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…???
This was delicious! Didn’t have everything but subbed a bit. Like half potato half pumpkin; instead of all spice I used garam masala; and I added spinach for more fiber and color. Taste was on point.
Hi everyone
I place my potatoes into the microwave for 6 mins, skin on, then when they cool, I peel them and have them ready to add into the curry. Always works.
My home smells absolutely heavenly. I made this to go along with the butter chicken for dinner tonight. I also have your Sloppy Joes in the slow cooker to have done for dinner tomorrow. It is a Nagi day!
Another winner, full of flavour, and warmth, unbelievabley simple to make…thanks Nagi. Upscaled to make 10 portions for my son in college.
Can I sub the thyme with rosemary or anything else or is it better to just omit it? Thanks
Hello Nagi,
Thank you for this recipe. It was delicious!!! My husband and I really enjoyed it and it is super economical, fast and convenient. This will definitely be a regular recipe in our home. It’s spiciness and warmth was great for a cooler, Fall day.
Very tasty, easy recipe. I love both chickpeas and potato so I think this could be a good base recipe. I will definitely make again! I didn’t find it very spicy but just right. Since I don’t use oils, I sautéed the vegetables in vegetable broth – worked great.
This curry was beautiful! With the leftovers, I mashed them slightly, added some peas, then put them in my sausage roll maker to make rectangular samosas. Perfect!
Brilliant idea!
Another Nagi winner! I was looking for something vegetarian, quick and easy to have with rice, and stumbled across this. Had all the required ingredients in the pantry. Easy to cook and so yummy.
The flavours were unusual and a bit heavy on spices. But veg son ate it all!
Delicious!
I rarely follow recipes, I’m more of a “measure with your heart” gal. I *mostly* followed this and it was excellent. It seems like a pretty good base to add whatever veggies you want, this will be a regular dinner in my house. Maybe next time I’ll follow it more precisely. Or maybe not….
Delicious and super simple/cheap if you already have the spices on hand. I added a touch of maple syrup for balance but other than that, loved it!
I have made this recipe several times and it has always been a winner. Just curious, can this be made ahead of time and then finished in the slow cooker?
I don’t see the benefit of the slow cooker here HB. The curry only takes 15 minutes of cooking so I would just make it ahead and reheat as needed! N x
Such a great recipe thank you. My husband really enjoyed it too and he doesn’t normally enjoy spicy food.
Very yummy. I doubled the recipe but left out 1 can of chickpeas and added more potatoes and a half can of coconut cream.
Great tips – thanks Robert! N x
I’ve made this recipe a few times now. I only use 1/4 tsp thyme because it was overpowering the first time. I usually use a can of peas and throw in spinach if i have it.
Most recently i used garam masala instead of curry seasoning, added mushrooms + peas + used extra seasoning and crushed tomato (needs it when adding extra veggies). I also tossed in 4 thai chilies because it was too mild for us. Very delicious and economical. Will make this again and again 🙂 Thanks for sharing
I am so happy that you enjoyed it V! N x
We eat lots of curries and I’ve made this wonderful, tasty dish a number of times to rave reviews every time I serve it. It’s all about that base!!! The spice base, that is. 😉 The whole house smells like a trip to an East Indian market. I have bumped up the vegetable quota by adding cauliflower, green peas…whatever I have left over in the veg bin. Thank you for this amazing and easy recipe!