Description
This Easy Chickpea Curry with Potato (Chana Aloo Curry) is a flavorful and comforting Indian-inspired dish that combines tender potatoes and protein-rich chickpeas simmered in a fragrant blend of spices, tomatoes, and broth. Perfect for a quick weeknight meal, it pairs beautifully with basmati or white rice and is optionally topped with fresh herbs and a dollop of yogurt for added creaminess.
Ingredients
Scale
Spices
- 2 tbsp curry powder (mild – regular grocery store brands like Clives, Keens)
- 1 tsp all spice powder
- 1 tsp nutmeg powder (or 1/2 tsp freshly grated)
- 1 1/2 tsp smoked paprika (or normal/sweet paprika)
- 2 tsp dried thyme leaves (or 3 tsp fresh)
- 1 tsp cumin powder
- 3/4 tsp cayenne pepper (adjust for spiciness, reduce or omit if desired)
- 1 tsp white pepper (or 1/2 tsp black pepper)
Main Ingredients
- 3 tbsp canola or coconut oil (or any other cooking oil)
- 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, about 1 large potato, peeled)
- 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 and Accompaniments
- 2 green onions (scallions), sliced (green & white parts)
- 2 tbsp fresh parsley (finely chopped, or substitute coriander/cilantro)
- 1 tbsp coriander/cilantro leaves (chopped, optional)
- Dollop of yogurt (recommended for serving)
- Basmati rice or white rice (for serving)
Instructions
- Sauté Onion and Garlic: Heat 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.
- Toast the Spices: Add the curry powder, all spice, nutmeg, smoked paprika, dried thyme, cumin powder, cayenne pepper, and white pepper to the pot. Stir continuously for 1 minute to toast the spices and release their aroma without burning them.
- Add Potatoes: Stir in the peeled and cubed potatoes, coating them thoroughly with the toasted spices. If the spices start sticking to the pot bottom, add a small splash of water to prevent burning.
- Add Chickpeas, Tomatoes, Broth, and Salt: Pour in the drained chickpeas, crushed tomatoes, vegetable or chicken broth, and 1 tsp salt. Bring the mixture to a gentle simmer.
- Simmer: Reduce the heat to medium and let it simmer uncovered for about 15 minutes, or until the potatoes are fully cooked and the sauce thickens to your desired consistency.
- Adjust and Garnish: Taste and adjust salt if needed. Stir in the sliced green onions and chopped parsley or cilantro for fresh flavor.
- Serve: Serve the chickpea curry hot over basmati or white rice. Add a dollop of yogurt and sprinkle with additional coriander/cilantro leaves if desired. This dish pairs well with easy soft flatbreads for a full meal experience.
Notes
- Use mild curry powder for a balanced flavor, but adjust spices to taste based on your heat preference.
- If you don’t have smoked paprika, substitute with regular sweet paprika.
- For a vegan version, serve with plant-based yogurt or skip the yogurt topping entirely.
- The cooking salt amount is based on kosher salt; if using table salt, reduce the quantity by half.
- Adding a splash of water while sautéing spices helps prevent burning and sticking.
- Can be stored in the refrigerator for 3-4 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: chickpea curry, chana aloo, easy curry recipe, vegetarian curry, potato chickpea curry, Indian-inspired dishes, quick curry, stovetop curry
