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Home » Recipes » Curry

Chana Aloo (Vegan Chickpea Potato Curry)

Published: Feb 16, 2022 · Modified: Aug 24, 2023 by Denise · Leave a Comment

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Chickpea and potato curry in tomato sauce with lemon slices and cilantro in a cooking pot. Text overlay of recipe title, chana aloo and website.
Chickpea and potato curry in tomato sauce with lemon slices and cilantro in a cooking pot. Text overlay of recipe title, chana aloo and website.

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. 

Chana Aloo, chickpea and potato curry in a pot garnished with cilantro and lemon wedges.

This post contains helpful tips and tricks to ensure success on your first attempt. Below, you'll find a handy table of contents with links. But if you're in a rush, please use the link at the top to jump to the recipe card at the end!

Jump to:
  • Why You'll Love This Recipe
  • Ingredients, Notes, and Substitutions
  • Recipe Variations
  • Step-by-Step Instructions
  • Pro Tips
  • Serving Suggestions
  • Frequently Asked Questions
  • Related Recipes
  • 👩🏻‍🍳 Recipe

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

The ingredients for chana aloo with labels.

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

Tomato cilantro sauce in a blender.

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

Cumin seeds, cardamom seeds, bay leaves, and a cinnamon stick with a wooden spoon in a cooking pot.

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

Chopped onions are cooked with spices and a cinnamon stick and stirred with a wooden spoon.

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

Potato cubes with onions and whole spices in a cooking pot.

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

Potatoes are cooking with tomato curry sauce.

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

Chickpeas are mixed into a pot of potato curry.

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

Pro Tips

  • Cooking time depends on the size of the potatoes. Smaller cubes cook faster. 
  • ​Add a tablespoon of water to the onions if they stick to the bottom of the pan. 
  • ​Make the sauce first and set it aside. Once you add the whole spices, this recipe goes quickly. 

Serving Suggestions

Overhead view of potato and chickpea curry in white bowl with brown rice.

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

Can you use prepared ginger-garlic paste in this recipe?

Replace the garlic and fresh ginger with a tablespoon of ginger-garlic paste for this chickpea curry recipe. You can buy small jars of ginger-garlic paste in many supermarkets. Don’t confuse this with green curry paste. They are entirely different things.

How long does chana aloo curry last? 

Store leftover chana aloo curry in an airtight container in the refrigerator for 4 days. As the flavor profile develops, you may discover this curry is even more flavorful the next day. Reheat with ½ a cup of vegetable stock to thin the sauce and keep it from sticking to the pan.

Can you freeze chickpea and potato curry?

This vegan curry recipe freezes well. Allow the curry to cool to room temperature. Add it to an airtight container and place it in the freezer for up to 3 months.

How do I reheat chickpea and potato curry?

If you are fortunate to have any left, reheating curry is a dream. On the stovetop, add a few tablespoons of water to keep it from sticking and heat on medium-low. I recommend reheating leftover rice just once and find it easiest to use a basket steamer for this.

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    Easy Chana Masala Instant Pot Recipe (Chickpea Curry)
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    Easy Vegan Kidney Bean Curry
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    One-Pot Cauliflower and Chickpea Curry
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    Chickpea curry masala (Tikki Masala)

Do you have a question or recipe request or need a cooking tip? Leave a comment below or contact Denise. I’m here to help! If you want more healthy vegan recipes, please subscribe to my newsletter or follow me on Facebook or Pinterest for the latest updates.

If you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating. It’s much appreciated!

👩🏻‍🍳 Recipe

Overhead view of potato and chickpea curry in white bowl with brown rice.

Chana Aloo (Vegan Chickpea Potato Curry)

Chana aloo is a vegan chickpea potato curry recipe with warming Indian spices and a flavorful tomato blender made in 50 minutes or less.
Author: Denise

Rate this Recipe:

5 from 1 vote
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Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Indian
Diet Vegan
Servings 6
Calories 219 kcal
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Ingredients
 

  • 2 cans tomatoes
  • 1-2 medium jalapenos - or other fresh chilies
  • 2 tablespoons ginger - minced
  • 4 cloves garlic
  • 1 cup cilantro - leaves and tender stems
  • 1 tablespoon coriander
  • 1 teaspoon turmeric
  • 1 cup water
  • 2 teaspoons cumin seeds
  • 1 teaspoon cardamom seeds
  • 1 medium cinnamon stick
  • 2 medium bay leaves
  • 1 medium onion - diced
  • 3 cups potatoes - cubed
  • 1 cup water
  • 3 cups chickpeas - 2 cans, drained and rinsed
  • Salt to taste - optional

Instructions
 

  • Add the tomatoes, jalapenos, ginger, garlic, cilantro, coriander, turmeric, and 1 cup of water in a blender or food processor. Blend until smooth. Set aside.
  • Heat a large, heavy-bottomed pot or Dutch oven to medium heat. Add cumin, coriander, bay leaves, and cinnamon sticks. Stir the spices for 1 minute until they start to release their aroma.
  • Add the onions and mix them with the toasted spices. Stir them until they soften (2-3 minutes).
  • Stir in the diced potatoes and mix them with the onions and spices. Then, add the sauce and another cup of water.
  • Use a wooden spoon to clear the bottom of the cooking pot and adjust the heat so the potatoes are simmering. Cover and cook until the potatoes are tender (15-20 minutes).
  • When the potatoes are tender, stir in the chickpeas and simmer for another 5 minutes.
  • Taste and add salt if desired.

Video

Notes

  • Serve chana aloo over rice. Garnish with lemon wedges or chopped cilantro.
  • Store leftover chana aloo curry in an airtight container in the refrigerator for 4 days. Reheat with ½ a cup of vegetable stock to thin the sauce and keep it from sticking to the pan.
  • This vegan curry recipe freezes well. Allow the curry to cool to room temperature. Add it to an airtight container and place it in the freezer for up to 3 months.
  • For a quick dinner, make the sauce ahead of time. Store it in the fridge for 3-4 days or freeze it for 3 months.
  • If you use baby potatoes or those with thin skins, there is no need to peel them. You can also use peeled sweet potatoes. The flavor, in this case, will taste sweeter. The potatoes may break down a bit, making the sauce creamier.
  • ​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.
  • This is a great curry with chopped spinach. Use frozen and thaw it first so the curry doesn't get too watery. 

Nutrition

Calories: 219kcal (11%)Carbohydrates: 44g (15%)Protein: 9g (18%)Fat: 3g (5%)Saturated Fat: 0.3g (2%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 423mg (18%)Potassium: 1063mg (30%)Fiber: 10g (42%)Sugar: 8g (9%)Vitamin A: 527IU (11%)Vitamin C: 39mg (47%)Calcium: 121mg (12%)Iron: 5mg (28%)

Nutritional information is an estimation only.

Keyword chana aloo, vegan chickpea potato curry
Tried this recipe?Rate it & leave a comment below

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Howdy, I'm Denise, a plant-based lifestyle enthusiast, recipe creator, coach, and Food for Life certified instructor. I'm certified in plant-based nutrition from the T. Colin Campbell Institute and completed training as a Well Start coach.

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