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…???
This is one of the few dishes my meat eating son loves!!!!! I love your recipes
That’s great to hear patricia!!
Konnichiwa from Adelaide!
I tried this curry tonight together with your soft flatbread( mine turned more like naan bread😅)and finished with your Chocolate Fudge Cake! 😍
I found your recipes only recently and they look amazing!! I can’t wait to try more and more!
Sounds like you nailed it Takako!!!!
Wonderful recipe, full of flavor, thank-you!
OMG! This was so delicious. Made this over the weekend and we all loved it. Only change I made was didn’t have crushed tomatoes so I used stewed tomatoes and chopped them up. Great recipe! Thanks!
Sounds fabulous Nora!
Agreed, when I saw the amount in the recipe I did cut down a bit and was still really hot. I added a whole can of coconut milk and it was perfect!
Hi, I made this recipe and it was really spicy so I added a can of coconut milk and it was amazing! Thank you!
Great recipe but too hot! Maybe cut down on the cayenne pepper?
Just wondering what the dollop of sauce is you have in the picture? Is it just Greek yogurt?
Hi Nam, Yes greek yogurt – N x
“When I’m in a curry” lol
I just noticed this too, hilarious 😂 brilliant curry though!
This looks great.
I would like to add cauliflower to this recipe. I find cooking the veggies within the main course helps me get my kids to eat more veggies then when they are cooked on the side.
Do you think the cauliflower could cook for the full 15 minutes, or would you suggest less time if adding 1/2 a head chopped to the mix? Thanks.
Your vegetarian recipes are divine. I had a problem doing tasty vegetarian dishes but these recipes will be used a lot. Than you.
Tried this recipe with some sultanas and served with Greek yoghurt, would recommend
You’re so welcome Daphne!!
Really easy and really good!
Thanks so much Charlotte!
I just made this for the umpteenth time so I figured I should thank you for it. My very young grandchildren LOVE it so much that I fix it once a week. The only change I’ve made is to add a can of coconut milk only due to personal taste. It is simply a divine recipe & satisfies my curry cravings which still remain from my childhood in India eons ago.
Woah, they have great taste! I’m so happy it’s a hit Lisa ☺️
I cooked this today and my meat lovers were a bit sceptic of vegetarian night. They loved it, even went for seconds… I made (or attempted) to make naan bread and served over rice. Definitely will cook this again, thank you!
You’ve totally converted them Gaby!
Great recipe and easy to make. Can I make one request regarding your recipes please, when using cup measurements put the metric or imperial next to it.. The weight of 1,5 cups of potato is totally dependent on size they are cut. Small point but makes life easier for us folk on the other side of the world. Great recipe site
Nagi I wish I could get some Trinidad Chief’s curry powder to you…it’s the real Trini curry flavor!
Woah that sounds great!
Oh my goodness – this is just SO yum!
Followed recipe but omitted cayenne (as we have been eating curry with cayenne all week and wanted something a little different) and added some chopped spinach for the hit of green.
A warning should come with this curry that it is “highly addictive”. Thanks Nagi once again! 🙂
In the haste forgot to rate! A definite 10 out of 5!
Hi Nagi,
Am I okay to cook this with a Thai-inspired red curry powder?
Thank you!
I Haven’t tried to be honest Leah!
sooooo good. you were right about it tasting like something from a restaurant. 12/10 thank you
Wahoo, thanks so much Natasha!
Really nice recipe, even my family loved it (and they normally never eat a meal without meat. This was great for me – a novice at cooking and took no time at all.
I omitted the cayenne pepper (to save my poor brother who hates spice) and just discovered my love of coconut rice. Yummy!!!!
I’m so glad you love it Olivia!