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…???
Alyssa Pelish says
This is heavenly! So full of flavor, slightly spicy, and I had plenty to take to lunch with me too! Thanks!
Nagi says
Fantastic to hear Alyssa! I’m so pleased you enjoyed this! N xx
sandi says
We made this tonight, and this was not only easy, THIS WAS AMAZING!!!!! Thank you so much!
Nagi says
That’s fantastic to hear Sandi! Thanks for letting me know! N xx
Kimberly O'Hair says
I made this last night for my husband and he loved it! He is already asking if I have added this to my recipe box and will be making it again. Easy to follow directions and as you stated, ingredients that are found in a common grocery store. Thank you so much!
Nagi says
That’s so fantastic to hear! Thanks for letting me know Kimberly 🙂 N xx
Anna says
I’m going to make this tonight. It sounds great. Just for your information: habanero and scotch bonnet are the hottest chilis you can eat. Sometimes in the Caribbean they just cut a habanero in half and wipe the plate with it to make the food spicy. So if this recipe calls for a whole one it must be VERY hot. But I think that could kill all the other nice flavours. So I’ll stick to your version.
Nagi says
Hi Anna! I image if made using the authentic recipe it would be extremely hot! I actually found habanero the other day – or maybe it was scotch bonnet – I must try it! And I will report back on how spicy it is!
Anna says
Habaneros are small and yellow and look a bit like tiny sweet peppers. Scotch bonnets are red look like what they’re called after. They’re bigger.
I made it the way you suggested and it was great! Thanks for the recipe!
Patti says
Pardon my ignorance but are the potatoes cooked and diced prior to adding or raw? Doesn’t seem like they would be cooked thru in that short time in the pan. Can’t wait to make this!
Nagi says
Hi Patty! They are diced and added raw into the pot 🙂 They do cook through!
Sam says
I think they should finish cooking once it simmers with the broth. I’m trying it out right now 🙂
Anne and Alex says
I tried this last night and it is seriously yummy, thank you for sharing your recipe! I tweaked it a little as I had some other veg that needed using, plus I added a dollop of mango chutney as it gives such a great extra something to curries. I’ve posted my variation and a photo on our food blog (see link below) if you want to take a look – we link back to your page here and the Immaculate Bites blog too. We look forward to trying out more of your recipes soon.
Nagi says
Oooh, I’m so glad you enjoyed this Anne and Alex! Thanks for letting me know! N x
Anne and Alex says
PS My kitchen still smells heavenly from the spices and the curry!
Jonnelleoh says
I have this cooking on my stove now this is my second time making this also in two weeks line someone said lol. It’s so easy and one of the first refugees I’ve found where I had all the seasonings in my cabinet already. I had some leftover carrots in my fridge so I added those in as well. This will definitely be my new cheap easy go to for awhile. And it’s just me so this lasts about a week or so for me. Perfect!
Nagi says
Ba ha ha!!! That typo could’ve been worse, believe me….. So glad you enjoyed it, thanks so much for letting me know! N xx
Jonnelleoh says
Sorry for my typos. Lol. I was in a rush and excited using Swype texting… Recipe but refugees of coarse haha
Michelle says
This is my new favourite dish! I’ve made it twice in two weeks. It’s fabulous!! Thank you for sharing!!
Nagi says
Ooh I’m so glad Michelle! It is hard to find a truly great curry that doesn’t require any hard-to-find ingredients, this one is a winner for sure! (I can say that cause it’s my friend’s recipe!)
Kathryn says
Do you drain the can of tomatoes?
Thanks!
Nagi says
Nope! Plonk it all in there with the juices! N xx
Sarah says
This was so easy and delicious, it’s the third recipe I have made from your site and so far I am three for three on awesome meals! I’ve made those three recipes repeatedly too, not just once! They are that good. 🙂
I made this along with the Easy Soft Flatbread recipe also on your site but topped them with garlic butter and made raita (natural greek style yoghurt, cucumber, mint, lime juice, pinch of cumin and salt).
Put the curry on the flatbread, top with raita – yum!!
Nagi says
Woo hoo! I’m glad to hear you enjoyed this, thanks for letting me know Sarah! N xx PS And thank you for the kind words!!
Jackie says
I made this tonight and it tasted wonderful. I can stop looking for a curry recipe now. I served this over brown rice curry that I found on a different site. Thank you so much.
Nagi says
Thanks so much for the wonderful feedback Jackie! So glad you enjoyed it – N x
Vanessa says
Made it yesterday and it’s delicious! !
Am I able to freeze leftovers or no? I swapped the potatoes for broccoli, if that makes a difference
Nagi says
Thanks for trying my recipe Vanessa, so glad you enjoyed it! this freezes great 🙂 Just defrost before heating, especially if you subbed broccoli because otherwise it will get very mushy if reheated from frozen. N x
Raihana says
I’m in the process of still cooking mine! It smells amazing and the little taste testes I’ve been doing have been so good too! Next time, (and a little tip for all of those who are yet to make this) I would probably half boil the potatoes, as they are taking a long time to soften in the curry, other then that its super easy and so far its tasting and looking like a real winner!
Thank you so much for this recipe!
Nagi says
Hi Raihana! So glad you like the smell of it! Did you cut the potatoes into the specified size?? That small, they should not take very long to cook! 🙂 N x
Andrea says
Eating this as I type. Absolutely delicious! And will be what I make from now on when people come to dinner. Nice one! More vegan recipes, please 🙂
Nagi says
Hi Andrea I’m so glad you enjoyed it, thank you for letting me know! ❤️ N xx
Claudia says
I cooked this yesterday and I LOVED IT! I also brought it at work today! It’s so easy to make and so tasty! I love spices and it’s vegan too (if you add the vegetables stock) I think I’ll make it very often from now on!
Thank you for this wonderful recipe! I can’t wait to browse your website a little more and see what other recipe you may have! :-*
Nagi says
AWESOME! So glad you enjoyed it Claudia, thanks so much for letting me know! N x
BeccaBeck says
I found this tasty, but super spicy. I also had to cook it a little longer, but I might’ve cut the potatoes too big. I used the leftovers in chilli and it was delicious. Not vegetarian any more though.
Nagi says
Hi Becca! Sorry this was too spicy for your taste 🙂 I find this a bit spicy, just over mild. Glad you found a repurpose for it though! N x
cassie says
You mentioned quite a few times that this is a vegetarian meal, just thought I needed to point out your use of chicken stock makes it not vegetarian!
Nagi says
You’re RIGHT Cassie! I will add a note re: veg stock!
Joe Liberatore says
I enjoyed making this dish because I Love Chick Peas, but I substituted the Potatoes w/ Veggies. The reason is because if you serve it over or w/ a Rice you now have two Starches which is not a Good Combination. ….Further, I would never use a White Rice….
Nagi says
I totally get that Joe! 🙂 Glad you enjoyed the flavours though!
Clare says
Delicious! Made this a few times now for me and my partner. I tend to use a tin of potatoes as it’s a good store cupboard dinner and so quick and easy.
Nagi says
I’m so thrilled to hear that you enjoyed this Clare! THANK YOU for letting me know! N x
Alexandra says
Just made this – to commemorate Hurricane Mathew (I live in Myrtle Beach area, SC, USA, and it IS Coming, or so they say…)
Lovely, VERY flavorful. Had all the needed spices, except All Spice, and substituted it for a Chinese Five Spice Powder. I also added Tumeric (for health benefits;) Very economical and HEALTHY choice: no salt is used and none missed! I used one Yam and one Russet potato; turned out great. Next time will use acorn squash… I do agree that the recipe is better with fresh cilantro (coriander.) I – and my family – tend to like spicy food. This recipe was “just right” on a spiciness scale for us. I even tried to top it with Sriracha hot chile sauce (now, that is Spicy;)
I thought it would be fun to try it with avocado on the side to compliment the flavours… And next time – and there will definitely be next time with this recipe) – I will experiment with other veggies and creative suggestions from others who tried this recipe. Home made or a good quality rustic bread sounds like a great pair. Authentic flat breads, such as Naan, is another option. And, of course, good hearty red vino and/or beer would also bring out the wonderful richness of flavors. This is my Very First homemade curry, and I am content (and that is coming from a perfectionist;)
(The site does not allow me to rate it as a 5 star – technical issue?), but that was an intention!
Thank you, Nagi, for sharing this TREAT. Namaste!
Nagi says
I’m so glad you enjoyed this Alexandra! Thanks so much for taking the time to come back and let me know – and PLEASE STAY SAFE! N x