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.

Can you use curry powder or garam masala in place of the spices?

Depending on the spice blend, you can try 1 tbsp of curry powder with a teaspoon of garam masala in place of the spices. The flavor may not be as bold. Adjust the spice blends accordingly after adding the sauce to the potatoes.

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.

Easy Vegan Chickpea and Potato Curry [Indian Chana Aloo Curry]

Name: Easy Vegan Chickpea and Potato Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: Indian
Ingredients: 1 - 15-ounce (400 gram) can of crushed, diced, or whole tomatoes; 1-2 fresh jalapenos or red chili; 2 tablespoons fresh ginger; 4 garlic cloves; 1 cup fresh cilantro (leaves and tender stems); 1 tablespoon ground coriander; 1 teaspoon turmeric; 1 cup of water; 2 teaspoons cumin seeds; 1 teaspoon cardamom seeds; 1 cinnamon stick; 2 bay leaves; 1 medium onion, diced; 3 cups of potatoes, cubed; 1 cup of water; 2 15-ounce cans of chickpeas, drained and rinsed; Salt to taste (optional)

Easy Vegan Chickpea and Potato Curry

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

Print Recipe

Easy vegan chickpea and potato curry is built for comfort with warming Indian flavors and a quick, spicy sauce for the best chana aloo curry.

Author: Denise
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 1x
Category: Curries
Method: stovetop
Cuisine: Indian
Diet: Vegan

Ingredients

Units Scale

1 - 15-ounce (400 gram) can of crushed, diced, or whole tomatoes
1-2 fresh jalapenos or red chili
2 tablespoons fresh ginger
4 garlic cloves
1 cup fresh cilantro (leaves and tender stems)
1 tablespoon ground coriander
1 teaspoon turmeric
1 cup of water
2 teaspoons cumin seeds
1 teaspoon cardamom seeds
1 cinnamon stick
2 bay leaves
1 medium onion, diced
3 cups of potatoes, cubed
1 cup of water
2 15-ounce cans of chickpeas, drained and rinsed
Salt to taste (optional)

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Instructions

Make the tomato sauce. In a blender or food processor, add the tomatoes, jalapenos, ginger, garlic, cilantro, coriander, turmeric, and 1 cup of water. Blend until smooth.
Toast the whole spices. Heat a large, heavy-bottomed pan to medium-high heat. Add the cumin seeds and coriander seeds. Stir the spices for 1 minute until they start to release their aroma.
Saute the onions. Add the onions and mix them with the toasted spices. Stir them until they soften (about 3 minutes). If they begin to stick to the bottom of the pan, lower the heat and add a little water.
Add the potatoes and sauce. Add the diced potatoes and stir them around for a few minutes to coat them with the onions and spices. Then, add the tomato sauce.
Simmer the potatoes. Once you've mixed in the tomato sauce, add another cup of water. Stir this into the bottom of the pan. Adjust the heat to a slow simmer and cover the pot. Cook the potatoes until they are tender when pierced with a fork. (About 20 minutes depending on the size of your potato cubes).
Add the chickpeas. When the potatoes are tender, stir in the chickpeas. Stir and allow the curry to simmer for a few minutes to heat the chickpeas.
Taste and adjust the spices. Taste the curry and add salt if desired. Add more ground spices or cayenne pepper, or add a quick squeeze of lemon.
Serve your curry. Serve curry over rice with lemon wedges, chutney, or vegan flatbread.

Notes

If you are in a hurry, dice the potatoes into small cubes. Smaller potato pieces significantly cut down the cooking time.
Be sure to have the tomato sauce ready before beginning the cooking process. For a quick dinner, make the sauce ahead of time. Store it in the fridge until you start cooking.
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.

Keywords: chickpea and potato curry, chana aloo, vegan, plant-based

Find it online: https://veganwithgusto.com/chickpea-and-potato-curry/