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Chickpea Curry with Potato (Chana Aloo Curry)

25 mins Cook
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NomNom Recipes 33

Right here’s a surely awesome proper Chickpea Curry that’s crafted from scratch however is extraordinarily smooth! Say good-bye to uninteresting chickpea recipes – this one packs critical flavours but you received’t need to seek out any unusual spices. you can actually have them all!

This vegetarian curry is one of those foods wherein carnivores definitely don’t pass over the beef. (i am, of direction, referring to myself And it’s splendid wholesome – 280 energy in keeping with serve!

Chickpea Curry 

This curry tastes just like Indian curry you get from restaurants. I really mean that.

It has great layers of flavour. Real punchy flavours. And it’s made from scratch – no curry pastes here!

The roots of this particular curry is Trinidad in the Caribbean. But it really tastes just like Indian curries (the tomato based ones, not the creamy ones).

I don’t know if you’ve ever made Indian curries at home before, but I have. And with a few exceptions – like Butter Chicken, Tikka Masala and Biryani– the list of spices almost always includes spices that I need to hunt down at speciality spice stores or Indian grocery stores.

And therein lies the reason why I am obsessed with this. It’s made with spices you can get from your local supermarket. And just as much flavour.

Big flavours. BIG. HUGE!

This Chickpea curry is barely adapted from a recipe by means of Imma from Immaculate Bites, an African-Caribbean food blog. till I came throughout Imma’s website online, I surely didn’t recognize that much about Caribbean delicacies. Did that Caribbean food is a fusion of many exclusive cuisines, which include African, American Indian, ecu, Indian, Arabic and chinese? Traditions introduced to the location with the aid of the population.

And this Chana Aloo Curry (Chana = chickpeas, Aloo = potatoes), is one such instance. A Caribbean recipe that tastes very Indian!

Ingredients in Chickpea Potato Curry

A fantastic tasting curry from scratch will constantly call for a fair few spices. but, the surely quality thing approximately this curry recipe is that every one the spices are ones you could find at normal supermarkets.

For me, these are wellknown pantry spices – and that i’m betting i’m now not the most effective one! (Bonus: in case you’re missing one or two – apart from curry powder – it’s now not the give up of the sector.)

The Curry Powder

The main spice used is curry powder. These are the curry powders I typically use – but any brand should be fine, I’ve used plenty over the years.

Other Recipes That Use Curry Powder

Don’t feel restrained to just use curry powder in Indian-style curries. It’s utilized in all kinds of recipes, consisting of:

Making the Chickpea Potato Curry

Measuring out the ones spices is surely the step that takes the most time on this recipe!! So once that’s finished, it’s a quite handy recipe:

  • Sauté garlic and onion
  • Sauté spices (brings out the flavour)
  • Coat potato in the spices
  • Add everything else (chickpeas, tomato, broth/stock)
  • Simmer to reduce and thicken, then stir in green onion and parsley at the end#
Want to make a lower carb version?

Try this Vegetable Curry! Same sauce, but made with vegetables instead of chickpeas and potato.

What to serve with Chickpea Curry

Rice is important to absorb all that sauce – ideally basmati rice. if you want to head all out, serve it with Coconut Rice. The mixture of the diffused, sweet coconut flavour with the massive spicy flavours on this curry is SO properly!

In case you need to cut back on the carbs, try cauliflower rice (please, someone job my memory to percentage this recipe, I point out it so frequently!).

Also, a dollop of yogurt is going nicely – the fresh cool tang tempers the spiciness and provides a hint of creaminess.
You get bonus factors in case you go to the attempt of serving those genuine Naan, the appropriate car to scoop up that wickedly delicious curry sauce!!! in any other case, these yeast-loose smooth soft Flatbreads are simpler and taste similar to naan.

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Chickpea Curry with Potato (Chana Aloo Curry)

Chickpea Curry with Potato (Chana Aloo Curry)

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Right here’s a surely awesome proper Chickpea Curry that’s crafted from scratch however is extraordinarily smooth! Say good-bye to uninteresting chickpea recipes – this one packs critical flavours but you received’t need to seek out any unusual spices. you can actually have them all!
prep time
15 mins
cooking time
25 mins
servings
5
total time
40 mins

Equipment

Ingredients

  • SPICES

  • 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)

  • CURRY

  • 3 tbsp (65ml) cooking oil (I used vegetable)

  • 2 large garlic cloves , minced

  • 1 large onion , diced (brown, white, yellow)

  • 1 1/2 cups (225g) potatoes , cut into 1.2cm / 1/2" cubes

  • 28 oz / 800g canned chickpeas (2 x 14oz/400g cans) , drained (Note 3)

  • 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

  • SERVING - CHOOSE

  • Basmati rice

  • White rice

Instructions

1

Instructions

Heat oil in a large pot or very deep skillet over medium high heat.
2
Add onion and garlic, cook dinner for three minutes until onion is translucent.
3
Add Curry Spices and stir for 1 minute.
4
Add the potatoes and stir to coat inside the Spices. If the spices begin to stick with 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 till the potatoes are cooked and the sauce has thickened.
6
Alter salt to taste, stir through scallions/shallots and parsley.
7

Serve with rice

Basmati would be ideal, or Coconut Rice if you're trying to impress. to go all out, add some smooth smooth 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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