Description

This Easy Chickpea Curry with Potato (Chana Aloo Curry) is a flavorful and hearty vegetarian dish perfect for a comforting meal. Combining tender chickpeas and soft potatoes in a rich and aromatic curry sauce, it makes a perfect weeknight dinner or weekend treat. Served best with basmati or white rice and a dollop of yogurt, this recipe delivers a wonderful blend of spices and satisfying textures.

Ingredients

Scale

Spices and Seasonings

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)
1 tsp cooking salt / kosher salt (plus more to taste)

Vegetables & Legumes

1 large onion, diced (brown, white, or yellow)
2 large garlic cloves, minced
1 1/2 cups potatoes, cut into 1.2 cm / 1/2″ cubes (1 large, peeled)
28 oz / 800g canned chickpeas (2 x 14 oz/400g cans), drained
14 oz / 400g canned crushed tomatoes
2 scallion/shallot stems, sliced (green & white parts)
2 tbsp fresh parsley, finely chopped (or coriander/cilantro)
Coriander/cilantro leaves, chopped (for garnish)

Liquids

3 tbsp cooking oil (vegetable oil preferred)
2 cups vegetable or chicken broth/stock, low sodium

To Serve

Dollop of yogurt
Basmati rice or white rice

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Instructions

Sauté: Heat the 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 becomes translucent and fragrant.
Add Curry Spices: Stir in the curry powder, all spice powder, nutmeg powder, smoked paprika, thyme leaves, cumin powder, cayenne pepper, and white pepper. Cook and stir for 1 minute to toast the spices and release their aroma.
Coat Potatoes with Spices: Add the cubed potatoes to the pot and stir thoroughly to coat them in the spice mixture. If the spices start sticking to the bottom of the pot, add a tiny splash of water to prevent burning.
Simmer the Curry: Add the drained chickpeas, canned crushed tomatoes, and the vegetable or chicken broth along with the salt. Bring the mixture to a simmer, then reduce the heat to medium and let it simmer gently for about 15 minutes until the potatoes are tender and the curry sauce thickens nicely.
Adjust Seasoning and Add Fresh Herbs: Taste the curry and add more salt if needed. Stir in the sliced scallions/shallots and chopped fresh parsley to brighten the flavors.
Serve: Spoon the curry over cooked basmati or white rice. Garnish with chopped coriander/cilantro leaves and add a dollop of yogurt on top for creaminess. For an extra special meal, serve alongside soft flatbreads or coconut rice.

Notes

Use low sodium broth to better control the saltiness of the curry.
You can substitute fresh herbs like coriander/cilantro if parsley isn’t available.
Adjust the cayenne pepper to control the heat level according to your taste.
Adding a splash of water when spices stick helps prevent burning and enhances the flavor release.
For a vegan version, omit the yogurt or use a plant-based yogurt alternative.