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 curry using home grown potatoes so I didn’t peel them. It was absolutely delicious. It is definitely on my list of repeat recipes. I did use hot curry powder so I used less. I used one tin of chickpeas and one tin of 5 bean mix
Perfect Arlene, I’m so glad you loved it! N x
Wow Nagi, yet another wonderful, simple, delicious recipe. I actually havent tasted it as it is Ramadan and Im waiting until sunset. But it smells amazing lol. I was out of chickpeas so I added pinto beans and spinach for some extra nutrition and color. I also had do some a small diy curry and added garam masala because im out of curry needless to say it still smells and im sure , tastes amazing. Thanks !!
I hope you love it Naimah! N x
I also didn’t have canned tomatoes , instead chopped up a big juicy tomato. Worked out fine
I made this for my vegan and non vegan husband and they absolutely loved it. This recipe will be in rotation in our home. Thank you so much for sharing this amazing recipe!
Wahoo, that’s awesome to hear Latoya! N x
Nagi ! I ABSOLUTELY LOVE the 5 recipes of yours that I’ve tried so far !!! Thank you for the easy instructions, with video how-to’s and quips of that beautiful puppy of yours !
Love from Canada
P.S. If only we could get some of the beautiful ingredients here i.e. fish, fresh herbs, etc.
Your website is a game changer. Made this chickpea and potato curry tonight and it was so delicious and made the flatbreads to go with it. Everything I have made from your website from savoury to sweet have all been tasty and so easy follow not to mention delicious. Thank you Nagi for making cooking enjoyable.
Wahoo, thanks for the awesome feedback Rose, that’s great to hear! N x
We loved this dish! Great flavor!
That’s great to hear Donna!!
No doubt about it Nagi – your recipes are terrific – look forward to receiving them in my emails. Great work Nagi!
Thanks so much Robin! N x
I have garam masala and lemongrass curry. Will those do, or do I need to get curry powder?
I made your Chana Aloo Curry today great dish for a blister winter day in Northern ON. It’s a 5 Star for sure. I made your Coconut Rice and it turned out fluffy and amazing! I will be making these dishes again! Thank you, & give your dog a pet got me 😋
I’m so happy you enjoyed it Karen! N x
PLEASE give recipe quantities in gms/ccs rather than cups, IF THAT”S POSSIBLE. Thanks, Love your recipes
Hi Thelma! Most of them were already in grams and ml, I just added potato which was the only one that wasn’t 🙂 N x
This is absolutely delicious. i actually added 1 can of coconut cream and it took it to the next level.
Very tasty, we made your flatbread to go with it for extra points lol.
WOW! I just made this and I have to say it so easy and delicious!!
I had to modify based on ingredients. I excluded Thyme, nutmeg and paprika. Instead I added a tiny bit of clove. I also added a scotch bonnet because I like it extra spicy! Looking forward to trying more of your recipes 10/10
Yum. Reminded me of English school dinners which I secretly loved but definitely more flavoursome. I love that it’s freezable too.
That’s so good to hear Runa!! N x
Didn’t end up freezing some but ate it three days in a row with relish!!! I know what my go to for chickpeas is now. Thanks Nagi.
flavours were great in this but after cooking for more than an hour my potato is still raw! I chopped them smaller than the video shows and still they aren’t quite cooked. How long should you saute them for before adding the tomatoes? I’ve read adding acidity prevents the potatoes from softening further so maybe that’s it?
Hi Katherine, it may be the type of potato you’re using – can I ask which type it is? N x
This is amazing!! First I made it as written with potatoes and loved it! Today I made it with cauliflower and it’s good this way, too. Thanks for the great recipes! Pet Dozer for me.
This turned out amazing!!
Recipe looks good. I’m confused by the scallion/shallot addition. They’re two different things. Which one are you using in this recipe?
JoAnna, in Australia the long green onions / spring onions / scallions are also called shallots. As the recipe states that the onions are sprinkled over the curry at the end, I’m sure Nagi is referring to the long green tender scallions.
I realize it’s a while ago you asked, but maybe this will be of help to someone at least!
I have been searching for curry that tastes like this for 20 years! Thank you so so so so much!
Woah!!! Awesome Gina! ❤️
This was a fantastic curry!
Thanks so much Amy!