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…???
Telsto says
wonderful points altogether, you just gained a new reader. What would you suggest about your post that you made some days ago? Any positive?
Grace says
Hey Nag! I don’t know who to thank most, you or Imma? But, I do know one thing THIS RECIPE IS A KEEPER! We ate our dinner so fast I thought we inhaled it. HAHA… Can’t wait to try more of your recipes.
Nagi says
Love hearing that Grace! So pleased you enjoyed this 🙂 N x
Danielle says
I just made this recipe and it was amazing!!! I didn’t want to stop eating it. My husband loved it just as much as I did!! Thanks for sharing this recipe.
Nagi says
So pleased to hear that Danielle! Thanks for letting me know 🙂 N x
Teresa says
This is amazing!! My boyfriend is super picky and request this dish all the time!! Thanks for sharing!
Nagi says
So pleased to hear he enjoys this Teresa, thanks for taking the time to come back and let me know! N xx
James says
Hi Nagi, A few suggestions based on the comments and my own experience making this last night:
1. If you don’t like spicy then I would suggest that you cut the cayenne to about 1/4 tsp, reduce the white/black pepper in half and reduce the allspice in half. I found that even with 1/4 tsp of cayenne being the only adjustment this was too spicy but it tasted like the allspice was the one taking over. I’m not sure if this was a caused by the variety or freshness of my allspice or if the original blooming of the spices with the onion increased the heat. I felt that 3 minutes was not long enough to get my onion to the right doneness so I cooked a little longer.
2. Not wanting to wait for 2 cups of broth to reduce, I used a vegetable broth paste instead. This allowed me to add the tsp of veg broth paste but only add 1C of water to go with it. I found this to be just enough water to simmer the potatoes (covered). When finished cooking, I added a tsp of flour to thicken rather than continue reducing.
3. I used 1c of fresh parsley instead of cilantro, I had both but opted for the parsley. I think using fresh matters here to also cut the heat. If you find a the end that it’s still to spicy, you can try adding yogurt or cottage cheese (before adding the parsley/cilantro) to lessen the heat.
Thank you for the recipe. As with most, each cook needs to adjust to their personal taste but I am always grateful for the inspiration that gets me started. Meatless dishes always pose a challenge for me but I found this one to be quite filling.
Nagi says
Love all those tips James! thanks so much for that 🙂 Other readers will find it so helpful! N xx
James says
I meant to say add the 2 tsp of veg broth paste in number 2.
Snuff says
Hi! I just made this dish today, it turned out very spicy, probably because I added and extra chili pepper 😉 Not complaining, I like spice! However, the sauce was light orange and not as thick as the picture, do you know why this might be? I also had to let it simmer for 30min for the potatoes to soften.
Nagi says
Hi Snuff! The colour is from the spices, and also from cooking down the sauce 🙂 did you simmer per recipe to cook it down? Glad you enjoyed it though! N x
Graham batterbee says
chickpea curry was delish
Nagi says
That’s so great to hear Graham! Thank you for letting me know you enjoyed it! N x
Klair says
Do you think coconut milk would work in this to cut through the spice?
Nagi says
Hi Klair! I don’t think it will cut through the spice but it will certainly add lovely flavour to it! This curry really is not that spicy if you use a mild curry powder. I added a tip at the top of the recipe regarding the spiciness 🙂 N x
Alison says
This is a lovely curry but way too spicy so I would definitely cut down on the spices😳 Then it would be great .
Nagi says
I’m sorry to hear you thought this was too spicy Alison. Glad you loved the flavour though!
Jess says
Very easy and delicious. However, it is very spicy! Use a mild curry. Also, the potatoes take about 40 min, not 15 min. I thought the 15 min instruction was a little off and I was right!
Nagi says
Hi Jess! I just checked the recipe again and the potatoes should cook in 15 minutes if chopped fairly small, per recipe 🙂 I wonder if it was the type of potato you used?? 🙂
Tori says
What kind of potato should we be using?
Nagi says
In all honesty, this is great with any type wether starchy or waxy 🙂 I tend to use good all rounders
Nagi says
Hi Jess! Yes! Definitely use a mild curry if you are sensitive to spicy food! I’m glad you still enjoyed it. Thank you for picking up about the cook time, I will fix it up 🙂
Alicja says
I just made this recipe it is so delicious and easy and quick! It was getting late and I was wondering what to do for dinner and tomorrows lunch this recipe saved me! 🙂
kelly says
can you make this in the slowcooker?
Nagi says
HI Kelly! Sorry I haven’t tried so I don’t know the cook time and also it would need some adjustment to allow the sauce to thicken 🙂 N x
Maria says
Absolutely loved this recipe – so easy to prepare and full of flavour. Generous proportion – even had leftovers for tomorrow’s lunch at work!
Nagi says
Love hearing that! So glad you enjoyed this Maria! N xx
Mac says
This was very good. I did cut back the curry and cayenne but it was still spicy enough for me! Thanks.
Nagi says
That’s great Mac! So pleased to hear that! N x
Johan says
This is a delicious dish that is flavorful and easy to make. I will also make a few changes to suit my taste i.e. steam the broccoli ahead of time and add before putting the dish under the grill and cook the rice longer but that is it. Thank you for a great recipe.
Johan says
Sorry this was suppose to go with the Chicken and Broccoli casserole.
Nagi says
No problems!!! 🙂 Glad you enjoyed it! N x
Andrea says
I made this and loved the spice just the way it is. I added the spinach to the dish instead of separately and had quinoa and kale mix. This is delicious.
Nagi says
That’s wonderful to hear Andrea! Thanks for letting me know! N x ❤️
Olivia Avery says
I tried this recipe for my husband last night – we both really enjoyed the flavour profile, but there were a couple of changes I would make for next time.
The potatoes do NOT take 15 minutes to cook through – I diced the potatoes smaller than the recipe asked for, but it still took around an HOUR on medium heat for the sauce to reduce and the potatoes to be ready.
It is quite spicy as other people have commented. I served mine with a spoon of Greek yogurt on the side to help combat the heat.
Overall was a relatively easy and yummy recipe!
Melanie says
Hi Nagi, I never review or comment on websites, but I just had to after trying this recipe. It was the best and easiest curry I’ve ever made! My husband said it tastes like the Indian place down the street, but this is way healthier. It will definitely be going in the dinner rotation.
The only change I made was to double the recipe and add 1/2 a head of cauliflower. However, it took quite a lot longer than 15 minutes simmering for the liquid to reduce and thicken. It might have been from doubling the recipe.
Nagi says
That’s so great to hear Melanie! Thanks for sharing your feedback – N x
Gail Cannady says
Forgot to rate.
Gail Cannady says
This is a great basic curry recipe. Like you said, it’s a keeper. We did add a can of coconut milk as it was a bit hot, but next time will try adjusting the amount of cayenne. We also added shredded kale at the last minute, instead of cooking it separately. In order to use up our Community Supported Agriculture (CSA) bin, our motto is “every dish is better with kale.” Just kidding, but the addition of kale into the curry made it beautiful.
k. says
just made this for the first time tonight and it was definitely on the spicy side for those who don’t like spice (i would half the cayenne pepper). i doubled the recipe so i would have leftovers and it turned out perfect for me….i happen to love spicy food. i seared two cubed chicken breasts to the stock pot at the beginning and made the recipe from there. so glad I doubled it, thank you!!!