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Home Bean and Lentil Recipes

Chickpea Curry with Potato (Chana Aloo Curry)

By:Nagi
Published:13 Feb '19Updated:2 Mar '21
673 Comments
Recipe v Video v Dozer v

Here’s a really great authentic Chickpea Curry that’s made from scratch but is extremely easy! Say goodbye to boring chickpea recipes – this one packs serious flavours but you won’t need to hunt down any unusual spices. You may even have them all!

This vegetarian curry is one of those foods where carnivores truly don’t miss the meat. (I am, of course, referring to myself 🙂 ) And it’s super healthy – 280 calories per serve!

Close up of Chickpea Curry (Chana Aloo) in a bowl over coconut rice with a dollop of yogurt

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!

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

Close up of Chickpea Curry (Chana Aloo) in a pot, ready to be served

This Chickpea curry is slightly adapted from a recipe by Imma from Immaculate Bites, an African-Caribbean food blog. Until I came across Imma’s site, I actually didn’t know that much about Caribbean cuisine. Did you know that Caribbean food is a fusion of many different cuisines, including African, American Indian, European, Indian, Arabic and Chinese? Traditions brought to the region by the population.

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


Ingredients in Chickpea Potato Curry

A great tasting curry from scratch will always call for a fair few spices. However, the really nice thing about this curry recipe is that all the spices are ones you can find at everyday supermarkets.

For me, these are standard pantry spices – and I’m betting I am not the only one! (Bonus: If you’re missing one or two – other than curry powder – it’s not the end of the world.)

Ingredients in Chickpea Curry

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.

Curry powder

 Other recipes that use curry powder

Don’t feel restricted to just use curry powder in Indian-style curries. It’s used in all sorts of recipes, such as:

Curried Sausages over mash in a bowl, ready to be eaten
Curried Sausages
Close up of Thai Chicken Satay being dipped into Thai Peanut Sauce
Thai Chicken Satay with Peanut Sauce
Two rustic bowls with Curried Rice made with Basmati Rice, topped with a dollop of yogurt
Curried Rice
Close up of easy Chicken Curry served over rice in a rustic black bowl.
Chicken Curry
Thai Coconut Soup with Shrimp/Prawns and Noodles in a rustic bowl, ready to be eaten
Amazing Easy Thai Coconut Soup
Bowl of Chicken Satay Curry (Malaysian) served over Jasmine Rice
Chicken Satay Curry (Malaysian)

Making the Chickpea Potato Curry

Measuring out those spices is definitely the step that takes the most time in this recipe!! So once that’s done, it’s a pretty effortless 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.

How to make Chickpea Curry (Chana Aloo)

Photo of Chickpea Curry (Chana Aloo) in a bowl over coconut rice with a dollop of yogurt in a rustic bowl, ready to be eaten

What to serve with Chickpea Curry

Rice is essential to soak up all that sauce – preferably basmati rice. If you want to go all out, serve it with Coconut Rice. The combination of the subtle, sweet coconut flavour with the big spicy flavours in this curry is SO GOOD!

If you want to cut back on the carbs, try cauliflower rice (please, someone remind me to share this recipe, I mention it so often!).

Also, a dollop of yogurt goes nicely – the fresh cool tang tempers the spiciness and adds a touch of creaminess.

Close up of Chickpea Curry (Chana Aloo) being scooped up with Easy Soft Flatbread

You get bonus points if you go to the effort of serving these authentic Naan, the perfect vehicle to scoop up that wickedly delicious curry sauce!!! Otherwise, these yeast-free Easy Soft Flatbreads are simpler and taste just like naan.

– Nagi x


Chickpea Potato Curry (Chana Aloo Curry)
Watch how to make it

Fresh salad on the side

  • Cabbage, Carrot, Mint Salad – great refreshing salad, ideal to pair with curries

  • Indian Tomato Salad

  • Everyday Cabbage Salad

And – more great curries of the world!

  • Biryani (it’s amazing!)

  • Chicken Tikka Masala and Butter Chicken

  • Dal (Indian lentil curry)

  • Thai Red Curry and Green Curry

  • Massaman Curry

  • Goan Fish Curry

  • Browse the Curry Collection

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Close up of Indian chickpea curry in a pot

Easy Chickpea Curry with Potato (Chana Aloo Curry)

Author: Nagi | RecipeTin Eats
Prep: 15 minutes mins
Cook: 25 minutes mins
Total: 40 minutes mins
Curry, Dinner
Caribbean, Trinidad
4.89 from 206 votes
Servings5
Tap or hover to scale
Print
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Recipe video above. A Caribbean curry from Trinidad that tastes very similar to tomato based Indian curries. This curry has incredible flavour, and is one of the easiest real curries because you won't need to trek to the speciality store for the spices, you can get everything from the supermarket! Spice level: Medium (Note 1)

Ingredients

Spices (Note 2):

  • 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)

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

  • 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.
  • 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.
  • Adjust salt to taste, stir through scallions/shallots and parsley.
  • Serve with rice - basmati would be ideal, or Coconut Rice if you're wanting to impress. To go all out, add some Easy Soft Flatbreads!

Recipe 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).

Nutrition Information:

Serving: 526gCalories: 248cal (12%)Carbohydrates: 32g (11%)Protein: 8g (16%)Fat: 11g (17%)Sodium: 759mg (33%)Potassium: 733mg (21%)Fiber: 8g (33%)Sugar: 5g (6%)Vitamin A: 945IU (19%)Vitamin C: 18.6mg (23%)Calcium: 103mg (10%)Iron: 5.6mg (31%)
Keywords: Chickpea curry, easy curry recipe
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published January 2016. Updated with new photos, new video and entirely rewritten post in February 2019. No change to recipe.

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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673 Comments

  1. Karen luscombe says

    August 30, 2023 at 12:40 am

    5 stars
    Easy to follow and great recipe

    Reply
  2. Minella says

    August 27, 2023 at 12:05 am

    Really delicious, easy to make and cheap ingredients. Fantastic bang for your buck. Thanks Nagi

    Reply
  3. Pam says

    August 24, 2023 at 8:59 am

    5 stars
    This was so delicious and spicy! We loved it!
    I didn’t have all spice, green onion nor parsley.
    Used lots of cayenne and red pepper flakes and cilantro.

    Reply
  4. Andrew says

    July 26, 2023 at 9:18 am

    5 stars
    Fantastic! Cook the potatoes longer though.

    Reply
  5. Maddy says

    July 17, 2023 at 7:55 pm

    3 stars
    Was a bit disappointed with this dish, given the great reviews.

    Reply
  6. Matthew Phillips says

    June 21, 2023 at 12:58 am

    5 stars
    Looks like a great dish, but what do you mean by All Spice? Allspice? Five Spice?

    Reply
    • AE says

      November 15, 2023 at 1:48 pm

      It’s allspice, it might just be a typo.

      Reply
  7. Tamara says

    June 9, 2023 at 10:53 am

    5 stars
    I love this curry. It has such a flavour and aroma that suggests it has taken a lot longer to cook with many more ingredients than it actually does. It can come together on a weeknight for dinner with the leftovers making tasty lunches for the week.

    Reply
  8. Debbie says

    May 8, 2023 at 4:21 am

    I love this recipe? Can it really be frozen? Rice? Potatoes?

    Reply
  9. Debbie Spiegel says

    May 8, 2023 at 4:19 am

    Hi! I love making this dish. You mentioned it can be frozen? How? Potatoes and rice don’t usually freeze well. Doesn’t really work?? Thank u!

    Reply
  10. Gayle Moores says

    April 24, 2023 at 9:08 am

    5 stars
    I made this vegan curry dish for dinner! It was delicious!I am from Trinidad (West Indies)and it reminds me of the curry dishes we make like curry channa which we serve with roti bakes. I loved the combination of spices in this recipe and did not find it too spicy!I added all the spices called for. Just perfect! Great healthy recipe and easy to make! Will make again for sure!

    Reply
  11. Kirsty says

    April 16, 2023 at 7:05 pm

    I love the aroma whilst cooking this. We add a bit less curry powder, cayenne and white pepper but still delish. The only issue was that the potatoes took about 45 mins to cook, not 10 mins, even when cut into smaller cubes, so next time I would blitz them in the microwave for 8-10 mins first. Maybe I need to use a different variety.

    Reply
    • Sara Harrison says

      June 7, 2023 at 9:42 pm

      If you’re in Australia I have found the “spud lite” variety of potatoes cook really fast in every application. They’re not great for mashing though, they tend to go a bit gluggy. But cooking and roasting they’re much quicker than traditional varieties

      Reply
    • Bree says

      June 3, 2023 at 9:06 pm

      5 stars
      Agreed— potato took much longer to cook. Still, delicious

      Reply
  12. Lynn says

    February 28, 2023 at 10:46 am

    5 stars
    Really good! I’ll definitely make this again!

    Reply
  13. Allegra says

    February 17, 2023 at 9:20 am

    5 stars
    We love this recipe! My daughter and I like it less spicy. My partner loves it exactly as written. I’ve made it at least a dozen times. The only change I’ve made is to add coconut milk because I like a creamy curry.

    Reply
  14. M says

    January 31, 2023 at 2:30 am

    Just about to make this but can’t stop chuckling at Note 5″ When I’m in a curry”….is that accidentally on purpose lol 😉

    Reply
  15. Fei says

    January 16, 2023 at 1:07 am

    5 stars
    This was delicious! Didn’t have everything but subbed a bit. Like half potato half pumpkin; instead of all spice I used garam masala; and I added spinach for more fiber and color. Taste was on point.

    Reply
  16. JUDI Parkinson says

    December 14, 2022 at 11:11 am

    Hi everyone
    I place my potatoes into the microwave for 6 mins, skin on, then when they cool, I peel them and have them ready to add into the curry. Always works.

    Reply
  17. Wendy M McKinlay says

    November 26, 2022 at 4:45 pm

    5 stars
    I have made this a number of times. Loved by both my vegetarian and meat eaters, I finish it by wilting spinach into it, and serve with natural yogurt, rice and Nagi’s rediculously easy and fantastic flatbread. Even better the next day

    Reply
  18. Denise says

    November 10, 2022 at 4:07 am

    5 stars
    My home smells absolutely heavenly. I made this to go along with the butter chicken for dinner tonight. I also have your Sloppy Joes in the slow cooker to have done for dinner tomorrow. It is a Nagi day!

    Reply
  19. Ash says

    October 25, 2022 at 3:31 pm

    Love!!! Had a great kick of spice!

    Reply
  20. Brian says

    October 23, 2022 at 3:03 am

    5 stars
    Another winner, full of flavour, and warmth, unbelievabley simple to make…thanks Nagi. Upscaled to make 10 portions for my son in college.

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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