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Easy Chickpea Curry with Potato (Chana Aloo Curry)

Name: Easy Chickpea Curry with Potato (Chana Aloo Curry)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5
Ingredients: 2 tbsp curry powder, , mild – just regular grocery store brands like Clives, Keens(Note 2); 1 tsp All Spice powder; 1 tsp nutmeg powder, (or 1/2 tsp freshly grated); 1 1/2 tsp smoked paprika, (or normal/sweet); 2 tsp dried thyme leaves, (or 3 tsp fresh); 1 tsp cumin powder; 3/4 tsp cayenne pepper, for spiciness – reduce or omit (Note 3); 1 tsp white pepper, (or 1/2 tsp black pepper) (Note 3); 3 tbsp canola or coconut oil (any type), , or any other oil for cooking; 2 large garlic cloves, , minced; 1 large onion, , diced (brown, white, yellow); 1 1/2 cups potatoes, , cut into 1.2cm / 1/2" cubes (1 large, any type, peeled); 28 oz / 800g can ned chickpeas, (2 x 14oz/400g cans), drained (Note 3); 14 oz / 400g can ned crushed tomatoes; 2 cups vegetable or chicken broth/stock, , low sodium; 1 tsp cooking salt / kosher salt, , plus more to taste (halve for table salt); 2 green onion, , sliced (green & white part); 2 tbsp fresh parsley, , finely chopped (or coriander/cilantro) – optional; 1 tbsp coriander/cilantro leaves, , chopped – optional; Dollop of yogurt, – recommended; Basmati rice, OR; White rice

Recipe video above. Say goodbye to boring chickpea recipes! This vegetarian curry called Channa Aloo Curry, is a really great authentic Chickpea Curry that packs serious flavour, is easy, and no need to hunt down unusual spices - everything is from the local grocery shop. It's a Caribbean curry from Trinidad that tastes very similar to tomato based Indian curries. Spiciness: Medium, from the cayenne pepper most, and bit from white pepper. Can reduce or omit (Note 3).

Prep

15 min

Cook

25 min

Total

40 min

Serves

Ingredients

Spices (Note 1)

2 tbspcurry powder, mild – just regular grocery store brands like Clives, Keens(Note 2)
1 tspAll Spice powder
1 tspnutmeg powder(or 1/2 tsp freshly grated)
1 1/2 tspsmoked paprika(or normal/sweet)
2 tspdried thyme leaves(or 3 tsp fresh)
1 tspcumin powder
3/4 tspcayenne pepperfor spiciness – reduce or omit (Note 3)
1 tspwhite pepper(or 1/2 tsp black pepper) (Note 3)

Curry

3 tbspcanola or coconut oil (any type), or any other oil for cooking
2 largegarlic cloves, minced
1 largeonion, diced (brown, white, yellow)
1 1/2 cupspotatoes, cut into 1.2cm / 1/2" cubes (1 large, any type, peeled)
28 oz / 800g canned chickpeas(2 x 14oz/400g cans), drained (Note 3)
14 oz / 400g canned crushed tomatoes
2 cupsvegetable or chicken broth/stock, low sodium
1 tspcooking salt / kosher salt, plus more to taste (halve for table salt)
2green onion, sliced (green & white part)
2 tbspfresh parsley, finely chopped (or coriander/cilantro) – optional

Serving – Choose

1 tbspcoriander/cilantro leaves, chopped – optional
Dollop ofyogurt– recommended
·Basmati riceOR
·White rice

Instructions

01
Sauté garlic and onion, then toast Spices for 1 min. Stir in potatoes, then chickpeas, tomato, stock and salt. Simmer 15 min, stir in green onion and parsley, serve!
02
Sauté - 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.
03
Add Curry Spices and stir for 1 minute.
04
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.
05
Simmer 15 minutes - Add the chickpeas, tomatoes, veg or chicken broth and salt. 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.
06
Adjust salt - Taste and add more salt if needed. Stir through scallions/shallots and parsley.
07
Serve with rice with a dollop of yogurt and coriander/cilantro if desired. Basmati would be ideal, or Coconut Rice if you're wanting to impress. To go all out, add some Easy Soft Flatbreads!

Nutrition

per serving · 526 g

Calories: 248
Protein: 8g
Carbs: 32g
Fat: 11g

Fiber: 8g
Sugar: 5g
Sodium: 759mg

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