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 made this yesterday and it was really easy and as you said, I had almost all of the ingredients on hand. I didn’t have Allspice as my local grocery store doesn’t carry it (don’t think Japanese cooking uses it much). I cut down a little on the cayenne as I don’t like too my curry too hot. I really enjoyed it and didn’t even care that it didn’t have meat in it!
Oh, I added a bit of Okra to it towards the end of cooking. It helped to thicken it a little too, and was very nice.
Thanks for an easy, delicious recipe!
Oooh! Love the addition of Okra! 🙂 So glad you enjoyed it Helen! N x
I would not recomment adding 2 tbs curry powder. It turned out very grainy and aromatic due to too much curry powder. I am now trying to dilute the aromatic powdery flavor by adding other ingredients. I have made a big pot and i am forced to fix it because we do not throw food in this house!
Hi! My husband doesn’t like curry spice at all, so i left it out. The taste was amazing! Fabulous! Next time you can do the same! Also, since i was trying out this recipe for the first time, i made a small batch , to make sure everybody likes it. Maybe you should do the same. Best regards
P.s. my chana aloo is still simmering but the smells in the kitchen are amazing and i tasted the broth, is that how you call it? Amazing!
I’m from Macedonia, we don’t have meals like these. Thank you! I hope i will make my husband happy…
I do hope he enjoys it Tijuana!!! This recipe really is fantastic!!
I’m sorry to hear that Jessica. Was the curry powder you used a bit old?? I don’t find curry powder to be grainy 🙂
Can I ask what curry powder you do use Nagi?
I tend to use a hot Madras type powder and I feel 2 Tblsps of that would be a tad OTT.
Hi Ann! I use this one -> https://www.woolworths.com.au/Shop/Search/Products?searchTerm=curry%20powder&name=clive-of-india-curry-powder&productId=30015
It isn’t that hot 🙂 Thanks for the question, I’ll update the recipe!
Loved the recipe! It was a tad bit spicy for me, but I enjoyed a bit of frozen yogurt after to cool down. Thanks so much!
Thanks for trying my recipe Annnie! I’m so glad you enjoyed it too! 🙂 N x PS Good excuse for some frozen yoghurt for dessert, hmm? 😉
LOVED this recipe! I did let it simmer a bit longer to get it to thicken more. I Love recipes that have ingredients that I have in my pantry. Thank you!
So glad you enjoyed it Barbara! Thank you for letting me know! N x
Great – I’ve always wanted to try making an Indian-style curry at home so I’m going to try this when I have friends around this Friday. Does it matter what brand of curry powder you use? I have a tin of the old Australian standby Keens Curry in the Cupboard which I use for curried egg sandwiches. Will it serve the purpose?
Thanks,
Josie.
Hi Josie! That will work fine 🙂 There’s plenty of other flavours so that even the most basic curry powder works great!
This was scrumptious! I didn’t have all the spices (missing thyme and allspice), but I did have fresh parsley, which is something I never have.
Since I’m Canadian and my can sizes are different, I reduced to 1 can of chickpeas and doubled the potatoes (since I prefer potatoes anyway!). My can of diced tomatoes was twice the size, so I used liquid from it to add to the 2 cups of broth, since I was using a concentrated bouillon powder anyway.
Next time, I’ll reduce the curry powder and cayenne. This had a little too much heat for me, so I finished it off with Greek yogurt–for added protein and to cool it down a bit.
Definitely going to make this regularly. I’m a meat-eater always looking for ways to eat less meat. 😛
This was so filling that the serving sizes are small enough to feed me all week! (I’m a broke university student and this is perfect for leftovers.)
YAY! So glad you enjoyed it Coryl!!! (Can sizes in Canada are different???)
We loved it! My husband rated it ***** 5 stars! I used vegetable stock and added some spinach as well. I’ll be making this recipe more often 🙂
YESSSS!!! So glad you and hubby loved it Carolyn!!! N x
Great recipe. Thank you. I put 2 fresh tomatoes cut in cubes instead of the cans. I added 3 carrots. And vegetables broth instead of chicke since I’m vegan. On top of basmati rice. Mmmm … Wonderful.
I’m so glad you enjoyed this Yael! Thank you for letting me know! 🙂
What did I do wrong?! I followed the directions, drained the chic peas, used tomatoes, 2c chicken broth and it us so soupy. The liquid isn’t boiling off to thicken. Boo. Advice?
Hi there! Did you use canned diced or crushed tomatoes, not fresh whole tomatoes? The sauce won’t thicken to a very creamy type consistency, like with cream based curries, but it will thicken like to what you see in the photos!
I tried this recipe on Sunday and it was awesome… I followed everything to the “T” and i realize that all the ingredients are found in my kitchen with the exception of cumin. Overall everyone loved it.. will definitely try this again.
I’m so glad you enjoyed it Ali! 🙂 Even though the cumin was missing!!!
This looks just fabulous! I’m a sucker for a good curry and definitely eat way too much in one sitting :D. I had no idea that Caribbean cuisine was comprised of SO many different cultures! So cool! Thanks for sharing 😀
ME TOO Amanada!!! I love curries from everywhere and anywhere and I am notorious for overeating!!!
How is this a vegetarian curry if it has chicken stock in it?
Well for one, this is not Trinidadian Channa & Aloo, it’s a dish inspired by it (http://www.simplytrinicooking.com/curry-channa-and-aloo-potato/ is a decent recipe). It’s supposed to be a very simple , vegetarian dish. The only thing you can’t get in a regular grocery to make it is Shadon beni. Though I’ve found it in Mexican groceries called Culantro or in Asian groceries called Saw Leaf Herb. If you cant or don’t feel like searching it out, just use cilantro and you’ll have a more India Indian tasting dish.
That looks like a wonderful site, thank you for the referral Kharanya!
Btw, it’s always served with some kind of roti, not rice. (http://www.simplytrinicooking.com/buss-up-shut-paratha-roti/ or http://www.simplytrinicooking.com/dhal-puri-roti/) and usually accompanies other dishes. I’m happy you appreciate Caribbean food but as a Trinidadian it’s rather annoying to see this dish called Caribbean and then so completely adulterated.
OK, you got me! 🙂 Good pick up , thank you, I will update the recipe to suggest using vegetable stock!
I am sometimes a little skeptical of curry recipes but tried yours on the basis that your red wine beef cheeks recipe is the best meal I have ever cooked.
I followed the recipe completely but did add spinach (as per another reader’s suggestion), and subbed the potato for peas (I forgot to buy potato).
Well. You are a kitchen genius, this made such a beautiful curry that freezes so well and made a heap of portions for easy weeknight dinners. This one is going on the regular rotation.
Thanks, Nagi. xx
I absolutely 100000% know what you mean re: skeptical of curry recipes. I have made and been disappointed by many. Nowadays I have a few online sites that I trust for curry recipes and a handful of cookbooks! I’m so glad you enjoyed this Ali! Thank you very much for taking the time to come back and let me know – N x
This curry looks so comforting! Would love to try this recipe 🙂
I hope you do Chelsey! 🙂
I made this dish last night, and I have to tell you, I had leftover mango puree from the previous recipe this week. So I added 1/2 c. of mango puree to this recipe toward the end of the cooking time. Plus a couple of kaffir lime leaves. Those additions pushed this dish way over the top delicious! Mango puree is my new BFF. Thanks!
Oooh!!! I haven’t tried that yet – what a brilliant idea! Thickens the sauce, adds a touch of sweetness, perfect match with all the spice! N x
Cracker again
❤️❤️❤️❤️!! N x
Made this tonight and the whole family loved it! The only change I made was to add some spinach at the end (always trying to cram more veg into the kids!). It was the perfect meal for a wet, cold night in the West of Ireland. Definitely a make again and I love the fact that it’s pretty made with store cupboard ingredients. I’m making the butter chicken with homemade chapati on Saturday! Thanks a million. 🙂
Oooh! So glad the whole family loved it Ger!! Spinach is a great addition 🙂 Can’t wait to hear what you think about the butter chicken!!! <3
This looks and sounds so delicious! I love that I have all the ingredients and plan to make it tomorrow. I’ve been using chickpeas so much lately as my youngest (15 months) struggles with a lot of meat and I find chickpeas a great alternative. I’m sure this dish will be a hit with him! Thanks
Oooh! I hope you enjoy it!! Just leave out the cayenne pepper 🙂
Delicious! Made it tonight and it was a success all round. I left out the cayenne pepper and it was perfect for the kids. I used sweet potato as ,when I went to make it, I realised I had no potato. Tasted great though and the sweetness helped with the spice for the boys. Thanks for a fab recipe 🙂
I’m SO GLAD you enjoyed this Amy!!! I’m especially glad to hear even the kiddies love this! (Sophisticated palette your kids have!!! I wouldn’t have thought kids would like this!)
Oh wow this looks fantastic!!! I can’t wait to try it- I’ve been craving curry like crazy, and I’m always looking for new recipes that aren’t super complicated. Thanks!!
I’m craving this again RIGHT NOW!
Looks like another winner here!!! We love chickpeas in this house – what an underrated legume! I definitely think I’ll be making this towards the end of the week, as a treat for J Daddy, who LOVES a good curry. The kids love the pappadums, so I don’t think they will be complaining!
Daddy will love this, promise. I think I know his palette now! BIG flavours!!! 🙂