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Chickpea and Potato Curry Recipe

This Chickpea and Potato Curry, also known as Chana Aloo Curry is the ultimate comfort food! It's made with a spice blend that packs layers of flavor, and is SO easy to prep!
Course Main Course
Cuisine Gluten-Free, Vegan, vegetarian
Keyword basmati rice, chickpeas, fall, indian spices, potatoes, vegan curry
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5
Calories 369kcal

Ingredients

Instructions

  • Heat a large dutch oven over medium-high heat. Add 1 tablespoon oil and once hot, add the onion and saute for 2-3 minutes, until golden. Then, add the garlic, ginger, and red chili pepper and saute for 30 seconds, until fragrant.
  • Add 1 more tablespoon of oil and add the spices. Cook, stirring very often, for 30 more seconds, or until the spices are toasted.
  • Add the canned tomatoes and stir to get any browned bits off the bottom. Add the vegetable broth, potatoes, chickpeas, salt, and black pepper, and bring to a boil.
  • Simmer the curry over medium-low heat for 30-40 minutes, stirring evdery 10 minutes or so to prevent burning, until the potatoes are cooked through and the curry has thickened.
  • Taste and adjust the flavor if needed, adding more salt or black pepper to taste. If the curry is too acidic, stir 1-2 teaspoon of sugar. Finally, stir in the lime juice and fresh cilantro (optional).

Notes

Tip! Note that the curry thickens quite a bit as it cools. Make sure there is enough liquid left when it's done cooking.
 
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition

Calories: 369kcal | Carbohydrates: 74g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Fiber: 16g