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…???
Very tasty, easy recipe. I love both chickpeas and potato so I think this could be a good base recipe. I will definitely make again! I didn’t find it very spicy but just right. Since I don’t use oils, I sautéed the vegetables in vegetable broth – worked great.
Hey Nagi,
Loving all your recipes.
Can this one be frozen?
This curry was beautiful! With the leftovers, I mashed them slightly, added some peas, then put them in my sausage roll maker to make rectangular samosas. Perfect!
Brilliant idea!
Awesome, easy recipe! Already printed up and sitting in recipe file(I’m old school) . This recipe was just added to my son’s school’s cafeteria menu! Won their taste test hands down. Parents/students given link to recipe website. Thanks again Nagi.
Really good! I have to admit I did play with the spices a little based on my own tastes, but I will definitely make this again!
Really good! I had the ingredients already and was curious about recipes that combined chickpeas and potato that were easy to make and this one was!
Great recipe. I LOVE Indian food so I adored this. The husband liked it too.
This is without doubt the worst meal I have ever cooked. The potatoes were still raw after one hour of cooking. There was absolutely no depth of flavour in the curry. I do not recommend this to anyone it is absolutely rubbish. Mine went in the bin.
Absolute rubbish the potatoes are still raw after an hour. The spices are unbelievably bland. Never again. It’s going in the bin.
I only added 3/4 of curry powder and didn’t add all spice. Used the rest of the spices and herbs. At the end I added 3/4 can coconut cream and about 1/2 cup of tomato sauce. the time before I added ordinary thickened cream. Absolutely delicious.
I made this last week and it was so good. I added a couple of handfuls of baby spinach at the end and put a spoon of yoghurt on top to serve. I froze the leftovers and reheated them for dinner tonight. So yummy, we will definitely be making this regularly.
I love the yogurt idea on top and I found the recipe slightly sharp, so I toned it down with a pinch of sugar and 1/4 cup of coconut cream. Those additions made a huge difference
Another Nagi winner! I was looking for something vegetarian, quick and easy to have with rice, and stumbled across this. Had all the required ingredients in the pantry. Easy to cook and so yummy.
The flavours were unusual and a bit heavy on spices. But veg son ate it all!
I made the chickpea potato curry for supper today. It’s so good and so easy to put together! My daughter can’t eat tomatoes so I used pumpkin puree in it place. It came out so creamy tasting. I love the spice combination used.
Do you think I could use eggplant instead of potato? I love the melty texture of eggplant and how it absorbs flavor. How could you recommending cutting it, if so?
Hi Nagi, just about to try this yummy looking recipe. I really want to use fresh parsley and coriander in mine. Do you think it would mess up the flavours too much? Thanks
Sorry Nagi, please delete my comment. I put it under the wrong recipe. Oops sorry
This might be my new favourite curry base, it hits all the right indian/asian/carribean notes, and worth making up a batch. I’ve experimented with using some dried parsley, about 2 tsp which seems to work well with the recipe, so should scale up ok. This is a base that ages really well after a day like good curry should, just make some base, add oil, keep in the fridge for a day to age it, and then use it in cooking.
Delicious!
I rarely follow recipes, I’m more of a “measure with your heart” gal. I *mostly* followed this and it was excellent. It seems like a pretty good base to add whatever veggies you want, this will be a regular dinner in my house. Maybe next time I’ll follow it more precisely. Or maybe not….
Delicious and super simple/cheap if you already have the spices on hand. I added a touch of maple syrup for balance but other than that, loved it!
I have made this recipe several times and it has always been a winner. Just curious, can this be made ahead of time and then finished in the slow cooker?
I don’t see the benefit of the slow cooker here HB. The curry only takes 15 minutes of cooking so I would just make it ahead and reheat as needed! N x