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…???
Michael says
Just to clarify, is it yellow curry powder or red curry?
Nagi | RecipeTin says
Hi Michael! Yellow curry powder. It’s the only colour curry powder they sell at supermarkets here!
Michael says
Just wanted to let you know this turned out great, just like most of your recipes. You’re a fantastic cook. I made the dry brined Turkey and my family loved it. Going to make your apple cider marinated pork tenderloin tomorrow
Nagi | RecipeTin says
Thank you thank you Michael!! I’m so glad you enjoyed this – and the turkey!!! 🙂
Dorothy Dunton says
Hi Nagi! I am a big fan of mild vegetable curries! Gary likes hot curries. I think cauliflower and carrots in this would work! 🙂
Nagi | RecipeTin says
They absolutely would! Was tossing up whether to share this or a cauliflower curry!
ann says
Dinner menu for tonight has just been changed! Mmmm, can taste it. Thank you.
Nagi | RecipeTin says
Oooh….did you try it??!!
ann says
I didn’t make it until yesterday. Enjoyed it so much it is on the menu again tonight (only moi to cater for) the rest is in the freezer. Again, thank you.
Fida | Sweet and Savoury Pursuits says
This looks so delicious and is just PERFECT for meatless Mondays!
Nagi | RecipeTin says
Thanks so much Fida!!! 🙂
Kathleen | Hapa Nom Nom says
I love Immaculate Bites! Not only are her recipes wonderful, she such a sweetheart too! I’m a huge fan of curries, and I’m loving the simple ingredients list – I have everything on hand! I’m seeing tonights dinner on the table .
Immaculate says
Aww,Kathleen you are too Kind! Right back at you. You are Sweetheart!
Nagi | RecipeTin says
I know, Imma is the BEST!!! 🙂
Shashi at RunninSrilankan says
I adore curries – especially veggie curries – and this looks spectacular, Nagi! I am not familiar with African/Caribbean curries but my mind is blown at the use of nutmeg and allspice in this – otherwise all the familiars are here. Absolutely delightful!
Nagi | RecipeTin says
Thanks Shashi! I though you might like this one 😉
Jacqui bellefontaine says
OMG you have made this curry look so delicious and that’s not easy, curries are notoriously difficult to make look appetizing. It looks so good I want to make it now.
Nagi | RecipeTin says
And that’s why I love this one!!! GOLD find! 🙂
Lydia says
Trinidad is not in Africa Nagi but other that that, can’t wait to make this curry this week.
Nagi | RecipeTin says
I’M SO EMBARRASSED!!! I got totally confused!!! – Nagi (beet red!)
Sabrina says
What a great vegetarian curry! Also love how you used very easy to find spices 🙂
Nagi | RecipeTin says
Thanks so much Sabrina!!
Regina says
I am ALL over this! As much as I love Thai curry pastes, I’ve also always adored curries made from scratch. I’ll try this one for supper this week.
Nagi | RecipeTin says
YAY! Hope you do try it Regina, love to know what you think!!!
Regina says
We had it for supper last night! It was delicious but super spicy due to user error. I used a little Chili powder because we didn’t have cayenne. Only here in Thailand Chili powder is super spicy. I cooled it down with a lot of coconut milk. So I’ll definitely be making it again. I want to taste it the way it’s supposed to be.
Nagi | RecipeTin says
oh my gosh, you used THAI chili powder?? That IS super spicy,you poor thing!!
Ian Stephens says
Hi Nag.
Looks good; will probably give it a try
But Trinidad is in the Caribbean, NOT Africa#
Sorry!
Ian (in Africa)
Nagi | RecipeTin says
I’M SO EMBARRASSED!! I got myself totally confused!!! – Nagi (in Australia!!)
Ian Stephens says
🙂
Linda | Brunch-n-Bites says
As much as the hubby loves Indian food, this is the kind of cooking I always avoid. I always assume Indian dishes are hard to make and not to mention all the unfamiliar ingredients. But you really made this curry looks so easy and I’m tempted to give this a try. I’m sure this will surprise my hubs!
Nagi | RecipeTin says
I have a fairly extensive spice cupboard but even I struggle to make Indian curries on a regular basis!! Hence why I’m so addicted to this one!!