Trini Doubles with Channa, Pumpkin, Avocado & Mango Chutney

About this meal

A vibrant Trinidadian vegan breakfast featuring fluffy turmeric bara (flatbread) filled with curried channa (chickpeas) and tender pumpkin, topped with creamy avocado chutney, tangy mango chutney, spicy tamarind sauce, and served alongside a date-sweetened spicy peanut punch for satisfying, calorie-rich, layered flavors.

Ingredients

• All-purpose flour — 2 cups
• Turmeric powder — 1 tsp
• Instant yeast — 1 tsp
• Baking powder — 1/2 tsp
• Salt — 1 tsp
• Warm water — 3/4 cup
• Coconut oil — 3 tbsp (for frying & channa)
• Chickpeas (soaked, cooked) — 2 cups
• Pumpkin, peeled and diced — 1 cup
• Onion, chopped — 1 medium
• Garlic, minced — 3 cloves
• Coriander powder — 1 tsp
• Cumin powder — 1 tsp
• Curry powder — 1 tbsp
• Bay leaf — 1
• Scotch bonnet pepper (optional) — 1/2
• Fresh cilantro, chopped — 1/4 cup
• Avocado — 1 large
• Lime juice — 1 tbsp
• Tamarind pulp — 2 tbsp (seedless, homemade)
• Dates (pitted) — 1/2 cup
• Peanut butter (natural, unsweetened) — 3 tbsp
• Oat milk (unsweetened) — 1 cup
• Nutmeg — 1/8 tsp
• Cinnamon — 1/4 tsp
• Maple syrup — 1 tbsp
• Mango, peeled & diced — 1/2 cup
• Fresh ginger, minced — 1/2 tsp
• Fresh chili (optional, for mango chutney) — 1/4
• Brown sugar — 1 tbsp (for mango chutney if needed)

Steps

1. Prepare the bara: Mix flour, turmeric, yeast, baking powder, and salt in a bowl. Gradually add warm water, knead into a soft dough, cover, and let rest for 1 hour.
2. Channa + Pumpkin Curry: In a pot, heat 1 tbsp coconut oil. Sauté onion, garlic, bay leaf, coriander, cumin, curry powder, and scotch bonnet. Add the chickpeas and diced pumpkin, toss to coat, then add 3/4 cup water. Simmer until pumpkin is soft and mixture is thick. Stir in chopped cilantro, salt to taste. Remove bay leaf.
3. Make Avocado Chutney: Mash avocado with lime juice, a pinch of salt, and some chopped cilantro for extra flavor.
4. Make Mango Chutney: In a saucepan, combine mango, ginger, a pinch of salt, fresh chili, and 2 tbsp water. Simmer until mango softens, mash lightly, and sweeten with brown sugar or maple syrup if needed. Cool before serving.
5. Tamarind Sauce: In a small pan, simmer tamarind pulp, 1/4 cup water, and a pinch of salt until a thick sauce forms. Remove from heat.
6. Prepare Peanut Punch: Blend dates, peanut butter, oat milk, nutmeg, cinnamon, and maple syrup until smooth.
7. Fry the Bara: Divide rested dough into balls, flatten each, and fry in coconut oil until puffy and golden. Drain on paper towels.
8. Assemble Doubles: Place two bara on a plate. Top with chickpea-pumpkin curry, avocado chutney, mango chutney, and drizzle with tamarind sauce. Serve immediately with a glass of peanut punch.