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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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 have no clue what I’d do for dinners every evening if I hadn’t stumbled across your website! Literally every recipe I use is a stunner! Thank you Nagi 🙂
Oh shucks!! Thanks so much Rachael!! N x
I used the HOT curry for sure. Tasted delicious however I will need to use less curry or a milder one. I used KEENS. But I can imagine how delicious it should really be !!
Just cut back on Keens if you find it a little too spicy ❤️
This is one of my favorite curries and one that’s on my regular rotation. I always feel that it needs coconut milk added to it to smooth everything out though. I’m not sure if that makes it not authentic anymore
Very good recipe, When I made it, I replaced the cayenne with two Thai chilies and threw in a bit of Garam masala at the end, I definitely appreciate this recipe! Everything I’ve made from your site has been wonderful.
I tried this recipe for the first time today and it was the best one I’ve tried to date. All of the other recipes I’ve tried didn’t have the curry powder and some of the other spices which I think made a difference. This recipe was great and thank you for posting it.
You’re so welcome Eizabeth!!!
Can long can I freeze this meal for?
Hi El, up to 3 months – N x
Thanks Nagi!
So delicious and such a nourishing, soul-food type of dish. My boys and I loved it. We are going to try it with some added aubergine next time.
Yes totally Kristina! Aubergine would be great – N x
God damn it Nagi, you’ve done it again. A delicious curry that’s packed full of flavours and isn’t watered down by coconut milk! This is absolutely going to be a regular.
I’m so glad you loved it Natalie!!
This is a regular favourite of ours, even my meat loving partner loves it!
Nagi, i struggle to find veggie dishes and this is amazing. Hubby loves it too. I substituted the potatoes for sweet potatoes and it was delicious. I have to say, since finding your website, all my other renowned cook books have become door stoppers. You have taken my cooking to the next level. I’m based in the UK, and you and Home and Away are top notch!😘
Just tried it today, it was perfect! I went easy on the curry powder and didn’t put any cayenne since my kids are young and can’t handle spicy food.
My son and husband went for seconds 🙂
I really like that you suggest sides to go with the dish, I made the coconut rice, everyday cabbage salad and the mint yogurt from the Indian tomato salad recipe.
It was an awesome feast 😀 and then we had some mango/banana sorbet for dessert, YUM.
I’m slowly making my way through your recipes… I’d have to be up to about 50. This one was delicious… but I think the yogurt should be in the ingredients list !! I had to send hubby out to buy it while I was cooking because I hadn’t thought to buy it while shopping the list 🤷🏽♀️
Hi Sarah – it’s not part of the recipe but an optional extra 🙂
This might be my favourite Recipetineats so far! Even my hugely carnivores husband loved it. Thanks Nagi.
That’s great to hear Jo!
This sounds delicious! Cannot wait to make it.
Do you add the potatoes in cooked or are they raw?
Hi Taylor – you add them in raw. Enjoy – N x
The best chickpea curry ever Nagi.
I served it with your Creamy Cucumber salad and your Easy Soft Flatbread . All three dishes were quick , easy and delicious. Your recipes are fantastic .
A great combo Sue!
Hi there
If I start with dried chickpeas soaked overnight, how would that change the cooking time? Tx
Just made it as a meal prep. Only had curry powder, turmeric, and paprika but was still excellent.
Thank you for posting this!
Wahoo, that’s great Ian!
This was delicious although I would tweak when I make it again: it was a bit too spicy for me even without the cayenne. I will try reducing the amount of curry powder(I have Keenes currently) and see. In any case, I also subbed sweet potato for white and they worked really well, plus higher in fiber. Eaten with steamed rice & plain yogurt, enjoyed despite the heat! Thanks for a great recipe, I love the spice mix.
I’m so glad you enjoyed it Christine, just reduce the curry powder if you found it too spicy – N x
This looks great! Have you made this with sweet potato?
Yes and it’s great!!
Made this last night using sweet potato and served over the perfect coconut rice. It was fantastic! My husband loved it so much he had more later in the evening, cold from the fridge! 😊
That’s fantastic to hear Lisa!!
Wound up finding your blog when I was searching for recipes I can make with chickpeas and potatoes and I have to say I am a fan. Can’t believe there are so many good things I can make with things I already have laying around in my cupboard. Have made this one twice now and it is definitely a family favorite.
I’m making this right now for second time. It smells amazing. It’s such a cheap dish to make and is definitely restaurant quality. (PS I have your blueberry lemon loaf baking in the oven as well. Can’t get enough of your recipes x)
Wahoo!!!