Description
This Easy Chickpea Curry with Potato (Chana Aloo Curry) is a flavorful, comforting vegetarian dish perfect for a hearty meal. Combining tender potatoes and chickpeas simmered in a rich tomato-based curry sauce infused with warm spices, this recipe is simple to make and pairs wonderfully with basmati or white rice. Garnished with fresh herbs and a dollop of yogurt, it’s a satisfying and wholesome choice that celebrates classic Indian-inspired flavors with accessible ingredients.
Ingredients
Scale
Spices
- 2 tbsp curry powder
- 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)
Main Ingredients
- 3 tbsp cooking oil (vegetable oil recommended)
- 2 large garlic cloves, minced
- 1 large onion, diced (brown, white, or yellow)
- 1 1/2 cups potatoes, cut into 1.2cm / 1/2″ cubes (1 large, peeled, any type)
- 28 oz / 800g canned chickpeas (2 x 14oz/400g cans), drained
- 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 if using table salt)
Garnishes & Serving
- 2 scallion/shallot stems, sliced (green and white parts)
- 2 tbsp fresh parsley, finely chopped (or coriander/cilantro)
- Coriander/cilantro leaves, chopped (for garnish)
- Dollop of yogurt (optional)
- Basmati rice or white rice (for serving)
Instructions
- Sauté: Heat 3 tablespoons of cooking oil in a large pot or very deep skillet over medium-high heat. Add the diced onion and minced garlic, cooking for about 3 minutes until the onion turns translucent and fragrant.
- Add Curry Spices: Stir in all the curry spices—curry powder, all spice powder, nutmeg, smoked paprika, thyme, cumin, cayenne, and white pepper. Cook for 1 minute to toast the spices and release their aroma.
- Coat Potatoes with Spices: Add the cubed potatoes to the pot and stir well, ensuring they’re coated evenly with the spice mixture. If the spices begin sticking to the bottom, add a tiny splash of water to prevent burning.
- Simmer: Pour in the drained chickpeas, crushed tomatoes, and vegetable or chicken broth. Add 1 teaspoon of kosher or cooking salt. Bring the mixture to a simmer, then reduce heat to medium. Continue to simmer uncovered for 15 minutes, or until the potatoes are tender and the sauce has thickened to your preference.
- Adjust Seasoning & Add Herbs: Taste the curry and add more salt if necessary. Stir in the sliced scallions or shallots and finely chopped parsley (or coriander/cilantro).
- Serve: Serve the chickpea and potato curry hot over basmati or white rice. Top with a dollop of yogurt and a sprinkle of fresh coriander/cilantro leaves if desired. For an extra touch, pair it with coconut rice or soft flatbreads.
Notes
- Using low sodium broth helps control salt levels in the dish.
- You can substitute fresh spices for dried according to availability.
- Drain and rinse the canned chickpeas before use for better texture and flavor.
- Add a splash of water if spices stick to the pot to avoid burning.
- This recipe is vegetarian and can be made vegan by omitting the yogurt garnish or using a plant-based yogurt.
- For a creamier texture, optional addition of coconut milk can be considered, adjusting liquid quantities accordingly.
