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 had some leftover coconut milk and I decided to add it to the recipe and it tastes so good!
Thanks for the recipe!
Glad to hear you enjoyed this Adri!! Thanks for letting me know 🙂 N x ❤️
This curry is our absolute favourite. My kids never get sick of it, I think I could serve it every day. I have premixed the spices so that it is a quick cook when they ask for it. One thing I do to make the process even faster is parboil the potato in water and then add them to the curry to cook to cook through. Thanks for sharing this recipe!!
Helen
Love that you enjoyed this Helen! Thanks for letting me know – N x
I’m excited to try this. I live in the Caribbean and have been to Trinidad, which there is a mix of Indian culture there which adds to their great food. Luckily I am able to use scotch bonnet and seasoning peppers where I live and am happy to have found this recipe!
I hope you do get a chance to try this Cheri! It’s so good! 🙂 N x
OMG!!!! Nagi this meal was AMAZING! I couldn’t be more happier. I have never made a carribean curry dish but love eating them and I’m so happy to say that I followed the recipes exactly and even my southern parents who have never been across the water, let alone tried a dish from a different culture absolutely loved it! I’m still savoring the taste in mouth! Thanks from Texas!
That’s so great to hear Omni! I’m so pleased you enjoyed this, thank you for letting me know! N x
This was delicious. The only thing different was that I had half Amat of home rosemary Orange marmalade and I added iy
That’s so great to hear Rosemary! I’m so pleased you enjoyed this, thank you for letting me know! N x
This curry was delish! I used half chicken stock and a can of coconut milk which made it nice and creamy. Also served it with coconut rice.
That’s terrific to hear Simone! Love the addition of coconut milk in this 🙂 Hope you had a great weekend! N x
Hi Nagi,
First of all let me start by saying that I barely boil water in my daily life…..meaning I am useless to most in the kitchen. I do love Indian food (discovered it late in life) and whenever i look for recipes, there are a million components. When i came across your recipe above, i said to self “Hmmmm”.
Anyways, i tried it yesterday and it really came great. I am personally astonished! I made it more spicy of course ( and of course not spicy enough…i like heat and handle it well).
So long story short, how do i add chicken to this dish? I would love to know that – I am a big fan also of vindaloo…….
Thanks again, deb
Made this tonight and used a can of coconut milk instead of broth… so delicious!!
Made this tonight and used a can of coconut milk instead of broth… so delicious!
Thank you Nagi. I love this curry. I have it regularly. Best wishes from Galway, Ireland.
This is a nice curry with perfect texture. However, it is very spicy. I do not often use cayenne pepper and was unaware of how much heat it adds to this dish. I would cut down on the cayenne next time and perhaps reduce the allspice proportionately. I added some vegan cream cheese to try to cut the spice, which didn’t do much but added a lovely creamy quality to this curry. I also pre-boiled the cubed potatoes to ensure they were super soft by the time I served the dish.
What a simple but brilliant idea!! Thank you so much for the inspo! I have pinned the recipe so I can make it soon! x
Hope you do! It’s soo delish! N x
Made this for dinner tonight and it was delicious! Thank you.
I made this today and it was fantastic! I think it’s one of the most tasty dishes I’ve ever made. Loved the flavor! Thanks for sharing!
Wonderful! So glad you enjoyed this Shawn! N x
wonderful points altogether, you just gained a new reader. What would you suggest about your post that you made some days ago? Any positive?
Hey Nag! I don’t know who to thank most, you or Imma? But, I do know one thing THIS RECIPE IS A KEEPER! We ate our dinner so fast I thought we inhaled it. HAHA… Can’t wait to try more of your recipes.
Love hearing that Grace! So pleased you enjoyed this 🙂 N x
I just made this recipe and it was amazing!!! I didn’t want to stop eating it. My husband loved it just as much as I did!! Thanks for sharing this recipe.
So pleased to hear that Danielle! Thanks for letting me know 🙂 N x
This is amazing!! My boyfriend is super picky and request this dish all the time!! Thanks for sharing!
So pleased to hear he enjoys this Teresa, thanks for taking the time to come back and let me know! N xx
Hi Nagi, A few suggestions based on the comments and my own experience making this last night:
1. If you don’t like spicy then I would suggest that you cut the cayenne to about 1/4 tsp, reduce the white/black pepper in half and reduce the allspice in half. I found that even with 1/4 tsp of cayenne being the only adjustment this was too spicy but it tasted like the allspice was the one taking over. I’m not sure if this was a caused by the variety or freshness of my allspice or if the original blooming of the spices with the onion increased the heat. I felt that 3 minutes was not long enough to get my onion to the right doneness so I cooked a little longer.
2. Not wanting to wait for 2 cups of broth to reduce, I used a vegetable broth paste instead. This allowed me to add the tsp of veg broth paste but only add 1C of water to go with it. I found this to be just enough water to simmer the potatoes (covered). When finished cooking, I added a tsp of flour to thicken rather than continue reducing.
3. I used 1c of fresh parsley instead of cilantro, I had both but opted for the parsley. I think using fresh matters here to also cut the heat. If you find a the end that it’s still to spicy, you can try adding yogurt or cottage cheese (before adding the parsley/cilantro) to lessen the heat.
Thank you for the recipe. As with most, each cook needs to adjust to their personal taste but I am always grateful for the inspiration that gets me started. Meatless dishes always pose a challenge for me but I found this one to be quite filling.
Love all those tips James! thanks so much for that 🙂 Other readers will find it so helpful! N xx
I meant to say add the 2 tsp of veg broth paste in number 2.
Hi! I just made this dish today, it turned out very spicy, probably because I added and extra chili pepper 😉 Not complaining, I like spice! However, the sauce was light orange and not as thick as the picture, do you know why this might be? I also had to let it simmer for 30min for the potatoes to soften.
Hi Snuff! The colour is from the spices, and also from cooking down the sauce 🙂 did you simmer per recipe to cook it down? Glad you enjoyed it though! N x