Chickpea Curry with Potato (Chana Aloo Curry) #chickpea #vegan

Chickpea Curry with Potato (Chana Aloo Curry) #chickpea #vegan

Here's an extremely extraordinary real Chickpea Curry that is produced using scratch however is amazingly simple! Bid a fond farewell to exhausting chickpea plans – this one packs genuine flavors yet you won't have to chase down any uncommon flavors. You may even have them all!

This veggie lover curry is one of those sustenances where carnivores really don't miss the meat. What's more, it's too sound – 280 calories for each serve!

This curry. It tastes simply like Indian curry you get from eateries. I truly imply that. It has extraordinary layers of flavor. Genuine punchy flavors. Furthermore, it's produced using scratch – no curry glues here! The underlying foundations of this specific curry is Trinidad in the Caribbean. Be that as it may, it truly tastes simply like Indian curries (the tomato based ones, not the rich ones).

Also try our recipe Thai Red Curry with Vegetables

Chickpea Curry with Potato (Chana Aloo Curry) #chickpea #vegan

Chickpea Potato Curry - an authentic recipe that's so easy, made from scratch, no hunting down unusual ingredients. Incredible flavour!


  • 2 tbsp curry powder (This can be made with any curry powder you have / want. I've made it with Clives of India)
  • 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 (Or coriander/cilantro)
  • Salt to taste


  1. Heat oil in a large pot or very deep skillet over medium high heat.
  2. Add onion and garlic, cook for 3 minutes until onion is translucent. 
  3. Add Curry Spices and stir for 1 minute.
  4. 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.
  5. 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.
  6. Adjust salt to taste, stir through scallions/shallots and parsley.
  7. Serve

Read more our recipe : Creamy Avocado Cilantro Lime Dressing

Source :

Post a Comment