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.
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
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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 cooking oil (I used vegetable)
- 2 large garlic cloves , minced
- 1 large onion , diced (brown, white, yellow)
- 1 1/2 cups potatoes , cut into 1.2cm / 1/2" cubes (1 large, any type, peeled)
- 28 oz / 800g canned chickpeas (2 x 14oz/400g cans), drained (Note 3)
- 14 oz / 400g canned crushed tomatoes
- 2 cups vegetable or chicken broth/stock , low sodium
- 1 tsp cooking salt / kosher salt , plus more to taste (halve for table salt)
- 2 scallion/shallot stems , sliced (green & white part)
- 2 tbsp fresh parsley , finely chopped (or coriander/cilantro)
Serving – choose
- coriander/cilantro leaves , chopped
- Dollop of yogurt
- Basmati rice OR
- White rice
Instructions
- Sauté – 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.
- Simmer 15 minutes – Add the chickpeas, tomatoes, veg or chicken broth and salt. 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 – Taste and add more salt if needed. Stir through scallions/shallots and parsley.
- Serve with rice with a dollop of yogurt and coriander/cilantro if desired. 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.
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
Life of Dozer
No curry for you, too spicy! What will you give me for this drumstick…???
I need help! I’ve made this recipe twice, following instructions exactly but it’s always taken 30+ minutes to cook and my sauce NEVER looks as thick and luscious as yours and is just not saucy at all but thin liquid. I have no idea what I’m doing wrong but the flavours are great!
Nikita, I had the same problem, but I figured it would take longer to cook potatoes; I don’t think I have ever been able to cook potatoes in 15 minutes! I simmered it for around 40 minutes. If you simmer without a lid, it will thicken quicker. I also mixed a little cornstarch with water and added it to help thicken the sauce. It turned out great. I love this recipe!
2nd time making this curry – a bit hot the first time, so just used 1 tbsp medium curry powder, 1/4 tsp cayenne pepper and 1/4 tsp white pepper. Still a bit hot for me but delicious both times. Will try mild curry powder next time. I’m presuming you can freeze it ? Great curry recipe 👍🏻😋
Hi Morag, Yes I’ve found different brand curry powders vary in heat – Just add less and increase to taste just to be safe. This curry is perfect to freeze!
I am making this now and it smells amazing. I didn’t know what kind of canned tomatoes to use, so I used crushed as I was trying to only use what I currently had on hand.
Crushed or diced is perfect, let me know what you think! N x
Delicious! I made this for a big family dinner tonight and everyone loved it. A unique and comforting dish we will make again and again.
Wahoo Carli, I’m so glad your family loved it!
I’m obsessed with this curry! I’ve been making it at least twice a week for the past few weeks and it’s becoming my go-to lazy meal because it’s so simple and low in calories. I use a completely mild curry powder since my partner and I can’t handle spicy stuff but there is so much flavor, it’s delicious! I find the potatoes sometimes don’t quite get soft enough, no matter how small I dice them, but it still tastes great!
Dear Nagi,
Thank you for this delicious recipe and to your followers for their suggestions. I did use a scotch bonnet, so the suggested coconut milk “curbed” the heat! I also had leftover broccoli and asparagus so that went in as well. It was lick the plate yummy!! So happy I found your blog. I have three “Veggie Heads” coming home for the holidays and they will so appreciate this dish!!! It was fantastic!!! Can’t wait to try your other creations!!
That sounds fabulous Tracey!!
I made this last night. It was amazingly awesome!! Hubby loved it too. Thanks for this recipe!
Yummmmmmyy!!
You said the original recipe did not call for canned tomatoes. Does that mean there were fresh tomatoes or no tomatoes? Can’t wait to try this recipe. Thanks!
If I only have one can of chickpeas can I also add a can of Cannellini Beans (white)? Think it will still taste good?
absolutely! It will taste amazing!
what should you do if your sauce doesn’t thicken up??
could I use this recipe for the instant pot?
I really love this recipe. Love all of the spice combinations. I’ve also added some cauliflower when I only had a can of chickpeas and it works as well. We have it quite regularly now. Thanks Nagi 🙂
I have never left a comment on a recipe or even a website before but I just had to with this one. This recipe is AMAZING! As close to any restaurant curry I have ever had! I’ve made this 2x now, once as written and once with chicken and no chickpeas and both were awesome! Thank-you!!!!!!
Thanks for this lovely,simple and yet tasty recipe. Habanero or Scotch Bonnet are essential, if you like hot and they have amazing taste….my favorite and it gives a special kick in taste buds. It is not just burning, if you use it well. Greetings from Slovenia…where I grove my Chocolate Habaneros 😀
Thanks for the recipe! I don’t have All Spice powder. Is there anything I can substitute it with?
Just use a wee bit more of all the other spices 🙂 N x
Thank you for sharing this wonderful recipe. It has become a family favourite. I prefer it just the way it is but occasionally I add some beef or chicken to change it up a bit for thw family.
I’m so glad! Thank you for letting me know Rina! N x
Trying this for the first time. Can’t wait to eat for dinner. Added sweet potatoes to mine. Think i’ll make coconut rice to go with it.
Just made this for dinner tonight and it was delicious. Im sure I will repeat this again and again Keep up the great work. Im pescitarian so love your fish and veg recipes
That’s terrific to hear Pauline! Thanks for letting me know you enjoyed this – N x
This curry is supposed to be spicy with the habanero chilli. Cayenne chilli isn’t even close enough 🙂
Really enjoy cooking your recipes with a few tweeks. Keep them coming!
Cheers from Canberra
I hear you Zaira. Funny – since I published this, my local supermarket has started stocking habanero!!