eat it all the time, reminds me of my english grandma) for vegans, is that marmite has B12 in it!

  10. Hi Mary,
    Just wondering if you've got a recipe for those Vegan buns in this video at all?
    This looks delish – Def going to try it 🙂 Thank you for sharing x

  11. Ohhh that looks so tasty! This is the first non Brazilian recipe that I see using TVP. This product is so popular in Brazil. I wonder why it is not very used in other countries. Anyway, thanks for sharing! :*

  12. This looks very similar to my "mince" which also consists of mushrooms and soy mince and sometimes chickpea flour… l need to check out that TVP thingy, l didn't even know such thing existed :)

  13. You are the queen of making me hungry! I've got a pastie from the local vegan friendly bakery heating up in the oven, but now I can't help but wish I'd bought one of their curry pies instead…
    Oh well, maybe I'll make this for tomorrow night's dinner instead! Can I ask, where did you did those amazing serving plates? They seem perfect for so many dishes, especially ones with many sides like your Vegan Hainanese Rice (which I'm dying to make btw)

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