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…???
“When I’m in a curry, I partially thaw in the microwave (just to loosen from container) then finish heating through on the stove.”
Not sure if this is a typo, but it’s great 😂
Trying this for dinner tonight, can’t wait! We’re trying to eat more vegetarian meals so feel free to share any new ones you have Nagi, your recipes are always brilliant!
😂😂 Curry on the brain!!!
My girlfriend cooked this tonight, and added some culiflower. And it tasted really great! Thanks for the recipe
I’m so happy you both love it Jay!!
Nagi, this curry is so so delicious, I made it for my vegetarian daughter and her vegan husband, left enough for my husband (who is a dedicated carnivore) and myself for dinner. They loved it and my meat eater loved it! The depth of flavour is fantastic, thank you for another great recipe.
I’m so glad it was a hit Kerri, that’s great!!
Wow. This is SO good. I was a little worried that all of the spices would make it a mess, taste-wise. I was wrong.
It’s amazing. I will say that it definitely has some heat to it, and if you were to make it for kids, maybe you’d cut back on the cayenne?
One modification: I added the juice of one lime at the end. It wasn’t too strong, but added a little brightness to the flavor.
Hi David, yes you could definitely cut back the cayenne for kids. I’m so happy you loved it!
My family lived it!! We are used to traditional foods, we are originally from Pakistan, my Momma and my wife who are really good at cooking also loved this.
I made two adjustments
Added spinach finely diced at the end to increase iron content
Added a cup of hand blended yogurt to reduce the bite of spice and it worked brilliantly
That’s so great to hear Shahzad! So pleased you enjoyed this – and I love the addition of spinach!! N x
Hi Nagi… I noticed the list of spices (pic) states coriander… However, the recipe lists quantities for all spices, but not coriander… Please help!… Making it tonight and adding some!
It’s not in the ingredients, sorry Maria my fault, the ingredients photo labelling was wrong! I’ve fixed it. But if you added it, don’t worry it’s going to taste amazing! N x
Thanks again Nagi for a superbly tasty recipe which we made in Morocco in our motorhome yesterday. The spicy flavours compliment the spicyness of the country we are visiting. As always, your recipes are perfect. Just the right level of spiciness (with some yoghurt to quiet cool it down a little), it makes enough for three nights and goes beautifully with your soft flatbreads which we make regularly (we never ever buy flatbreads again).
Wow – motorhome in Morocco!! How exciting Alan! Morocco has been on my list for many years, I’m very envious! N x
Ok I’ve given you positive reviews before but now I want you to just admit that you are an extraterrestrial from the planet Foodie. I made this today and while I’ve got a little bead of sweat running down between my eyes I’m on my 2nd helping. My wife is on her 3rd helping and the only recognizable sounds I hear are mmmmmmn. This curry is so outrageous it is beyond good, it is beyond great. There are no words good enough. All I can say is thank you and bless you Nagi.
John C.
You sound so happy that I have to make this!
I am happy, super good dish. Love middle eastern food, Thai, Indian, Moroccan anything with a lot of spices.
John – you’re making head big, stop it! 😂 I am very pleased to hear you both enjoyed it so much, thanks for your lovely feedback! N x
Hi Nagi, you reference ground coriander a couple times in the blog post but it is not included in the ingredients list. How much do you recommend? Thanks!
My apologies Roger, coriander is not a spice in the curry! I think because it’s in every other curry recipe I was on autopilot 🙂 I have now corrected, thanks for picking that up! – Nagi
Nagi, no worries at all! I’m happy with you being spot on 99.999% of the time 😉 But you know what, I’m making this tomorrow night and I’m going to put some coriander in anyway, only because I roast and grind my own seeds and really love the flavour. Thanks for the reply!
Happy Valentine’s Day to my favorite foodie and the Doze !!!!!🥰
I believe yours was yesterday ??
Yes it was! Happy Valentine’s Day to you too Sarah! Hugs from both me and Dozer! N x 🌹
Hi Nagi and all,
Great recipe, great site and very pleasant community ! Many many thanks for that, Nagi.
As for the recipe – and all indian dishes, (I am certain that you know, but it is not clearly stated in your site as far as I could see) – it is much better to dry-heat them before use and only then grate or mortar them for liberating aromes and oils. This is true of, for example, coriander seeds, cumin seeds, carvi seeds, dried chilies, mustard grains (yellow and black), cardamom grains etc etc. I even do this sometimes to fresh ginger! Cinnamon bark also, but cannot be easily be powdered at home… such soices also keep fresh a lot longer than their powder counterparts.
Many thanks again, Nagi.
Eitan Gilboa.
Ah yes Eitan! I totally agree. 🙂 The very best curries are definitely made with fresh ground spices. I even bought a NutriBullet especially to grind spices! N x
Loved this Nagi again so simple you are an amazing cook l will say it again you need a TV series . Cooking with Nagi and Dozer lol
I honestly think the ONLY reason I’d ever create a TV series is just so I can get Dozer on TV! 😂
Haven’t made this yet but yes, I also have all the ingredients. I was going through my pantry to use up what I have!
Think maybe your psychic!
I love curry but my family don’t so I’m Just wondering if this will freeze well?
Thanks
Love this site
Hi Mel! Yes this freezes great! I will pop that in the notes if I haven’t already! N x
However ‘foodie’ we in Australia are, geographical distances and differing cultures make such a difference! Have to grin about this great Caribbean recipe ’cause remember so many ‘arguments’ with a dear German gf who had lived there and posted all those recipes I thought ‘terribly wrong’! Until I was patiently taught how they had come about! Now I find the differences quite fascinating and am not only going to make this soonest but have actually subscribed to Imma’s blog for a look-see. Yes the spices column still seems ‘odd’ for an Indian-named dish . . . but want to experience what is normal over there . . .
Caribbean food is influenced by many cultures including Indian food, so that explains the similarities in flavour here! Hope you’re having a great weekend Eha – N x
Color me surprised–I actually do have all the ingredients, plus coconut milk for rice. Those figure as pantry staples too, but tonight was pre-ordained as (indoor) grilled shrimp with peanut sauce and angel hair pasta, so curry will be at a later date…and likely not nearly as punchy.
YUM. I want YOUR dinner!
I’m losing my mind….you mention coriander when showing ingredients, but don’t have it listed in the actual recipe? Or, maybe I’m missing something or other……no worries, I will be making this! We are in total deep freeze-so far almost 40 days in a row of not getting above freezing, so this will be great!! Thanks for posting!
Nope, you have all your marbles, I am the one who made the mistake! 😂 I mislabelled the ingredients photograph. I am so used to coriander in curries, I think I was on autopilot. Fixed! N x
Nagi, made the curried rice last night, delicious. Will make this curry tonight, sounds delicious also. Please please share your cauliflower rice recipe
Yes I will Cheryl! But I went to get some cauliflower to share the recipe and it was $7 a head! When the price goes back down to normal I will do it! N x
Looks good, will make it tomorrow, yet with sweet potato instead of the regular. Stirr fried spinach will go with it. May serve with hard boiled eggs.
YES. So good! The other vegetable loaded version I do is made with sweet potato! 🙂 N x
Hi Nagi! This sounds so amazing. If you have a moment could you let us know what you put in your vege loaded version? Do you add at the same time as the potatoes and chickpeas? Thanks!!
Hi Laurie – here is the vege loaded version! https://fast-enhancement.today/vegetable-curry/%3C/a%3E – N x
How do you do it!? How do you know what I have, and how do you know I am wondering what to do with the chickpeas and potato’s !!!
Nagi does it again!!!
I want to do it more often. Tell me what’s in your pantry Gary! 😂
Hi Nagi. This recipe looks great but with one caveat. Try dried chickpeas. You will never eat canned again, I assure you. After tried the dried chickpeas in hummus I realised why my hummus did not taste like that in a middle Eastern restaurant. The canned ones have a bitter after taste.
I hear you Paul. I have a post sitting in my drafts for cooking dried chickpeas. I’m currently obsessed with cooking them with flavour, then I’m eating them plain out of the pot, they are that good!!!