Easy Chickpea and Potato Curry Recipe – spicy and saucy chana aloo curry with chickpeas and potatoes that cooks under 20 minutes. Healthy vegetarian meal served with rice and flatbread.
This easy curry made in one pot and full of chunky potatoes and plump garbanzo beans, is currently my comfort food. The vegetables are cooked in the spicy curry sauce that’s so rich in flavor, you will want to soak up every last bit of it and the best way to do it is with flatbread.
This Easy Chickpea and Potato Curry is perfect for your meatless dinner days or when you need a quick and easy meal with a kick. It’s surprisingly easy to make and great to make ahead and heat up before serving. Make a batch of rice and store in ziploc bag in your freezer.
WHAT IS CHANA ALOO CURRY?
Traditional Chana Aloo Curry comes from Trinidad in the Caribbean, where food is inspired by European, African, Indian, Arabic and Chinese cuisines. This curry has Indian flavors but is not as creamy. Another popular version is Chana Aloo Masala, that uses garam masala and crushed tomatoes. I highly recommend adding tomato sauce to this curry but feel free to skip it, if you don’t have it on hand. I also made a few changes to the spice mixture I used in this recipe.
Chana refers to chickpeas and aloo to potatoes, which simply means Chickpea and Potato Curry. You can use sweet potatoes and other beans in their place.
HOW TO MAKE CHICKPEA AND POTATO CURRY?
Since the whole dish cooks in one pot or pan, it will be one of the easiest you will make. Start by sauteing the onion and garlic in olive oil. Add the spices and cook, stirring often. Adding spices so early in cooking helps activate them and infuse the vegetables. Next, add potatoes and cook for a couple of minutes, stirring often. Add remaining ingredients, bring the mixture to boil, reduce heat and simmer until the potatoes are cooked.
This curry is light and thickens thanks to cooking the potatoes in the liquid. If you want it really saucy, you can increase the amount of vegetable stock and once the potatoes are cooked, make a simple cornstarch slurry and add to the dish. It will thicken almost instantly. You can also use coconut milk or heavy cream.
This is definitely not the authentic version of Chana Aloo Curry, but simplified one. Optional ingredients are noted in the recipe. Feel free to play with it and adapt to your tastes.
Craving more? Check out this Thai Coconut Curry Hummus from A Spicy Perspective. It’s so easy and tasty! You might also like the slow cooker curry recipe like this Curry Chicken and Potatoes from Your Homebased Mom. Perfect for lazy weekends!
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EASY CHICKPEA AND POTATO CURRY RECIPE
- 2 tablespoons olive oil
- 1 medium sweet onion chopped
- 3 teaspoons minced garlic
- 2 tablespoons yellow curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric optional
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 medium yellow potatoes peeled and diced
- 1 15 oz. can chickpeas aka garbanzo beans, drained and rinsed
- 2 cups low-sodium vegetable stock
- 1/2 cup tomato sauce optional
- In a large saucepan, heat up olive oil over medium heat. Add chopped onion and minced garlic. Saute, stirring often, until the onion is almost translucent.
- Add curry powder, cumin, turmeric, cayenne, paprika, salt and pepper to the pan. Stir well and cook for 1 minute. The spices should be very fragrant.
- Add diced potatoes and cook for 2 to 3 minutes, stirring often.
- Add chickpeas, vegetable stock and tomato sauce to the pan. Stir well.
- Bring the mixture to boil, reduce the heat to medium-low and simmer until the potatoes are cooked, about 7 to 9 minutes.
- Serve curry with rice and flatbread.
Turmeric can be omitted in this recipe but I highly recommend adding it, if you have it on hand. It turns the curry rich yellow orange hue and adds slightly citrus flavor to the sauce.
The tomato sauce is optional. It helps thicken the sauce and add richer flavor.
The calorie count does not include rice or flatbread.