Here’s a really great authentic Chickpea Curry that’s made from scratch but is extremely easy! Say goodbye to boring chickpea recipes – this one packs serious flavours but you won’t need to hunt down any unusual spices. You may even have them all!
This vegetarian curry is one of those foods where carnivores truly don’t miss the meat. (I am, of course, referring to myself 🙂 ) And it’s super healthy – 280 calories per serve!
Chickpea Curry
This curry tastes just like Indian curry you get from restaurants. I really mean that.
It has great layers of flavour. Real punchy flavours. And it’s made from scratch – no curry pastes here!
The roots of this particular curry is Trinidad in the Caribbean. But it really tastes just like Indian curries (the tomato based ones, not the creamy ones).
I don’t know if you’ve ever made Indian curries at home before, but I have. And with a few exceptions – like Butter Chicken, Tikka Masala and Biryani– the list of spices almost always includes spices that I need to hunt down at speciality spice stores or Indian grocery stores.
And therein lies the reason why I am obsessed with this. It’s made with spices you can get from your local supermarket. And just as much flavour.
Big flavours. BIG. HUGE!
This Chickpea curry is slightly adapted from a recipe by Imma from Immaculate Bites, an African-Caribbean food blog. Until I came across Imma’s site, I actually didn’t know that much about Caribbean cuisine. Did you know that Caribbean food is a fusion of many different cuisines, including African, American Indian, European, Indian, Arabic and Chinese? Traditions brought to the region by the population.
And this Chana Aloo Curry (Chana = chickpeas, Aloo = potatoes), is one such example. A Caribbean recipe that tastes very Indian!
Ingredients in Chickpea Potato Curry
A great tasting curry from scratch will always call for a fair few spices. However, the really nice thing about this curry recipe is that all the spices are ones you can find at everyday supermarkets.
For me, these are standard pantry spices – and I’m betting I am not the only one! (Bonus: If you’re missing one or two – other than curry powder – it’s not the end of the world.)
The Curry Powder
The main spice used is curry powder. These are the curry powders I typically use – but any brand should be fine, I’ve used plenty over the years.
Other recipes that use curry powder
Don’t feel restricted to just use curry powder in Indian-style curries. It’s used in all sorts of recipes, such as:
Making the Chickpea Potato Curry
Measuring out those spices is definitely the step that takes the most time in this recipe!! So once that’s done, it’s a pretty effortless recipe:
Sauté garlic and onion
Sauté spices (brings out the flavour)
Coat potato in the spices
Add everything else (chickpeas, tomato, broth/stock)
Simmer to reduce and thicken, then stir in green onion and parsley at the end
Want to make a lower carb version?
Try this Vegetable Curry! Same sauce, but made with vegetables instead of chickpeas and potato.
What to serve with Chickpea Curry
Rice is essential to soak up all that sauce – preferably basmati rice. If you want to go all out, serve it with Coconut Rice. The combination of the subtle, sweet coconut flavour with the big spicy flavours in this curry is SO GOOD! If you want to cut back on the carbs, try cauliflower rice.
Also, a dollop of yogurt goes nicely – the fresh cool tang tempers the spiciness and adds a touch of creaminess.
You get bonus points if you go to the effort of serving these authentic Naan, the perfect vehicle to scoop up that wickedly delicious curry sauce!!! Otherwise, these yeast-free Easy Soft Flatbreads are simpler and taste just like naan.
– Nagi x
Chickpea Potato Curry (Chana Aloo Curry)
Watch how to make it
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Easy Chickpea Curry with Potato (Chana Aloo Curry)
Ingredients
Spices (Note 2):
- 2 tbsp curry powder (Note 3)
- 1 tsp All Spice powder
- 1 tsp nutmeg powder (or 1/2 tsp freshly grated)
- 1 1/2 tsp smoked paprika (or normal or sweet)
- 2 tsp dried thyme leaves (or 3 tsp fresh)
- 1 tsp cumin powder
- 3/4 tsp cayenne pepper
- 1 tsp white pepper (or 1/2 tsp black pepper)
Curry
- 3 tbsp cooking oil (I used vegetable)
- 2 large garlic cloves , minced
- 1 large onion , diced (brown, white, yellow)
- 1 1/2 cups potatoes , cut into 1.2cm / 1/2" cubes (1 large, any type, peeled)
- 28 oz / 800g canned chickpeas (2 x 14oz/400g cans), drained (Note 3)
- 14 oz / 400g canned crushed tomatoes
- 2 cups vegetable or chicken broth/stock , low sodium
- 1 tsp cooking salt / kosher salt , plus more to taste (halve for table salt)
- 2 scallion/shallot stems , sliced (green & white part)
- 2 tbsp fresh parsley , finely chopped (or coriander/cilantro)
Serving – choose
- coriander/cilantro leaves , chopped
- Dollop of yogurt
- Basmati rice OR
- White rice
Instructions
- Sauté – Heat oil in a large pot or very deep skillet over medium high heat. Add onion and garlic, cook for 3 minutes until onion is translucent.
- Add Curry Spices and stir for 1 minute.
- Add the potatoes and stir to coat in the Spices. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
- Simmer 15 minutes – Add the chickpeas, tomatoes, veg or chicken broth and salt. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
- Adjust salt – Taste and add more salt if needed. Stir through scallions/shallots and parsley.
- Serve with rice with a dollop of yogurt and coriander/cilantro if desired. Basmati would be ideal, or Coconut Rice if you're wanting to impress. To go all out, add some Easy Soft Flatbreads!
Recipe Notes:
Nutrition Information:
Originally published January 2016. Updated with new photos, new video and entirely rewritten post in February 2019. No change to recipe.
Fresh salad on the side
Cabbage, Carrot, Mint Salad – great refreshing salad, ideal to pair with curries
And – more great curries of the world!
Biryani (it’s amazing!)
Dal (Indian lentil curry)
Browse the Curry Collection
Life of Dozer
No curry for you, too spicy! What will you give me for this drumstick…???
Positively scrumptious! I love how easy and lightweight this recipe is.
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So yummy. I didn’t have any all spice so just skipped it but it was still really delicious
Just made this today and loved how it turned out!
I love how many substitutes you offer and this recipe seems to offer a bit of flexibility to tailor according to what we have at home.
Please make this, it really does have the authentic restaurant sour taste (so follow the recipe!) and is excellent. And trivial to make. I will be making it again for sure.
Granted, I did have to simmer the potatoes with the lid on to soften far longer than the recipes advises and there was the necessity for me to add a cornstarch slurry, this recipe is excellent. That’s not to take away from instructions because cooking potatoes in any kind of stew always depends on the starch and water in the type potato that you use. Some potatoes thicken better than others. Beyond that, Nagi’s combination of spices are sublime and that takes true culinary skills to figure out. It stops you from having to buy store bought jar masala with preservatives as with other curry chickpea recipes that I checked out online. The only conclusion I have come to for bad reviews is that the reviewers are simply not reading and following the recipe correctly.
I made this last night, bringing back our weekly veggie night…Hubby went from ‘Hmm, I wasn’t really looking forward to it’ … to … ‘WOW this amazing!’ I made the whole recipe, so have frozen half for next week. So good!
I made this tonight and it was delicious. I will definitely be making this again.
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I made a few of Nagi’s curries for family last night and this one was not that enjoyable. It had an unpleasant aftertaste. I tried a few things to improve it. I won’t make this one again.
I didn’t have tomatoes so used 1 1/2 tbsp tomato paste used potatoes and sweet potatoes plus 1 teaspoon of sodium bicarbonate,simmered for 45mins the chickpeas were soft the meal was delicious very tasty I will definitely be cooking this again thank you Nagi
Delicious flavoured curry.
I didn’t have any all spice so skipped that, plus I added some sweet potato and pumpkin = delicious.
Hi Nagi, just wanted to let you know there is a typo in Recipe Note 5. You said when I am in a curry. I know what you meant to say. Feel free to delete this comment before putting online. Have a great Xmas. Finally getting to make this today.
I have two young boys so I used just a 1/4 teasp of Cayenne pepper. There was a tiny little heat and I thought we’d be touch-and-go, but they LOVED IT. Every bit eaten. Was so easy to make, too. Great mid-week meal.
I love this recipe. I make it a few times a year in my Instant Pot using dried chickpeas (rinsed but not soaked) and sometimes yellow dahl. I toast the spices on Saute functipn and then throw in all the ingredients ingredients, put the lid on and use the Pressure Cooker function on high for 50 minutes (take off Keep Warm)) Let it cool for 15minutes before venting (slowly with a tea towel over the pressure release button). Both the potatoes and chickpeas were cooked without being mushy. I added a few good handsful of baby spinach and a tin of coconut cream and served. Yum.
I made this dish last for dinner. I really enjoyed it once I added coconut milk. I should have held back on cayenne and added slowly to my taste. Overall really enjoyed the dish, just like all your recipes.
I just made this and I’m so delighted with the results. Healthy comfort food! I used dry chick peas that I soaked overnight and steamed the diced potatoes for 5 min before using. Spice blend perfect for me without cayenne. I did add 1/4 cup coconut milk for sweetness. Thank you so much! I will be coming back to this many times!
Followed another reader’s advice and added a teaspoon of bicarb soda with the tomatoes- it helped the potatoes soften and didn’t leave any aftertaste at all. I recommend adding a few tablespoons of coconut milk at the end- really rounds out the flavour and gives it that ‘something’ that it needs!
Yummy. I love this curry and its healthy wholesome vegetarian goodness. I have made it many times. Sometimes without the potatoes. I do cut the potatoes and zap them in the microwave for two mins before adding them. That way they are just underdone and do the rest of their cooking in the sauce. Don’t skimp on the parsley and shallots!