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…???
Hi Nagi,
This looks so good! It’s on my to-make list for tomorrow! I recently ran out of paprika though. Will it be okay if I skip out on it, or is there anything else I can substitute it with? I’m also going to be making my own curry powder with the spices I have at home, I hope that goes well haha.
Thanks,
Hiba
Hi Hiba! I actually think paprika is kinda key in this. But it will still be yum if you skip it!
I was also thinking of substituting the curry powder with 2 tbsp ground garam masala that I have. In that case, would I have to skip out on any other of the spices mentioned in the flavour base?
Thanks again!
Hi Hiba! If you use garam masala instead, then skipping paprika is not a problem! This will still taste FAB!
I’m going to try this recipe for sure. I’m excited to see how it turns out, looks and sounds delicious!
I hope you do Leah!!! It really is sensational!
I can’t wait to try this! I want to substitute some shrimp and or small pieces of chicken for one of the cans of chickpeas. This sounds like the food my friend would share with me at work. Yum …. brings back memories.
Fragrant Basmati rice and curry … it doesn’t get better than that. The kale looks yummy too.
Oooh, that’s a good idea! I’m keen to share a chicken version of this soon! 🙂
We love vegetarian food at our house so this is totally up our alley! Yum 🙂
Thanks SO MUCH!!! 🙂
Love this Nagi! Definitely going to give this one a go – the only sub I need to make is veggie stock for chicken. Yum to the yum! We’ll let you know how it goes:)
Hi Brianne! So glad you like the look of this! And YES so easy to make it vegan by subbing the chicken broth!! 🙂
Great recipe, thanks for sharing.
You’re most welcome Cecilia!
Oh my GOODNESS, Nagi! This dish looks absolutely mouthwatering, and I bet I could even get my very non-vegetarian husband to eat it! Can’t wait to try it out! 🙂
I bet you COULD get him to eat and LOVE it!!! 🙂
Love curries, and this looks like it’s full of flavor! We’re looking to do more vegetarian so will definitely make this.
I hope you do give this a go! It really is SO delicious!!!
Nagi! I’m SO honored that you would feature ANOTHER one of my recipes. AWW, thank You! You Certainly do know how to pick the BEST! This is one of hubby’s favorite dish. He just can’t seem to get enough of it.
Love the idea of making this Low Carb. Definitely making it!
BA HA HA!! Your hubby has great taste! So many of your recipes I lover Imma, I can’t wait to share more!!!
A week or so ago I was seriously craving a chickpea/potato curry, Nagi. 🙂 Yours would’ve hit the spot beautifully. 🙂
Let’s hope that craving comes round again sometime soon!!! 🙂
This recipe looks very interesting. I can’t wait to make it. I do take exception to one thing you said. You said it freezes great but potatoes freeze poorly. When defrosted they’re mealy. I hope you’ll consider mentioning that.
How interesting – I’ve never thought of curries from the Caribbean. I’ll take my curry from wherever though truth be told 🙂 Perfect for our Meatless Mondays!
I know!! But there are great Caribbean curries and this one tastes quite like Indian!! 🙂
I’m definitely going to make this one. I’ve even got the habanero chilies. I have a habanero plant at home, and it’s given me a bumper crop of chillies this year.
I’ve been struggling to find recipes that can use these wonderfully different tasting chillies.
Oooh so jealous, keep meaning to see if I can find a plant!!
Just to clarify, is it yellow curry powder or red curry?
Hi Michael! Yellow curry powder. It’s the only colour curry powder they sell at supermarkets here!
Just wanted to let you know this turned out great, just like most of your recipes. You’re a fantastic cook. I made the dry brined Turkey and my family loved it. Going to make your apple cider marinated pork tenderloin tomorrow
Thank you thank you Michael!! I’m so glad you enjoyed this – and the turkey!!! 🙂
Hi Nagi! I am a big fan of mild vegetable curries! Gary likes hot curries. I think cauliflower and carrots in this would work! 🙂
They absolutely would! Was tossing up whether to share this or a cauliflower curry!
Dinner menu for tonight has just been changed! Mmmm, can taste it. Thank you.
Oooh….did you try it??!!
I didn’t make it until yesterday. Enjoyed it so much it is on the menu again tonight (only moi to cater for) the rest is in the freezer. Again, thank you.
This looks so delicious and is just PERFECT for meatless Mondays!
Thanks so much Fida!!! 🙂
I love Immaculate Bites! Not only are her recipes wonderful, she such a sweetheart too! I’m a huge fan of curries, and I’m loving the simple ingredients list – I have everything on hand! I’m seeing tonights dinner on the table .
Aww,Kathleen you are too Kind! Right back at you. You are Sweetheart!
I know, Imma is the BEST!!! 🙂
I adore curries – especially veggie curries – and this looks spectacular, Nagi! I am not familiar with African/Caribbean curries but my mind is blown at the use of nutmeg and allspice in this – otherwise all the familiars are here. Absolutely delightful!
Thanks Shashi! I though you might like this one 😉
OMG you have made this curry look so delicious and that’s not easy, curries are notoriously difficult to make look appetizing. It looks so good I want to make it now.
And that’s why I love this one!!! GOLD find! 🙂
Trinidad is not in Africa Nagi but other that that, can’t wait to make this curry this week.
I’M SO EMBARRASSED!!! I got totally confused!!! – Nagi (beet red!)