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…???
Hello Nagi,
I just want to thank you for your wonderful work.
I’ve made several of your recipes and ALL of them turned up absolutely delicious.
They are very easy to follow, nourishing and tasty.
Keep up with the great work. We really appreciate it!
My Chana aloo curry turned out wonderfully. I wanted to make it vegan so I didn’t top it with yogurt. In future I will cut down on the cayenne as my family found it too spicy. The consistency was wonderful; not too thick and not too runny. Served with basmati rice is ideal. Thanks Nagi.
Delicious! I added an extra cup of stock after the 15 minutes because I like my curries saucy. Added a dollop of yoghurt when serving and it brought it all together 🤤 Definitely going to make this again, so bloody easy!
That’s great to hear Natalie, I’m so glad you loved it! N x
Really delicious. Followed the recipe and added a couple of red peppers served over coconut brown rice. Will definitely make again.
My family enjoyed this hearty dish — no meat needed! Next time I will cut back even more on the cayenne because it really packs a punch, but otherwise, I wouldn’t change a thing.
Another winner, Nagi!!
Hi Nagi. Forgive me if you’ve already answered this: I’ve had dried chickpeas soaking for about 6 hours. Should I cook them separately BEFORE adding to the curry recipe? Thanks! 😊
Hi Desiree, no need – they will cook in the curry itself 🙂 N x
Thanks!
Hi Nagi, can I use potatoes and cauliflower instead of chickpea? Or should I use another curry recipe if I want to include cauliflower?
Hi Linda, you can definitely use them in this recipe!! I hope you love it! N x
Nagi, you are officially my absolute favourite person (sorry mum and hubby). My super fussy underweight toddler absolutely loved this (without the cayenne). I’ve tried a few of your recipes and she’s actually eaten most of them! Love love love!
WOah that’s amazing that you got your toddler to eat this one, I’m impressed Angela! This is so great to hear!! N x
Made this last night. Was absolutely amazing.
Do you have a print book for sale? Nagi
If you do
TAKE MY MONEY 🙂
😂 Thanks so much Joe – I do have one on the cards for next year! N x
My kitchen smells amazing! Easy and delicious recipe. And I actually had everything on hand, except for the potatoes (used cauliflower instead). Can’t wait to try your other curry recipes. 🙂
I love this recipe, but for some reason I can never get those dang potatoes to be as soft as I want them, is there any way to fix this?
Pre-boil the potatoes in salted water for about 10-12 minutes and en add them to curry mixture. Works every time.
Just tried this and it worked perfectly! Thank you so much
I’m trying this tomorrow! Nagi can I also put lentils in? Garam Masala? Xx
Hi Deb, most definitely!! I would use brown lentils here. N x
This curry was delicious! I used medium curry powder and i think it was quite a hot curry (Although I’m only used to eating mild ones so it could just be me!). I used sweet potato and added courgette in too! Will definitely make it again 🙂
I absolutely love this curry, I cook it all the time!
Me too Mandie, me too! 🙂 N x PS Try it with lentils or just veg too!
I love this recipe but the keens curry powder is too spicy for my 4 year old. Is there another brand or substitution you would recommend?
Hi Esra, I would skip the cayenne in this recipe and slightly reduce the amount of curry powder here. Keens is one of the milder curry powders. N x
Thank you Nagi. This recipe is just amazing. I’m a terrible cook and have surprised myself. Well done for putting together such a great website!
Haven’t made this yet but I am tomorrow! Can anyone tell me level of spiciness? (I’m a wimp let’s put it that way) And if it’s decently spicy should I add some coconut milk or eat it with yoghurt?
Hi Kate, it’s not overly spicy but it really depends on the brand of curry powder used – some are spicier than others so you can always adjust to taste – you can also adjust the amount of cayenne to suit. Yogurt also compliments it nicely 🙂 N x
You have done it again! I am never disappointed when I choose to follow one of your recipes. This was simple and quick yet full of flavour! Winner in my book!
You make the best meals, Nagi!
Making tonite! Do u drain the canned chickpeas?
Hi Patti – yes you do, this is noted next to chickpeas in the ingredients list. I hope you love it! N x
So sorry! You did mention to drain the chickpeas but my old eyes couldn’t read the faint print! I doubled the recipe and it was awesome! Thanks!
Yum!
I added tofu and spinach for the added vitamins and protein for my young man – delish! Can’t wait for the left-over lunches. Thanks for sharing this.