If you are looking for a comforting, budget-friendly, and deeply satisfying meal, this Easy Chickpea and Potato Curry (Chana Aloo) Recipe is exactly what you need. Packed with warm spices, tender potatoes, and protein-rich chickpeas, this curry is perfect for busy weeknights, meal prep, or cozy family dinners.
Table of Contents
Why You’ll Love This Easy Chickpea and Potato Curry
This curry is a favorite for so many reasons, especially if you love practical recipes that deliver big flavor.
- Made with simple pantry ingredients
- Naturally vegetarian and easy to make vegan
- One-pot recipe with minimal cleanup
- Hearty and filling without being heavy
- Great for meal prep and leftovers taste even better
The balance of spices creates a rich, savory sauce without overwhelming heat, making it family-friendly and approachable for all skill levels.
Ingredients for Easy Chickpea and Potato Curry
Main Curry Ingredients
- 2 tablespoons vegetable oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 quarter teaspoon ground nutmeg
- 1 quarter teaspoon allspice
- 1 eighth teaspoon cayenne pepper, optional
- 1 teaspoon salt, plus more to taste
- 1 half teaspoon black pepper
- 14 ounces canned crushed tomatoes
- 1 cup vegetable broth
- 1 pound russet or Yukon gold potatoes, peeled and cubed
- 2 cans chickpeas, drained and rinsed
Optional Garnishes
- Chopped fresh parsley or cilantro
- Sliced green onions
- Plain yogurt or dairy-free yogurt
Ingredient Notes and Substitutions
- Potatoes: Yukon gold potatoes hold their shape well, while russet potatoes break down slightly and thicken the sauce.
- Chickpeas: Canned chickpeas are convenient, but cooked dried chickpeas work just as well.
- Spice level: Reduce or skip the cayenne for a mild curry, or add more if you enjoy heat.
- No alcohol: This recipe is naturally alcohol free.
- No pork: The recipe contains no pork products, making it suitable for a wide range of dietary needs.
Step-by-Step Instructions
Step 1: Sauté the Aromatics
Heat the vegetable oil in a large pot or deep skillet over medium heat. Add the chopped onion and cook for about 5 minutes until soft and lightly golden. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 2: Bloom the Spices
Add the curry powder, cumin, smoked paprika, thyme, nutmeg, allspice, cayenne, salt, and black pepper. Stir constantly for about 30 to 45 seconds. This step wakes up the spices and builds deep flavor.
Step 3: Add Tomatoes and Potatoes
Pour in the crushed tomatoes and vegetable broth, stirring well to combine. Add the cubed potatoes and stir so they are fully coated in the sauce.
Step 4: Simmer the Curry
Bring the mixture to a gentle simmer. Cover the pot and cook for 15 minutes, stirring occasionally, until the potatoes are almost tender.
Step 5: Add Chickpeas and Finish Cooking
Stir in the chickpeas and continue simmering uncovered for another 10 minutes. The sauce will thicken slightly, and the potatoes should be fork tender. Taste and adjust seasoning as needed.
Step 6: Garnish and Serve
Remove from heat and garnish with fresh herbs or green onions if desired. Serve hot with rice or flatbread.
Pro Tips for Success
- Cut potatoes into even-sized cubes so they cook evenly.
- Stir spices quickly to prevent burning.
- If the curry thickens too much, add a splash of broth or water.
- Let the curry rest for 5 minutes before serving to deepen flavors.
- This curry tastes even better the next day.
Flavor Variations
- Creamy version: Stir in half a cup of coconut milk at the end.
- Spinach boost: Add fresh spinach during the last 2 minutes of cooking.
- Tomato forward: Add a tablespoon of tomato paste with the spices.
- Extra protein: Add cooked lentils along with the chickpeas.
- Warm sweetness: Add a small diced carrot for subtle sweetness.
Serving Suggestions
This Easy Chickpea and Potato Curry pairs beautifully with:
- Steamed basmati rice
- Coconut rice
- Warm naan or flatbread
- Quinoa for a gluten-free option
- A side of cucumber yogurt sauce or simple salad
Storage and Freezing Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portioned containers for up to 3 months.
- Reheating: Warm gently on the stove or in the microwave, adding liquid if needed.
Easy Chickpea and Potato Curry (Chana Aloo) Recipe
- Total Time: 45 minutes
- Yield: 4 portions
- Diet: Vegan
Description
Un curry réconfortant et économique à base de pois chiches et de pommes de terre, mijoté dans une sauce tomate épicée et savoureuse, parfait pour les repas de semaine et le meal prep.
Ingredients
- 2 cuillères à soupe d’huile végétale
- 1 gros oignon jaune, finement haché
- 4 gousses d’ail, émincées
- 2 cuillères à soupe de curry en poudre
- 1 cuillère à café de cumin moulu
- 1 cuillère à café de paprika fumé
- 1 cuillère à café de thym séché
- 1/4 cuillère à café de noix de muscade moulue
- 1/4 cuillère à café de quatre-épices
- 1/8 cuillère à café de piment de Cayenne (optionnel)
- 1 cuillère à café de sel
- 1/2 cuillère à café de poivre noir
- 400 g de tomates concassées en conserve
- 240 ml de bouillon de légumes
- 450 g de pommes de terre, pelées et coupées en dés
- 2 boîtes de pois chiches, rincés et égouttés
Instructions
- Faire chauffer l’huile végétale dans une grande casserole à feu moyen.
- Ajouter l’oignon et cuire environ 5 minutes jusqu’à ce qu’il soit tendre.
- Incorporer l’ail et cuire 30 secondes jusqu’à ce qu’il soit parfumé.
- Ajouter le curry, le cumin, le paprika fumé, le thym, la muscade, le quatre-épices, le piment, le sel et le poivre.
- Remuer constamment pendant 30 à 45 secondes pour faire ressortir les arômes.
- Verser les tomates concassées et le bouillon de légumes.
- Ajouter les pommes de terre et bien mélanger.
- Porter à frémissement, couvrir et laisser cuire 15 minutes.
- Ajouter les pois chiches et poursuivre la cuisson 10 minutes à découvert.
- Ajuster l’assaisonnement si nécessaire et servir chaud.
Notes
Couper les pommes de terre en morceaux réguliers pour une cuisson homogène. Ce curry est encore meilleur le lendemain.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Plat Principal
- Method: Mijoté
- Cuisine: Indienne
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 |
| Protein | 13 g |
| Carbohydrates | 58 g |
| Fat | 11 g |
| Fiber | 12 g |
| Sodium | 620 mg |
Values are approximate and may vary by ingredients used.
FAQ About Easy Chickpea and Potato Curry
What does chana aloo mean?
Chana refers to chickpeas, and aloo means potatoes. Together, chana aloo describes a classic combination used in many comforting curries.
Can I make this curry vegan?
Yes, this recipe is naturally vegan as written. Just skip yogurt toppings or use a plant based alternative.
Can I make this curry in advance?
Absolutely. This curry stores very well and the flavors deepen overnight, making it ideal for meal prep.
Is this curry spicy?
It is mildly spiced rather than hot. You can easily adjust the heat by changing the amount of cayenne pepper.
Can I use sweet potatoes instead?
Yes, sweet potatoes work well and add a slightly sweeter flavor. Adjust cooking time as needed.
Final Thoughts
This Easy Chickpea and Potato Curry (Chana Aloo) Recipe proves that simple ingredients can create incredible flavor. It is warm, nourishing, and versatile enough to fit into almost any meal plan. Whether you are cooking for your family or prepping meals for the week, this curry is a reliable and satisfying choice.