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…???
Melissa says
WOW! I just made this and I have to say it so easy and delicious!!
I had to modify based on ingredients. I excluded Thyme, nutmeg and paprika. Instead I added a tiny bit of clove. I also added a scotch bonnet because I like it extra spicy! Looking forward to trying more of your recipes 10/10
Runa says
Yum. Reminded me of English school dinners which I secretly loved but definitely more flavoursome. I love that it’s freezable too.
Nagi says
That’s so good to hear Runa!! N x
Runa says
Didn’t end up freezing some but ate it three days in a row with relish!!! I know what my go to for chickpeas is now. Thanks Nagi.
Katherine Ball says
flavours were great in this but after cooking for more than an hour my potato is still raw! I chopped them smaller than the video shows and still they aren’t quite cooked. How long should you saute them for before adding the tomatoes? I’ve read adding acidity prevents the potatoes from softening further so maybe that’s it?
Nagi says
Hi Katherine, it may be the type of potato you’re using – can I ask which type it is? N x
Cynthia Goins says
This is amazing!! First I made it as written with potatoes and loved it! Today I made it with cauliflower and it’s good this way, too. Thanks for the great recipes! Pet Dozer for me.
Alana says
This turned out amazing!!
JoAnna Hill says
Recipe looks good. I’m confused by the scallion/shallot addition. They’re two different things. Which one are you using in this recipe?
Renee says
JoAnna, in Australia the long green onions / spring onions / scallions are also called shallots. As the recipe states that the onions are sprinkled over the curry at the end, I’m sure Nagi is referring to the long green tender scallions.
I realize it’s a while ago you asked, but maybe this will be of help to someone at least!
Gina Relic says
I have been searching for curry that tastes like this for 20 years! Thank you so so so so much!
Nagi says
Woah!!! Awesome Gina! ❤️
Amy Morgan says
This was a fantastic curry!
Nagi says
Thanks so much Amy!
Rachel says
I have no clue what I’d do for dinners every evening if I hadn’t stumbled across your website! Literally every recipe I use is a stunner! Thank you Nagi 🙂
Nagi says
Oh shucks!! Thanks so much Rachael!! N x
Evonne says
I used the HOT curry for sure. Tasted delicious however I will need to use less curry or a milder one. I used KEENS. But I can imagine how delicious it should really be !!
Nagi says
Just cut back on Keens if you find it a little too spicy ❤️
Anna Palfreeman says
This is one of my favorite curries and one that’s on my regular rotation. I always feel that it needs coconut milk added to it to smooth everything out though. I’m not sure if that makes it not authentic anymore
Jennifer M says
Very good recipe, When I made it, I replaced the cayenne with two Thai chilies and threw in a bit of Garam masala at the end, I definitely appreciate this recipe! Everything I’ve made from your site has been wonderful.
Elizabeth Oliver says
I tried this recipe for the first time today and it was the best one I’ve tried to date. All of the other recipes I’ve tried didn’t have the curry powder and some of the other spices which I think made a difference. This recipe was great and thank you for posting it.
Nagi says
You’re so welcome Eizabeth!!!
El says
Can long can I freeze this meal for?
Nagi says
Hi El, up to 3 months – N x
El says
Thanks Nagi!
Kristina says
So delicious and such a nourishing, soul-food type of dish. My boys and I loved it. We are going to try it with some added aubergine next time.
Nagi says
Yes totally Kristina! Aubergine would be great – N x
Natalie says
God damn it Nagi, you’ve done it again. A delicious curry that’s packed full of flavours and isn’t watered down by coconut milk! This is absolutely going to be a regular.
Nagi says
I’m so glad you loved it Natalie!!
Felicity says
This is a regular favourite of ours, even my meat loving partner loves it!
Helen Georgiou says
Nagi, i struggle to find veggie dishes and this is amazing. Hubby loves it too. I substituted the potatoes for sweet potatoes and it was delicious. I have to say, since finding your website, all my other renowned cook books have become door stoppers. You have taken my cooking to the next level. I’m based in the UK, and you and Home and Away are top notch!😘
Yasmeen says
Just tried it today, it was perfect! I went easy on the curry powder and didn’t put any cayenne since my kids are young and can’t handle spicy food.
My son and husband went for seconds 🙂
I really like that you suggest sides to go with the dish, I made the coconut rice, everyday cabbage salad and the mint yogurt from the Indian tomato salad recipe.
It was an awesome feast 😀 and then we had some mango/banana sorbet for dessert, YUM.
Sarah says
I’m slowly making my way through your recipes… I’d have to be up to about 50. This one was delicious… but I think the yogurt should be in the ingredients list !! I had to send hubby out to buy it while I was cooking because I hadn’t thought to buy it while shopping the list 🤷🏽♀️
Nagi says
Hi Sarah – it’s not part of the recipe but an optional extra 🙂
Jo says
This might be my favourite Recipetineats so far! Even my hugely carnivores husband loved it. Thanks Nagi.
Nagi says
That’s great to hear Jo!