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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