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Overhead view of potato and chickpea curry in white bowl with brown rice.
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5 from 1 vote

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.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Indian
Diet: Vegan
Servings: 6
Calories: 219kcal
Author: Denise Perrault

Ingredients

  • 28 ounces tomatoes 2 cans
  • 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
  • 2 medium potatoes 3 cups diced
  • 1 cup water
  • 3 cups chickpeas 2 cans, drained and rinsed
  • salt to taste optional
US Customary - Metric

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 | Carbohydrates: 44g | Protein: 9g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 423mg | Potassium: 1063mg | Fiber: 10g | Sugar: 8g | Vitamin A: 527IU | Vitamin C: 39mg | Calcium: 121mg | Iron: 5mg