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:
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Sauté garlic and onion
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Sauté spices (brings out the flavour)
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Coat potato in the spices
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Add everything else (chickpeas, tomato, broth/stock)
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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 (please, someone remind me to share this recipe, I mention it so often!).
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
Fresh salad on the side
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Cabbage, Carrot, Mint Salad – great refreshing salad, ideal to pair with curries
And – more great curries of the world!
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Biryani (it’s amazing!)
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Dal (Indian lentil curry)
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Browse the Curry Collection
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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 (65ml) cooking oil (I used vegetable)
- 2 large garlic cloves , minced
- 1 large onion , diced (brown, white, yellow)
- 1 1/2 cups (225g) potatoes , cut into 1.2cm / 1/2" cubes
- 28 oz / 800g canned chickpeas (2 x 14oz/400g cans) , drained (Note 3)
- 14 oz / 400g canned crushed tomatoes
- 2 cups (500ml) vegetable or chicken broth/stock
- 2 scallion/shallot stems , sliced (green & white part)
- 2 tbsp fresh parsley , finely chopped (or coriander/cilantro)
- Salt to taste
Serving - choose
Instructions
- 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.
- Add the chickpeas, tomatoes and vegetable or chicken broth. 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 to taste, stir through scallions/shallots and parsley.
- Serve with rice - 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.
Life of Dozer
No curry for you, too spicy! What will you give me for this drumstick…???
Surene King says
The flavours were unusual and a bit heavy on spices. But veg son ate it all!
Lorrie says
I made the chickpea potato curry for supper today. It’s so good and so easy to put together! My daughter can’t eat tomatoes so I used pumpkin puree in it place. It came out so creamy tasting. I love the spice combination used.
zoe says
Do you think I could use eggplant instead of potato? I love the melty texture of eggplant and how it absorbs flavor. How could you recommending cutting it, if so?
Mo says
Hi Nagi, just about to try this yummy looking recipe. I really want to use fresh parsley and coriander in mine. Do you think it would mess up the flavours too much? Thanks
Mo says
Sorry Nagi, please delete my comment. I put it under the wrong recipe. Oops sorry
sean dwyer says
This might be my new favourite curry base, it hits all the right indian/asian/carribean notes, and worth making up a batch. I’ve experimented with using some dried parsley, about 2 tsp which seems to work well with the recipe, so should scale up ok. This is a base that ages really well after a day like good curry should, just make some base, add oil, keep in the fridge for a day to age it, and then use it in cooking.
Christine says
Delicious!
I rarely follow recipes, I’m more of a “measure with your heart” gal. I *mostly* followed this and it was excellent. It seems like a pretty good base to add whatever veggies you want, this will be a regular dinner in my house. Maybe next time I’ll follow it more precisely. Or maybe not….
Maggie says
Delicious and super simple/cheap if you already have the spices on hand. I added a touch of maple syrup for balance but other than that, loved it!
HB says
I have made this recipe several times and it has always been a winner. Just curious, can this be made ahead of time and then finished in the slow cooker?
Nagi says
I don’t see the benefit of the slow cooker here HB. The curry only takes 15 minutes of cooking so I would just make it ahead and reheat as needed! N x
Phillipa says
Such a great recipe thank you. My husband really enjoyed it too and he doesn’t normally enjoy spicy food.
Robert says
Very yummy. I doubled the recipe but left out 1 can of chickpeas and added more potatoes and a half can of coconut cream.
Nagi says
Great tips – thanks Robert! N x
V says
I’ve made this recipe a few times now. I only use 1/4 tsp thyme because it was overpowering the first time. I usually use a can of peas and throw in spinach if i have it.
Most recently i used garam masala instead of curry seasoning, added mushrooms + peas + used extra seasoning and crushed tomato (needs it when adding extra veggies). I also tossed in 4 thai chilies because it was too mild for us. Very delicious and economical. Will make this again and again 🙂 Thanks for sharing
Nagi says
I am so happy that you enjoyed it V! N x
Ceejay Young says
We eat lots of curries and I’ve made this wonderful, tasty dish a number of times to rave reviews every time I serve it. It’s all about that base!!! The spice base, that is. 😉 The whole house smells like a trip to an East Indian market. I have bumped up the vegetable quota by adding cauliflower, green peas…whatever I have left over in the veg bin. Thank you for this amazing and easy recipe!
Debbie says
This was delicious! I love trying new chickpea recipes as chickpeas have been quite a new addition to my cooking. Plus I love curries and this gave me such satisfaction for a much needed curry night! I did not think about it needing meat once. I noticed other commenters had varying experiences regarding the potatoes – mine were only just cooked but I also think I cut them to 1 inch cubes instead of 1/2 inch cubes. Because of this I did have to add more vegetable stock. I was worried it may affect the flavour but it still turned out great. I’ll be coming back to this again!
Lauren says
For those who had trouble with their potatoes cooking in the 15 min mark, I suggest putting a lid on the pot in case that wasn’t done. I had the skins on my red potato, and mine were cooked through in 20 mins.
Nagi says
Great tip Lauren – thanks! N x
Carol Ryan says
I love this recipe and it numerous times. Great to eat on the day but believe me it’s better day 2 or 3. I’ve never had a problems with potatoes cooking at all tho. Great recipie that my veggie friends love x
Sarah says
Love this recipe. I’ve made it multiple times since finding it last year! That said, it takes longer than 15 minutes to cook the potatoes. Usually about half an hour or more for me! Absolutely delicious.
Frances says
Delicious! I simmered for almost an hour based on other comments to ensure the potatoes were done. Teenage daughter also gives 5 star rating – excellent meatless Monday recipe to start the new year! I have made many of your recipes and they are always fantastic.
Amver says
I made this recipe tonight… I had never tried curry before. It was sooo good. I can’t wait for leftovers tomorrow. The potatoes took forever to cook but the flavor was there. This is my new fave recipe. I omitted the oil.
Nagi says
Congrats on your first curry! N x
Mike says
Just made this for dinner. Absolutely love it, and I’m a big meat eater. It took longer than 15 but I cut the potatoes a bit bigger and left the skin on. This probably made it a bit thicker anyway which is fine with me. Only change I made was I stirred some baby spinach in with the parsley because I need more greens in my live. Definitely making this again !!!
Joel C says
Very good with a couple modifications:
1) needs more salt to bring out the flavors
2) needed lemon juice from about 1/2 lemon
Also – and this is big – the way the spices are added is not good. With that much spice, it doesn’t dissolve when thrown in dry and mixed with potatoes. Mix the spices into the stock to properly dissolve them for a much smoother (and tastier) turnout.
Anna says
You add the initial amount of salt, then it says “adjust salt to taste” at the end. Because this comes down to personal taste. Also, you add the spices in with just the onion and garlic mixture. After stirring for a minute the spices will be wet and incorporated into the onion/garlic, after that you add potatoes and stir to mix. If you just throw the spices into the stock, they won’t roast. It’s the same in literally every Indian recipe.