This is a real proper curry, made from scratch and easy, with great depth of flavour and it’s healthy. You won’t need to hunt down any unusual spices, you might even have them all. This Chickpea Curry is one of those satisfying meals that carnivores don’t even think of as vegetarian. (I am, of course, referring to myself 🙂 )
This curry. It tastes just like Indian curry you get from restaurants. I really mean that. It’s not flat tasting, it has great layers in it, 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 very similar to Indian vegetable 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 the Butter Chicken recipe I shared last year (GOLD discovery!) – the list of spices required is quite lengthy. And almost without fail, there are 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. Half the ingredients required for an Indian curry. Made with spices you can get from your local supermarket. And just as much flavour. Big flavours. BIG.
This is 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!
I’ve made quite a few recipes from Immaculate Bites. Which is unsurprising given I love the flavours of Caribbean and African food (big flavours and I’m all about flavour explosions!). Actually, last year I shared a recipe of hers on RecipeTin Eats – Jamaican Jerk Chicken. (Seriously so amazing!)
As soon as I saw this chickpea curry recipe on Immaculate Bites, I made it straight away. Not kidding, I really did because I had all the ingredients (you might too!!).
Then I sent Imma a snapshot gleefully, declaring it to be a keeper. I made it again a week later. And again, and again. I even made it to take on a camping trip last year (so easy to reheat over a fire!).
I’m totally obsessed with this. I know the recipe off by heart.
I’ve mucked around with her recipe a wee bit and made notes of what I’ve changed in the recipe below. The main thing is that I added canned tomato because I find that it makes a thicker sauce. I’ve seen a number of versions of this recipe online and some use tomato, some don’t. 🙂
OH! One more thing I love about this – change it up to make it lower carb by swapping out the potatoes and/or chickpeas with diced veggies like zucchinis, carrots, broccoli and cauliflower. Fab.
Meat free for carnivores. This is my type of vegetarian food! – Nagi x
- 3 tbsp cooking oil (I used vegetable)
- 1 large onion , diced (brown, white, yellow)
- 2 large garlic cloves , minced
- 2 tbsp curry powder (Note 5)
- 1 tsp All Spice powder
- 1 tsp nutmeg powder (or 1/2 tsp freshly grated nutmeg) (Note 1)
- 1 1/2 tsp smoked paprika (can substitute with sweet or ordinary paprika)
- 2 tsp dried thyme leaves (or 3 tsp fresh thyme leaves)
- 1 tsp cumin powder
- 3/4 tsp cayenne pepper (Note 2)
- 1 tsp white pepper (or 1/2 tsp black pepper)
- 1 1/2 cups potatoes , cut into 1.2cm / 1/2" cubes
- 28 oz / 800g canned chickpeas (2 x 14oz/400g) , drained
- 14 oz / 400g canned diced tomatoes (Note 3)
- 2 cups vegetable or chicken broth/stock
- 2 scallion/shallot stems , sliced (green & white part)
- 2 tbsp fresh parsley , finely chopped (plus more for garnish) (Note 4)
- Salt to taste
-
Heat oil in a large pot or very deep skillet over medium high heat.
-
Add the Flavour Base ingredients and cook for 3 minutes until the onion is translucent.
-
Add the potatoes and cook for a further 2 minutes. 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.
1. I omitted Nutmeg once and the flavour was still lovely. Could not actually tell it was missing.
2. The original recipe called for 1 scotch bonnet or habanero pepper, finely chopped, to be added to the curry once the liquids have been added. I don't know where to get these chilis where I live (Sydney, Australia) so I just used cayenne pepper instead for heat. I doubt that the flavour has been impacted very much.
3. The original recipe did not call for canned tomatoes. Some Trinidad Chana Aloo Curry recipes do. I added it to create a slightly thicker sauce.
4. Though the original recipe calls for parsley, I often make this with coriander (fresh) because it goes so well with curry!
5. This can be made with any curry powder you have / want. Curry powders differ in spiciness so if you are using a spicy one, adjust the quantity to taste! I use Clives of Indian Curry Powder (sold at Woolworths and Coles in Australia) which is quite mild. I do also use the Clives of India Hot Madras Curry Powder - when I feel like making it extra spicy!! Adjust the curry powder to your taste depending on how spicy you like your curries!
You said the original recipe did not call for canned tomatoes. Does that mean there were fresh tomatoes or no tomatoes? Can’t wait to try this recipe. Thanks!
If I only have one can of chickpeas can I also add a can of Cannellini Beans (white)? Think it will still taste good?
absolutely! It will taste amazing!
what should you do if your sauce doesn’t thicken up??
could I use this recipe for the instant pot?
I really love this recipe. Love all of the spice combinations. I’ve also added some cauliflower when I only had a can of chickpeas and it works as well. We have it quite regularly now. Thanks Nagi 🙂
I have never left a comment on a recipe or even a website before but I just had to with this one. This recipe is AMAZING! As close to any restaurant curry I have ever had! I’ve made this 2x now, once as written and once with chicken and no chickpeas and both were awesome! Thank-you!!!!!!
Thanks for this lovely,simple and yet tasty recipe. Habanero or Scotch Bonnet are essential, if you like hot and they have amazing taste….my favorite and it gives a special kick in taste buds. It is not just burning, if you use it well. Greetings from Slovenia…where I grove my Chocolate Habaneros 😀
Thanks for the recipe! I don’t have All Spice powder. Is there anything I can substitute it with?
Just use a wee bit more of all the other spices 🙂 N x
Thank you for sharing this wonderful recipe. It has become a family favourite. I prefer it just the way it is but occasionally I add some beef or chicken to change it up a bit for thw family.
I’m so glad! Thank you for letting me know Rina! N x
Trying this for the first time. Can’t wait to eat for dinner. Added sweet potatoes to mine. Think i’ll make coconut rice to go with it.
Just made this for dinner tonight and it was delicious. Im sure I will repeat this again and again Keep up the great work. Im pescitarian so love your fish and veg recipes
That’s terrific to hear Pauline! Thanks for letting me know you enjoyed this – N x
This curry is supposed to be spicy with the habanero chilli. Cayenne chilli isn’t even close enough 🙂
Really enjoy cooking your recipes with a few tweeks. Keep them coming!
Cheers from Canberra
I hear you Zaira. Funny – since I published this, my local supermarket has started stocking habanero!!
I had some leftover coconut milk and I decided to add it to the recipe and it tastes so good!
Thanks for the recipe!
Glad to hear you enjoyed this Adri!! Thanks for letting me know 🙂 N x ❤️
This curry is our absolute favourite. My kids never get sick of it, I think I could serve it every day. I have premixed the spices so that it is a quick cook when they ask for it. One thing I do to make the process even faster is parboil the potato in water and then add them to the curry to cook to cook through. Thanks for sharing this recipe!!
Helen
Love that you enjoyed this Helen! Thanks for letting me know – N x
I’m excited to try this. I live in the Caribbean and have been to Trinidad, which there is a mix of Indian culture there which adds to their great food. Luckily I am able to use scotch bonnet and seasoning peppers where I live and am happy to have found this recipe!
I hope you do get a chance to try this Cheri! It’s so good! 🙂 N x
OMG!!!! Nagi this meal was AMAZING! I couldn’t be more happier. I have never made a carribean curry dish but love eating them and I’m so happy to say that I followed the recipes exactly and even my southern parents who have never been across the water, let alone tried a dish from a different culture absolutely loved it! I’m still savoring the taste in mouth! Thanks from Texas!
That’s so great to hear Omni! I’m so pleased you enjoyed this, thank you for letting me know! N x