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…???
chickpea curry was delish
That’s so great to hear Graham! Thank you for letting me know you enjoyed it! N x
Do you think coconut milk would work in this to cut through the spice?
Hi Klair! I don’t think it will cut through the spice but it will certainly add lovely flavour to it! This curry really is not that spicy if you use a mild curry powder. I added a tip at the top of the recipe regarding the spiciness 🙂 N x
This is a lovely curry but way too spicy so I would definitely cut down on the spices😳 Then it would be great .
I’m sorry to hear you thought this was too spicy Alison. Glad you loved the flavour though!
Very easy and delicious. However, it is very spicy! Use a mild curry. Also, the potatoes take about 40 min, not 15 min. I thought the 15 min instruction was a little off and I was right!
Hi Jess! I just checked the recipe again and the potatoes should cook in 15 minutes if chopped fairly small, per recipe 🙂 I wonder if it was the type of potato you used?? 🙂
What kind of potato should we be using?
In all honesty, this is great with any type wether starchy or waxy 🙂 I tend to use good all rounders
Hi Jess! Yes! Definitely use a mild curry if you are sensitive to spicy food! I’m glad you still enjoyed it. Thank you for picking up about the cook time, I will fix it up 🙂
I just made this recipe it is so delicious and easy and quick! It was getting late and I was wondering what to do for dinner and tomorrows lunch this recipe saved me! 🙂
can you make this in the slowcooker?
HI Kelly! Sorry I haven’t tried so I don’t know the cook time and also it would need some adjustment to allow the sauce to thicken 🙂 N x
Absolutely loved this recipe – so easy to prepare and full of flavour. Generous proportion – even had leftovers for tomorrow’s lunch at work!
Love hearing that! So glad you enjoyed this Maria! N xx
This was very good. I did cut back the curry and cayenne but it was still spicy enough for me! Thanks.
That’s great Mac! So pleased to hear that! N x
This is a delicious dish that is flavorful and easy to make. I will also make a few changes to suit my taste i.e. steam the broccoli ahead of time and add before putting the dish under the grill and cook the rice longer but that is it. Thank you for a great recipe.
Sorry this was suppose to go with the Chicken and Broccoli casserole.
No problems!!! 🙂 Glad you enjoyed it! N x
I made this and loved the spice just the way it is. I added the spinach to the dish instead of separately and had quinoa and kale mix. This is delicious.
That’s wonderful to hear Andrea! Thanks for letting me know! N x ❤️
I tried this recipe for my husband last night – we both really enjoyed the flavour profile, but there were a couple of changes I would make for next time.
The potatoes do NOT take 15 minutes to cook through – I diced the potatoes smaller than the recipe asked for, but it still took around an HOUR on medium heat for the sauce to reduce and the potatoes to be ready.
It is quite spicy as other people have commented. I served mine with a spoon of Greek yogurt on the side to help combat the heat.
Overall was a relatively easy and yummy recipe!
Hi Nagi, I never review or comment on websites, but I just had to after trying this recipe. It was the best and easiest curry I’ve ever made! My husband said it tastes like the Indian place down the street, but this is way healthier. It will definitely be going in the dinner rotation.
The only change I made was to double the recipe and add 1/2 a head of cauliflower. However, it took quite a lot longer than 15 minutes simmering for the liquid to reduce and thicken. It might have been from doubling the recipe.
That’s so great to hear Melanie! Thanks for sharing your feedback – N x
Forgot to rate.
This is a great basic curry recipe. Like you said, it’s a keeper. We did add a can of coconut milk as it was a bit hot, but next time will try adjusting the amount of cayenne. We also added shredded kale at the last minute, instead of cooking it separately. In order to use up our Community Supported Agriculture (CSA) bin, our motto is “every dish is better with kale.” Just kidding, but the addition of kale into the curry made it beautiful.
just made this for the first time tonight and it was definitely on the spicy side for those who don’t like spice (i would half the cayenne pepper). i doubled the recipe so i would have leftovers and it turned out perfect for me….i happen to love spicy food. i seared two cubed chicken breasts to the stock pot at the beginning and made the recipe from there. so glad I doubled it, thank you!!!
I use this recipe all the time and I love it!
I do however parboil the potatoes first as I feel that they are too hard after 15 minutes but if left to boil for longer in the curry then the chickpeas get too mushy.
As I browsed for vegetarians recipes, I came across this site. Tried this recipe and everyone loved it. Looking forward to other delicious and easy recipes
Terrific to hear Ana!! So glad you enjoyed this, thanks for letting me know! N x ❤️
This was so gooooood!!! Especially with the kale 😍😋
That’s terrific to hear Louise, thanks for letting me know! N x ❤️
Wow, I love curry but this dish was off the charts spicy! I even cut back on some of the spices and used a mild curry powder but had to add a can of coconut milk to tame the heat. I plan to make it again though, I’ll cut the spices in half and see how that goes.
Sorry to hear this was too spicy for your taste!!! Definitely cut back – reduce the cayenne and use a mild curry powder, that way you can dial it way back! N xx
Just literally made right this minute after meaning to for about a month. It is so tasty, and its great that it doesn’t take too long. I will definitely make again, maybe even make it part of our regular rotation of meals.
That’s great Jo! So pleased to hear that, thanks for letting me know! N xx
We love Indian food and I’ve been experimenting with various dishes. This was one of the most enjoyable and delicious recipes! I truly cannot get enough of this dish and am excited to try some of your other recipes. Thank you!
That’s wonderful to hear Sarah! Thank you for letting me know you enjoyed this – N x ❤️