Chana Aloo (Vegan Chickpea Potato Curry)

Chana aloo is a vegan chickpea potato curry recipe that's built for comfort with warming Indian spices and a flavorful tomato blender sauce for a cozy curry dinner you can make in 50 minutes or less.

​Comforting potatoes, a key ingredient in Indian broccoli and potato curry or Thai Massaman curry, star in this Indian-style chickpea curry. 

Why You'll Love This Recipe

• A tasty meal that leans into a whole-food, plant-based diet, including no added fat (olive oil or light coconut milk).
• Chana (chickpeas) and aloo (potatoes) curry are simple ingredients, built in a foundation of aromatics and bathed in a special sauce.
• A stovetop curry that you can make in the slow cooker. 
• Make the sauce ahead for a quick weeknight meal. 

Ingredients, Notes, and Substitutions

Potatoes. Any potatoes work for this recipe. We usually use baby potatoes or thin white potatoes because you don't need to peel them (more fiber, baby). Sweet potato or butternut squash will also make a delectable curry. 

Chickpeas. Cooked chickpeas or garbanzo beans are added at the end of the cooking process. This recipe hasn’t been tested with dry chickpeas, although you can always cook those ahead in the Instant Pot or pressure cooker.

Fresh chili. For curry on the spicy side, use 2 fresh jalapenos or hot red chilies. For less heat, use a mild green chili or really mellow the flavor with ½ a diced red bell pepper (if that’s handy). If you don’t have fresh chili, use ½ a teaspoon of cayenne pepper or chili powder or season with extra black pepper.

Tomatoes. It won't matter if you use diced or whole canned tomatoes because they are blended. Or use 4 cups of fresh tomatoes.

Fresh cilantro. Cilantro (coriander) is part of the spicy sauce. Use 1 cup of loosely packed cilantro (leaves and tender stems). If you don't love cilantro, maybe it tastes like soap to you, then leave it out. The sauce will be slightly thinner but will cook down if you simmer it a little longer. 

Cardamom seeds. Crack open 4-5 cardamom pods or use a teaspoon of cardamom seeds (you can buy them as whole seeds). Substitute with ½ a teaspoon of ground cardamom.

Cumin seeds. Substitute with 1 teaspoon of ground cumin. 

Cinnamon stick. A cinnamon stick adds a subtle spicy flavor. If you use ground cinnamon, start with ¼ a teaspoon added to the sauce and add more if desired. 

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

Recipe Variations

Only toast whole spices (if using). Ground spices go directly into the tomato sauce. 

If you're short on time or don't have all the spices, use 1 tablespoon of curry powder and 1 teaspoon of garam masala—another good reason to have a batch of homemade garam masala. 

​This is a great curry with chopped spinach. Use frozen and thaw it first so the curry doesn't get too watery. 

Step-by-Step Instructions

Step 1: Make the blender sauce with the tomatoes, ginger, garlic, ground spices, and 1 cup of water. 

Step 2: Heat a medium pot or Dutch oven over medium heat. Toast the whole spices for 1 minute until they become fragrant. 

Step 3: Add the onions and cook them for 2-3 minutes. 

Step 4: Add the potatoes and stir them with the remaining ingredients. 

Step 5: Mix in the sauce and 1 cup of water. Simmer the potatoes for 15-20 minutes until they are tender. 

Step 6: Add the chickpeas. Simmer for an additional 5 minutes until they are heated through. 

Serving Suggestions

Serve chickpea potato curry over basmati rice or healthy brown rice with whole wheat flatbread or baked veggie pakoras. 

Lemon wedges, chopped cilantro, and/or finely chopped red onion are easy and tasty condiments for chickpea curry. Spicy and sweet homemade pineapple chutney is a great option for a slightly fancier condiment. 

Frequently Asked Questions