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…???
Raschelle says
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 🙂
Shannon says
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!!!!!!
Mihael says
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 😀
Lan says
Thanks for the recipe! I don’t have All Spice powder. Is there anything I can substitute it with?
Nagi says
Just use a wee bit more of all the other spices 🙂 N x
Rina says
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.
Nagi says
I’m so glad! Thank you for letting me know Rina! N x
Desiree says
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.
Pauline Whitehead says
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
Nagi says
That’s terrific to hear Pauline! Thanks for letting me know you enjoyed this – N x
Zaira says
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
Nagi says
I hear you Zaira. Funny – since I published this, my local supermarket has started stocking habanero!!
Adri Hollenbeck says
I had some leftover coconut milk and I decided to add it to the recipe and it tastes so good!
Thanks for the recipe!
Nagi says
Glad to hear you enjoyed this Adri!! Thanks for letting me know 🙂 N x ❤️
Helen says
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
Nagi says
Love that you enjoyed this Helen! Thanks for letting me know – N x
Cheri says
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!
Nagi says
I hope you do get a chance to try this Cheri! It’s so good! 🙂 N x
Omni McCluney says
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!
Nagi says
That’s so great to hear Omni! I’m so pleased you enjoyed this, thank you for letting me know! N x
Rosemary Counts says
This was delicious. The only thing different was that I had half Amat of home rosemary Orange marmalade and I added iy
Nagi says
That’s so great to hear Rosemary! I’m so pleased you enjoyed this, thank you for letting me know! N x
Simone says
This curry was delish! I used half chicken stock and a can of coconut milk which made it nice and creamy. Also served it with coconut rice.
Nagi says
That’s terrific to hear Simone! Love the addition of coconut milk in this 🙂 Hope you had a great weekend! N x
debbie says
Hi Nagi,
First of all let me start by saying that I barely boil water in my daily life…..meaning I am useless to most in the kitchen. I do love Indian food (discovered it late in life) and whenever i look for recipes, there are a million components. When i came across your recipe above, i said to self “Hmmmm”.
Anyways, i tried it yesterday and it really came great. I am personally astonished! I made it more spicy of course ( and of course not spicy enough…i like heat and handle it well).
So long story short, how do i add chicken to this dish? I would love to know that – I am a big fan also of vindaloo…….
Thanks again, deb
Rebecca says
Made this tonight and used a can of coconut milk instead of broth… so delicious!!
Rebecca says
Made this tonight and used a can of coconut milk instead of broth… so delicious!
Olive says
Thank you Nagi. I love this curry. I have it regularly. Best wishes from Galway, Ireland.
Abby says
This is a nice curry with perfect texture. However, it is very spicy. I do not often use cayenne pepper and was unaware of how much heat it adds to this dish. I would cut down on the cayenne next time and perhaps reduce the allspice proportionately. I added some vegan cream cheese to try to cut the spice, which didn’t do much but added a lovely creamy quality to this curry. I also pre-boiled the cubed potatoes to ensure they were super soft by the time I served the dish.
georgie @ georgieeats says
What a simple but brilliant idea!! Thank you so much for the inspo! I have pinned the recipe so I can make it soon! x
Nagi says
Hope you do! It’s soo delish! N x