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…???
What is “all spice powder”? I never heard of it. Is it a brand name?
Greetings from Germany!
It’s called Nelkenpfeffer or Piment in Germany:)
It is usually listed as allspice, no space, here in Canada. Hope you find it as it’s an interesting flavour.
Hi Aurora, it’s a spice that is quite common nowadays here in Australia. It’s sold in the herbs & spice section of supermarkets and it costs the same 🙂
Can you freeze this? I guess if you do you would just heat it slowly in a pot?
YES! I’d let it thaw then repeat on the stove 🙂 N x
This looks so simple and delicious! Our family is definitely trying this out this week. Are those calories per serving or the entire dish?
Hi Marg! Yes it’s per serving 🙂 Chickpeas and potato are high in carbs, you can definitely reduce by swapping them out with veggies!
Chana Aloo is my favourite dish!!! It’s really taste good looks like restaurant food. and it’s great that the ingredients are available in the anyplace. I look forward and trying more of your recipes, thank you so much!
So pleased you enjoyed this Aria! N xx
OMG OMG, made this last night for a colleague of mine and his family to support them through Ramadan. It’s a curry you just can’t get enough of. The blend of spices totally work together and bring this authentic curry whether it’s Trinidad / Indian, it’s amazing.
Some curries are quite heavy, not this one; it will be a definite regular in my household.
Thanks again Nagi.
I LOVE YOUR ENTHUSIASM!!! 😂
I don’t usually like whole chickpeas, but I had a few cans I wanted to get rid of so I made this and it turned out great. I used sweet potatoes and the sweetness goes well with all the spices..
Also, nice photos and website!
Thanks Ben! So pleased you enjoyed this! N xx
Just made this, I will certainly make it again it was delicious, thank you
That’s fantastic to hear Eric! Thanks for letting me know – N xx
Made this today butttttttt the potato took so long to cook any reasons why? (cut them to the size said)
Hi Laura, I’m sorry to hear that. that’s really strange because potato pieces that small should DEFINITELY cook in the prescribed cook time!
Yummy, this dish was so delicious and so quick. I came across Imma from Immaculate Bites last month when my husbands Uncle from England wanted to make us Jamaican Goat Curry but couldn’t find the curry mix here. I found Imma’s recipe for the curry blend and made up a big batch. I had leftover curry powder so I used it with your recipe. The blend already had All spice and nutmeg so l didn’t add extras. It was so tasty. For my husbands sake I added chicken. My family have loved every recipes l have cooked of yours. I’ve made 3 this week. Thank you
I’m pleased you enjoyed this Carol! Imma is one of my favourite blogs, and plus she’s a wonderful person, I met her when I visited LA. 🙂 N xx
I couldn’t see the calories per serve. Do you have that information?
Just added! 🙂
Have you made it with sweet potatoes? I’m curious to know if that would still taste good!
Yes! And even with pumpkin! Both are delish!
I’m making this tonight for the 4th time in a month. It really does taste like restaurant food. So easy to make, and it’s great that the ingredients are readily available in the supermarket. I look forward to trying more of your recipes, Nagi. Thanks!
That’s so fantastic to hear Sheila!! Thanks for trying my recipe and taking the time to come back and let me know you enjoyed it! N xx
This is heavenly! So full of flavor, slightly spicy, and I had plenty to take to lunch with me too! Thanks!
Fantastic to hear Alyssa! I’m so pleased you enjoyed this! N xx
We made this tonight, and this was not only easy, THIS WAS AMAZING!!!!! Thank you so much!
That’s fantastic to hear Sandi! Thanks for letting me know! N xx
I made this last night for my husband and he loved it! He is already asking if I have added this to my recipe box and will be making it again. Easy to follow directions and as you stated, ingredients that are found in a common grocery store. Thank you so much!
That’s so fantastic to hear! Thanks for letting me know Kimberly 🙂 N xx
I’m going to make this tonight. It sounds great. Just for your information: habanero and scotch bonnet are the hottest chilis you can eat. Sometimes in the Caribbean they just cut a habanero in half and wipe the plate with it to make the food spicy. So if this recipe calls for a whole one it must be VERY hot. But I think that could kill all the other nice flavours. So I’ll stick to your version.
Hi Anna! I image if made using the authentic recipe it would be extremely hot! I actually found habanero the other day – or maybe it was scotch bonnet – I must try it! And I will report back on how spicy it is!
Habaneros are small and yellow and look a bit like tiny sweet peppers. Scotch bonnets are red look like what they’re called after. They’re bigger.
I made it the way you suggested and it was great! Thanks for the recipe!
Pardon my ignorance but are the potatoes cooked and diced prior to adding or raw? Doesn’t seem like they would be cooked thru in that short time in the pan. Can’t wait to make this!
Hi Patty! They are diced and added raw into the pot 🙂 They do cook through!
I think they should finish cooking once it simmers with the broth. I’m trying it out right now 🙂
I tried this last night and it is seriously yummy, thank you for sharing your recipe! I tweaked it a little as I had some other veg that needed using, plus I added a dollop of mango chutney as it gives such a great extra something to curries. I’ve posted my variation and a photo on our food blog (see link below) if you want to take a look – we link back to your page here and the Immaculate Bites blog too. We look forward to trying out more of your recipes soon.
Oooh, I’m so glad you enjoyed this Anne and Alex! Thanks for letting me know! N x
PS My kitchen still smells heavenly from the spices and the curry!
I have this cooking on my stove now this is my second time making this also in two weeks line someone said lol. It’s so easy and one of the first refugees I’ve found where I had all the seasonings in my cabinet already. I had some leftover carrots in my fridge so I added those in as well. This will definitely be my new cheap easy go to for awhile. And it’s just me so this lasts about a week or so for me. Perfect!
Ba ha ha!!! That typo could’ve been worse, believe me….. So glad you enjoyed it, thanks so much for letting me know! N xx
Sorry for my typos. Lol. I was in a rush and excited using Swype texting… Recipe but refugees of coarse haha
This is my new favourite dish! I’ve made it twice in two weeks. It’s fabulous!! Thank you for sharing!!
Ooh I’m so glad Michelle! It is hard to find a truly great curry that doesn’t require any hard-to-find ingredients, this one is a winner for sure! (I can say that cause it’s my friend’s recipe!)