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:
-
Sauté garlic and onion
-
Sauté spices (brings out the flavour)
-
Coat potato in the spices
-
Add everything else (chickpeas, tomato, broth/stock)
-
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
-
Cabbage, Carrot, Mint Salad – great refreshing salad, ideal to pair with curries
And – more great curries of the world!
-
Biryani (it’s amazing!)
-
Dal (Indian lentil curry)
-
Browse the Curry Collection
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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…???
Love this recipe. I’ve made it multiple times since finding it last year! That said, it takes longer than 15 minutes to cook the potatoes. Usually about half an hour or more for me! Absolutely delicious.
Delicious! I simmered for almost an hour based on other comments to ensure the potatoes were done. Teenage daughter also gives 5 star rating – excellent meatless Monday recipe to start the new year! I have made many of your recipes and they are always fantastic.
I made this recipe tonight… I had never tried curry before. It was sooo good. I can’t wait for leftovers tomorrow. The potatoes took forever to cook but the flavor was there. This is my new fave recipe. I omitted the oil.
Congrats on your first curry! N x
Just made this for dinner. Absolutely love it, and I’m a big meat eater. It took longer than 15 but I cut the potatoes a bit bigger and left the skin on. This probably made it a bit thicker anyway which is fine with me. Only change I made was I stirred some baby spinach in with the parsley because I need more greens in my live. Definitely making this again !!!
Very good with a couple modifications:
1) needs more salt to bring out the flavors
2) needed lemon juice from about 1/2 lemon
Also – and this is big – the way the spices are added is not good. With that much spice, it doesn’t dissolve when thrown in dry and mixed with potatoes. Mix the spices into the stock to properly dissolve them for a much smoother (and tastier) turnout.
You add the initial amount of salt, then it says “adjust salt to taste” at the end. Because this comes down to personal taste. Also, you add the spices in with just the onion and garlic mixture. After stirring for a minute the spices will be wet and incorporated into the onion/garlic, after that you add potatoes and stir to mix. If you just throw the spices into the stock, they won’t roast. It’s the same in literally every Indian recipe.
This was such a disappointment. The potatoes took 40 minutes to cook – and they were cut to the size indicated in the recipe. All heat from the spices and no flavour. Waste of ingredients.
Hi Trish, sorry you had issues here – they should take no where near 40 minutes to cook if cut small – can I ask what type of potatoes you used? Sounds like you may of mis measured somewhere here, this is a curry with a flavour punch, it shouldn’t be bland at all! N x
I had the same issue with the cooking time (not the flavor, which is delicious). I realized it’s the tomatoes slowing down the softening of the potatoes. Next time I will simmer everything except the tomatoes for 10-15 minutes before adding the crushed tomatoes.
I had the same experience with the potatoes. 40 minutes and about 2 extra cups of water and they were still only JUST cooked. BUT I made it in a deep skillet rather than a saucepan, so I wonder if that might have something to do with it. All that extra surface area might not allow the potato to cook well?
I made this last night and it is so delicious. Best flavour! Thank you,
Ridiculously good!! I forgot to add the spring onion and parsley at the end- but it was fantastic!! This will definitely be on high rotation. Thank you
You’re so welcome Alex! N x
I made this today and it’s so delicious! I added some green string beans that I had leftover in the fridge. I think I’ll be making this recipe every week :))
Looks delicious. Would it work if I substituted normal potatoes with sweet potatoes? Thank you.
Hi Anna, you can definitely do that if you like! N x
Thanks so much, cooking this for dinner tonight.
Fantastic recipe, very authentic, a dish you would find in a good Indian restaurant. Was a bit too peppery as a broad family dish, so I would halve the cayenne and white pepper amounts. I also added an eggplant to the recipe and this gave it an added velvety feel. Will make this one again for sure!
Dear Nagi,
many thanks for this recipe.
It was DELICIOUS. I LOVE spicy chickpea curry.
I make a different version of chickpea curry. You can check it on my blog.
Yours sincerely,
The Vegetarian Hannibal
I made this for my husband last night and he loved it. I used chickpeas and chicken broth and served it with brown basmati rice. A winner. Thanks and a big scratch behind the ears for Dozer
Stellar recipe! I always come back to this one when I feel like I need a meat free day.
Our whole family love this curry. We had it in the freezer and it reheated very well. Delicious
I made this last night and we loved it! 😍 We have been doing vegetarian meals lately and my daughter sent this to me. Its just what we needed to change it up a bit. Loved all the spices and it was just the right amount of heat. 🤩
This was a huge hit at my house. I didn’t have all spices such as nutmeg or thyme leaves and I didn’t have any scallions. I also used black pepper because I didn’t have white pepper.
I read the comments about using some stock when adding spices, I just added a little bit of water and I added a dash of lemon juice to finish.
I also didn’t have have basmati rice, so I just used white rice.
It still turned out really good, thank you.
I also had to use a dash of flour because it was really thin and needed to be thickened up a wee bit.
I made this and it turned out great! It was a bit thin so added corn starch. We also added coconut milk and a bit of grated ginger which went very well with it.
This was very tasty. I used hot curry powder and it had a nice heat, just perfect. I have plenty left over to have lunches for work all week.
Made this recipe tonight and it turned out amazing. Perfect flavour. Next time I’ll leave out the cayenne for less heat. Thank you
Your recipes never let us down! Absolutely loved this – quick, healthy and filling. Perfect for busy weekday night dinners and meal prep/uni lunches. Thank you for making my life admin a lot easier and more delicious!
Wow! So delicious! Perfect heat level, filling and healthy. Served with your coconut rice recipe, I’m in love! We had some salted yogurt and banana (no plantains in the house) on the side to tie it altogether. Fabulous!
Sounds fabulous Abby!!! N x