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 (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 with Easy Soft Flatbreads. They taste just like naan, and they’re the perfect vehicle to scoop up that wickedly delicious curry sauce!!
– Nagi x
Chickpea Potato Curry (Chana Aloo Curry)
Watch how to make it
Fresh salad on the side
- Cabbage, Carrot, Mint Salad – great refreshing salad, ideal to pair with curries
- Indian Tomato Salad
- Everyday Cabbage Salad
And – more great curries of the world!
- Biryani (it’s amazing!)
- Chicken Tikka Masala and Butter Chicken
- Dal (Indian lentil curry)
- Thai Red Curry and Green Curry
- Massaman Curry
- 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…???
I love this recipe but the keens curry powder is too spicy for my 4 year old. Is there another brand or substitution you would recommend?
Hi Esra, I would skip the cayenne in this recipe and slightly reduce the amount of curry powder here. Keens is one of the milder curry powders. N x
Thank you Nagi. This recipe is just amazing. I’m a terrible cook and have surprised myself. Well done for putting together such a great website!
Haven’t made this yet but I am tomorrow! Can anyone tell me level of spiciness? (I’m a wimp let’s put it that way) And if it’s decently spicy should I add some coconut milk or eat it with yoghurt?
Hi Kate, it’s not overly spicy but it really depends on the brand of curry powder used – some are spicier than others so you can always adjust to taste – you can also adjust the amount of cayenne to suit. Yogurt also compliments it nicely 🙂 N x
You have done it again! I am never disappointed when I choose to follow one of your recipes. This was simple and quick yet full of flavour! Winner in my book!
You make the best meals, Nagi!
Making tonite! Do u drain the canned chickpeas?
Hi Patti – yes you do, this is noted next to chickpeas in the ingredients list. I hope you love it! N x
So sorry! You did mention to drain the chickpeas but my old eyes couldn’t read the faint print! I doubled the recipe and it was awesome! Thanks!
Yum!
I added tofu and spinach for the added vitamins and protein for my young man – delish! Can’t wait for the left-over lunches. Thanks for sharing this.
I made this curry using home grown potatoes so I didn’t peel them. It was absolutely delicious. It is definitely on my list of repeat recipes. I did use hot curry powder so I used less. I used one tin of chickpeas and one tin of 5 bean mix
Perfect Arlene, I’m so glad you loved it! N x
Wow Nagi, yet another wonderful, simple, delicious recipe. I actually havent tasted it as it is Ramadan and Im waiting until sunset. But it smells amazing lol. I was out of chickpeas so I added pinto beans and spinach for some extra nutrition and color. I also had do some a small diy curry and added garam masala because im out of curry needless to say it still smells and im sure , tastes amazing. Thanks !!
I also didn’t have canned tomatoes , instead chopped up a big juicy tomato. Worked out fine
I hope you love it Naimah! N x
I made this for my vegan and non vegan husband and they absolutely loved it. This recipe will be in rotation in our home. Thank you so much for sharing this amazing recipe!
Wahoo, that’s awesome to hear Latoya! N x
Nagi ! I ABSOLUTELY LOVE the 5 recipes of yours that I’ve tried so far !!! Thank you for the easy instructions, with video how-to’s and quips of that beautiful puppy of yours !
Love from Canada
P.S. If only we could get some of the beautiful ingredients here i.e. fish, fresh herbs, etc.