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 satisfying meat-free meals that carnivores don’t even think of as vegetarian. (I am, of course, referring to myself )
Chickpea Curry – an authentic recipe
This curry. It 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.)
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 this with
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 (please, someone remind me to share this recipe, I mention it so often!).
You also get bonus points if you go to the effort of serving these with Easy Soft Flatbreads. The perfect vehicle to scoop up that curry sauce!! – Nagi x
Fresh salad on the side
- Cabbage, Carrot, Mint Salad – great refreshing salad, ideal to pair with curries
- Indian Tomato Salad
- Everyday Cabbage Salad
And – more great curries of the world!
- Biryani (it’s amazing!)
- Chicken Tikka Masala
- Dal (Indian lentil curry)
- Thai Red Curry
- Massaman Curry
- Browse the Curry Collection
Chickpea Potato Curry (Chana Aloo Curry)
Watch how to make it
Easy Chickpea Curry with Potato (Chana Aloo Curry)
Recipe video above. A Caribbean curry from Trinidad that tastes very similar to tomato based Indian curries. This curry has incredible flavour, and is one of the easiest real curries because you won’t need to trek to the speciality store for the spices, you can get everything from the supermarket! Spice level: Medium (Note 1)
- 2 tbsp curry powder ((Note 2))
- 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))
- 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)
- 28 oz / 800g canned chickpeas ((2 x 14oz/400g), drained)
- 14 oz / 400g canned crushed tomatoes
- 2 cups (500ml) vegetable or chicken broth/stock
- 2 scallion/shallot stems (, sliced (green & white part))
- 2 tbsp fresh parsley (, finely chopped (Note 4))
- Salt to taste
- 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.
Add the chickpeas, tomatoes and vegetable or chicken broth. 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 to taste, stir through scallions/shallots and parsley.
1. Spiciness: If you use a mild rather than super hot curry powder, this recipe has a medium level of curry because then the spiciness is coming from the cayenne and white pepper. If you are concerned about the spiciness, mix the spices together without the cayenne pepper, then do a taste test before adding into the pot.
2. Curry Powder: This can be made with any curry powder you have / want. I’ve made it with Clives of India, Keens and Hoyts over the years (brands sold at Australian grocery stores) as well as curry powders from Indian stores, and they were all great.
Note: Curry powders differ in spiciness! Only use HOT if you can handle the heat!
3. Spices: Because there are quite a number of spices, it’s not the end of the world if you skip one or two of them (except curry powder!). It won’t taste quite the same but still really great. The ones that aren’t that critical (in isolation) are: nutmeg, thyme, cayenne, pepper. Then either cumin OR coriander (do not leave out both).
4. Or coriander/cilantro
5. Source: This recipe is slightly modified from the Curry Channa and Aloo recipe from Immaculate Bites. Original recipe called for 1 scotch bonnet or habanero pepper, finely chopped. I’ve simplified it by using cayenne pepper for spiciness – I honestly can’t tell the difference (I’ve tried both ways). Also, the original recipe did not call for canned tomatoes. Some Trinidad Chana Aloo Curry recipes do. I added it to create a slightly thicker sauce.
6. Nutrition per serving, curry only (excludes rice).
Originally published January 2016. Updated with new photos, new video and entirely rewritten post in February 2019. No change to recipe.
Life of Dozer
No curry for you, too spicy! What will you give me for this drumstick…???