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…???
Great recipe. Thank you. I put 2 fresh tomatoes cut in cubes instead of the cans. I added 3 carrots. And vegetables broth instead of chicke since I’m vegan. On top of basmati rice. Mmmm … Wonderful.
I’m so glad you enjoyed this Yael! Thank you for letting me know! 🙂
What did I do wrong?! I followed the directions, drained the chic peas, used tomatoes, 2c chicken broth and it us so soupy. The liquid isn’t boiling off to thicken. Boo. Advice?
Hi there! Did you use canned diced or crushed tomatoes, not fresh whole tomatoes? The sauce won’t thicken to a very creamy type consistency, like with cream based curries, but it will thicken like to what you see in the photos!
I tried this recipe on Sunday and it was awesome… I followed everything to the “T” and i realize that all the ingredients are found in my kitchen with the exception of cumin. Overall everyone loved it.. will definitely try this again.
I’m so glad you enjoyed it Ali! 🙂 Even though the cumin was missing!!!
This looks just fabulous! I’m a sucker for a good curry and definitely eat way too much in one sitting :D. I had no idea that Caribbean cuisine was comprised of SO many different cultures! So cool! Thanks for sharing 😀
ME TOO Amanada!!! I love curries from everywhere and anywhere and I am notorious for overeating!!!
How is this a vegetarian curry if it has chicken stock in it?
Well for one, this is not Trinidadian Channa & Aloo, it’s a dish inspired by it (http://www.simplytrinicooking.com/curry-channa-and-aloo-potato/ is a decent recipe). It’s supposed to be a very simple , vegetarian dish. The only thing you can’t get in a regular grocery to make it is Shadon beni. Though I’ve found it in Mexican groceries called Culantro or in Asian groceries called Saw Leaf Herb. If you cant or don’t feel like searching it out, just use cilantro and you’ll have a more India Indian tasting dish.
That looks like a wonderful site, thank you for the referral Kharanya!
Btw, it’s always served with some kind of roti, not rice. (http://www.simplytrinicooking.com/buss-up-shut-paratha-roti/ or http://www.simplytrinicooking.com/dhal-puri-roti/) and usually accompanies other dishes. I’m happy you appreciate Caribbean food but as a Trinidadian it’s rather annoying to see this dish called Caribbean and then so completely adulterated.
OK, you got me! 🙂 Good pick up , thank you, I will update the recipe to suggest using vegetable stock!
I am sometimes a little skeptical of curry recipes but tried yours on the basis that your red wine beef cheeks recipe is the best meal I have ever cooked.
I followed the recipe completely but did add spinach (as per another reader’s suggestion), and subbed the potato for peas (I forgot to buy potato).
Well. You are a kitchen genius, this made such a beautiful curry that freezes so well and made a heap of portions for easy weeknight dinners. This one is going on the regular rotation.
Thanks, Nagi. xx
I absolutely 100000% know what you mean re: skeptical of curry recipes. I have made and been disappointed by many. Nowadays I have a few online sites that I trust for curry recipes and a handful of cookbooks! I’m so glad you enjoyed this Ali! Thank you very much for taking the time to come back and let me know – N x
This curry looks so comforting! Would love to try this recipe 🙂
I hope you do Chelsey! 🙂
I made this dish last night, and I have to tell you, I had leftover mango puree from the previous recipe this week. So I added 1/2 c. of mango puree to this recipe toward the end of the cooking time. Plus a couple of kaffir lime leaves. Those additions pushed this dish way over the top delicious! Mango puree is my new BFF. Thanks!
Oooh!!! I haven’t tried that yet – what a brilliant idea! Thickens the sauce, adds a touch of sweetness, perfect match with all the spice! N x
Cracker again
❤️❤️❤️❤️!! N x
Made this tonight and the whole family loved it! The only change I made was to add some spinach at the end (always trying to cram more veg into the kids!). It was the perfect meal for a wet, cold night in the West of Ireland. Definitely a make again and I love the fact that it’s pretty made with store cupboard ingredients. I’m making the butter chicken with homemade chapati on Saturday! Thanks a million. 🙂
Oooh! So glad the whole family loved it Ger!! Spinach is a great addition 🙂 Can’t wait to hear what you think about the butter chicken!!! <3
This looks and sounds so delicious! I love that I have all the ingredients and plan to make it tomorrow. I’ve been using chickpeas so much lately as my youngest (15 months) struggles with a lot of meat and I find chickpeas a great alternative. I’m sure this dish will be a hit with him! Thanks
Oooh! I hope you enjoy it!! Just leave out the cayenne pepper 🙂
Delicious! Made it tonight and it was a success all round. I left out the cayenne pepper and it was perfect for the kids. I used sweet potato as ,when I went to make it, I realised I had no potato. Tasted great though and the sweetness helped with the spice for the boys. Thanks for a fab recipe 🙂
I’m SO GLAD you enjoyed this Amy!!! I’m especially glad to hear even the kiddies love this! (Sophisticated palette your kids have!!! I wouldn’t have thought kids would like this!)
Oh wow this looks fantastic!!! I can’t wait to try it- I’ve been craving curry like crazy, and I’m always looking for new recipes that aren’t super complicated. Thanks!!
I’m craving this again RIGHT NOW!
Looks like another winner here!!! We love chickpeas in this house – what an underrated legume! I definitely think I’ll be making this towards the end of the week, as a treat for J Daddy, who LOVES a good curry. The kids love the pappadums, so I don’t think they will be complaining!
Daddy will love this, promise. I think I know his palette now! BIG flavours!!! 🙂
Hi Nagi,
This looks so good! It’s on my to-make list for tomorrow! I recently ran out of paprika though. Will it be okay if I skip out on it, or is there anything else I can substitute it with? I’m also going to be making my own curry powder with the spices I have at home, I hope that goes well haha.
Thanks,
Hiba
Hi Hiba! I actually think paprika is kinda key in this. But it will still be yum if you skip it!
I was also thinking of substituting the curry powder with 2 tbsp ground garam masala that I have. In that case, would I have to skip out on any other of the spices mentioned in the flavour base?
Thanks again!
Hi Hiba! If you use garam masala instead, then skipping paprika is not a problem! This will still taste FAB!
I’m going to try this recipe for sure. I’m excited to see how it turns out, looks and sounds delicious!
I hope you do Leah!!! It really is sensational!
I can’t wait to try this! I want to substitute some shrimp and or small pieces of chicken for one of the cans of chickpeas. This sounds like the food my friend would share with me at work. Yum …. brings back memories.
Fragrant Basmati rice and curry … it doesn’t get better than that. The kale looks yummy too.
Oooh, that’s a good idea! I’m keen to share a chicken version of this soon! 🙂
We love vegetarian food at our house so this is totally up our alley! Yum 🙂
Thanks SO MUCH!!! 🙂
Love this Nagi! Definitely going to give this one a go – the only sub I need to make is veggie stock for chicken. Yum to the yum! We’ll let you know how it goes:)
Hi Brianne! So glad you like the look of this! And YES so easy to make it vegan by subbing the chicken broth!! 🙂
Great recipe, thanks for sharing.
You’re most welcome Cecilia!
Oh my GOODNESS, Nagi! This dish looks absolutely mouthwatering, and I bet I could even get my very non-vegetarian husband to eat it! Can’t wait to try it out! 🙂
I bet you COULD get him to eat and LOVE it!!! 🙂