Chickpea and Potato Curry (Chana Aloo Curry)
Chickpea and Potato Curry, or Chana Aloo Curry, is a hearty and flavorful dish originating from Indian and South Asian cuisine. This vegan-friendly curry features tender chickpeas and potatoes simmered in a fragrant tomato-based sauce infused with aromatic spices like cumin, turmeric, and garam masala. It’s a perfect comfort food that pairs well with rice, naan, or roti. This dish is high in protein and fiber, making it both satisfying and nutritious.
Ingredients
Base Ingredients:
1 can (15 oz) chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
2 medium potatoes, peeled and diced
1 medium onion, finely chopped
2 cloves garlic, minced
1-inch piece ginger, grated
2 medium tomatoes, finely chopped (or 1 cup canned crushed tomatoes)
2 tablespoons vegetable oil
1 cup vegetable broth (or water)
½ cup coconut milk (optional, for a creamier texture)
Spices & Seasonings:
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon turmeric powder
1 teaspoon garam masala
½ teaspoon red chili powder (adjust to taste)
½ teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon sugar (optional, balances acidity)
Garnish & Serving:
2 tablespoons fresh cilantro, chopped
½ lemon or lime, for squeezing
Cooked basmati rice or naan, for serving
Instructions
Step 1: Saute the Aromatics
1. Heat oil in a large pan over medium heat.
2. Add cumin seeds and toast for 30 seconds until fragrant.
3. Add chopped onion and saute for 3-4 minutes until golden brown.
4. Stir in garlic and ginger, cooking for another 1-2 minutes until aromatic.
Step 2: Add Tomatoes & Spices
1. Add chopped tomatoes (or canned tomatoes) and cook for 5 minutes, stirring occasionally, until they break down into a thick sauce.
2. Stir in coriander, cumin, turmeric, red chili powder, black pepper, salt, and sugar. Cook for another 2 minutes to let the spices bloom.
Step 3: Cook the Potatoes & Chickpeas
1. Add diced potatoes and stir well to coat with the spice mixture.
2. Pour in vegetable broth and bring to a gentle simmer. Cover and cook for 10-15 minutes until potatoes start to soften.
3. Add chickpeas and continue to cook uncovered for another 10 minutes, stirring occasionally.
Step 4: Finish & Serve
1. Stir in garam masala and coconut milk (if using). Simmer for 5 more minutes until thickened.
2. Taste and adjust seasoning as needed.
3. Garnish with fresh cilantro and a squeeze of lemon or lime before serving.
4. Serve hot with basmati rice or naan.
Cooking Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Nutritional Information
(Per serving, approx. 1 cup)
Calories: 280
Protein: 8g
Fat: 10g
Carbohydrates: 40g
Fiber: 9g
Sugar: 6g
Sodium: 450mg
(Nutritional values are estimates and may vary depending on ingredients used.)
Notes & Tips
For Extra Creaminess: Blend a small portion of the curry and mix it back in.
Spice Adjustment: Reduce chili powder for a milder version, or add a pinch of cayenne for extra heat.
Make-Ahead: The flavors develop even better after a few hours, making it great for meal prep.
Storage: Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
Protein Boost: Add tofu, lentils, or paneer for extra protein.
Vegetable Variations: Try adding spinach, bell peppers, or carrots for more nutrition.
Question Answers
Q: Can I make this curry without coconut milk?
A: Yes! You can use extra vegetable broth, almond milk, or cashew cream for a creamy texture.
Q: How can I make this curry in a slow cooker?
A: Add all ingredients except garam masala and coconut milk to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in garam masala and coconut milk at the end.
Q: What can I serve with this curry?
A: Serve with basmati rice, brown rice, quinoa, naan, or even over a baked sweet potato.
Q: Can I use canned potatoes instead of fresh ones?
A: Yes, but add them in the last 5 minutes of cooking to prevent them from getting mushy.
Q: How do I thicken the curry if it’s too watery?
A: Mash a few potatoes and chickpeas with a spoon or simmer uncovered for a few extra minutes.