Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chickpea Curry with Potato (Chana Aloo Curry) Recipe
Right here’s a extremely nice genuine Chickpea Curry that’s created from scratch however is extraordinarily simple! Say goodbye to boring chickpea recipes – this one packs critical flavours however you gained’t have to search out any uncommon spices. You might even have all of them!
This vegetarian curry is a kind of meals the place carnivores really don’t miss the meat. (I’m, after all, referring to myself 🙂 ) And it’s tremendous wholesome – 280 energy per serve!
This curry tastes identical to Indian curry you get from eating places. I actually imply that.
It has nice layers of flavour. Actual punchy flavours. And it’s created from scratch – no curry pastes right here!
The roots of this specific curry is Trinidad within the Caribbean. But it surely actually tastes identical to Indian curries (the tomato primarily based ones, not the creamy ones).
I don’t know for those who’ve ever made Indian curries at dwelling earlier than, however I’ve. And with a couple of exceptions – like Butter Chicken, Tikka Masala and Biryani– the listing of spices nearly all the time contains spices that I have to search out at speciality spice shops or Indian grocery shops.
And therein lies the rationale why I’m obsessive about this. It’s made with spices you may get out of your native grocery store. And simply as a lot flavour.
Large flavours. BIG. HUGE!
This Chickpea curry is barely tailored from a recipe by Imma from Immaculate Bites, an African-Caribbean meals weblog. Till I got here throughout Imma’s web site, I truly didn’t know that a lot about Caribbean delicacies. Do you know that Caribbean meals is a fusion of many various cuisines, together with African, American Indian, European, Indian, Arabic and Chinese language? Traditions delivered to the area by the inhabitants.
And this Chana Aloo Curry (Chana = chickpeas, Aloo = potatoes), is one such instance. A Caribbean recipe that tastes very Indian!
An amazing tasting curry from scratch will all the time name for a good few spices. Nevertheless, the very nice factor about this curry recipe is that each one the spices are ones you’ll find at on a regular basis supermarkets.
For me, these are customary pantry spices – and I’m betting I’m not the one one! (Bonus: When you’re lacking one or two – aside from curry powder – it’s not the top of the world.)
The principle spice used is curry powder. These are the curry powders I usually use – however any model ought to be tremendous, I’ve used lots over time.
Don’t really feel restricted to simply use curry powder in Indian-style curries. It’s utilized in all types of recipes, equivalent to:
Measuring out these spices is unquestionably the step that takes probably the most time on this recipe!! So as soon as that’s executed, it’s a fairly easy recipe:
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Sauté garlic and onion
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Sauté spices (brings out the flavour)
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Coat potato within the spices
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Add every little thing else (chickpeas, tomato, broth/inventory)
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Simmer to cut back and thicken, then stir in inexperienced onion and parsley on the finish
Need to make a decrease carb model?
Do this Vegetable Curry! Identical sauce, however made with greens as an alternative of chickpeas and potato.
Rice is crucial to absorb all that sauce – ideally basmati rice. If you wish to go all out, serve it with Coconut Rice. The mixture of the refined, candy coconut flavour with the large spicy flavours on this curry is SO GOOD! If you wish to reduce on the carbs, attempt cauliflower rice.
Additionally, a dollop of yogurt goes properly – the recent cool tang tempers the spiciness and provides a contact of creaminess.
You get bonus factors for those who go to the trouble of serving these genuine Naan, the proper automobile to scoop up that wickedly scrumptious curry sauce!!! In any other case, these yeast-free Straightforward Delicate Flatbreads are less complicated and style identical to naan.
– Johnsat x
Ingredients
- 2 tbsp curry powder (Note 3)
- 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 (1 large, any type, peeled)
- 28 oz / 800g canned chickpeas (2 x 14oz/400g cans), drained (Note 3)
- 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 for table salt)
- 2 scallion/shallot stems , sliced (green & white part)
- 2 tbsp fresh parsley , finely chopped (or coriander/cilantro)
- coriander/cilantro leaves , chopped
- Dollop of yogurt
- Basmati rice OR
- White rice
Instructions
- Sauté – 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.
- Simmer 15 minutes – Add the chickpeas, tomatoes, veg or chicken broth and salt. 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 – Taste and add more salt if needed. Stir through scallions/shallots and parsley.
- Serve with rice with a dollop of yogurt and coriander/cilantro if desired. Basmati would be ideal, or Coconut Rice if you're wanting to impress. To go all out, add some Easy Soft Flatbreads!
Notes
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.
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, and All Spice.
3. 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!
4. Chickpeas – This recipe is terrific made with any beans or lentils. The spicy curry sauce is terrific with cannellini beans, navy, great northern, kidney, black beans, butter beans, lima beans, and any type of lentils.
Dried chickpeas – 1 standard can is about 1.5 cups / 250g once drained, so you need 3 cups / 500g of cooked chickpeas. Dried chickpeas increase by about 3.2x once cooked, so you will need 1 cup / 165g dried chickpeas which will yield just over 3 cups once cooked.
5. Storage – Keeps extremely well, nothing in this goes off quickly. Fridge 5 days (or longer if you’re comfortable!), freezes brilliantly too. When I’m in a curry, I partially thaw in the microwave (just to loosen from container) then finish heating through on the stove. Otherwise, can also thaw and reheat completely in microwave.
6. 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.
Nutrition per serving, curry only (excludes rice).
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