This Potato Chickpea Curry, also known as Aloo Chana Curry is the perfect meatless one pan meal. It’s easy to make, done in under 30 minutes and incredibly comforting.

Potato chickpea curry

Why You’ll Love This Dish

  • Incredibly comforting. This potato chickpea curry is the perfect cozy dish for cold winter nights.
  • One pan. All you need for this recipe is one large skillet with high sides. I love using my Our Place always pan.
  • Packed with flavor. One of my favorite things about curry is how much flavor it has.
  • Great as leftovers. The longer it sits and allows the flavors to mesh, the better it is, which makes leftovers for this dish amazing.
  • Whole family will love. Who doesn’t love a dish that surrounds potatoes? This is one is sure to be a family favorite.
  • Fits most diets and lifestyles. It is gluten free, dairy free, vegan, paleo, and whole30.
  • Easy to make. This dish couldn’t be easier to make.
  • Versatile. This curry is super versatile. You can use whatever veggies you have on hand and there are many substitutions available as well.
Ingredients for potato chickpea curry

Ingredients and Substitutions

  • Yellow potatoes. These are the star of the show in this potato chickpea curry. Feel free to use any type of potato (red potato, creamer potatoes, russet potatoes, etc).
  • Broccoli. I added broccoli to this dish for some extra veggies. You can add in any veggies you have on hand. Some I think would be delicious: cauliflower, red bell pepper, green beans, kale, etc.
  • Chickpeas. A 14.5 ounce can of chickpeas adds some plant based protein. You can use butter beans, cannelloni beans, or navy beans.
  • Coconut milk. Use full fat coconut milk here to get the creamiest texture.
  • Almond butter. This adds a slight nutty flavor that is delicious. You can use peanut or cashew butter as well.
  • Tomato paste. This adds a great tangy flavor.
  • Curry powder. Curry powder is a mixture of traditional spices like turmeric, cumin, ginger, black pepper, coriander, etc.
  • Fresh cilantro. Fresh cilantro gives a little extra vibrancy to the dish.

How to Make This Potato Chickpea Curry

  1. Cook the aromatics. Heat a large skillet with olive oil. Add in garlic and cook at a low heat for 1-2 minutes or until fragrant. Add in curry powder and cook for another minute.
  2. Make the curry sauce. In a small bowl, mix together coconut milk, tomato paste, and almond butter. Stir until fully combined.
  3. Soften the potatoes. Add potatoes to skillet and pour in coconut milk mixture. Bring to a simmer and cook for about 5-7 minutes.
  4. Add in the rest of the ingredients. Next add in broccoli and chickpeas. Stir to combine. Bring back to a bowl and then reduce heat to a simmer. Let simmer for about 15-20 minutes.
  5. Serve. Remove from heat. Serve over basmati rice with fresh cilantro.
Potato and chickpea curry

Expert Tips

  • Cook aromatics on a low heat to allow flavor to really come out.
  • Simmer low and slow. The longer you simmer, the more the flavors will meld together and the thicker the sauce will become in the potato chickpea curry.
  • Add more vegetables to make it even more nutritious. I’d suggest cauliflower, green beans, peas or kale.
  • Make sure to use full fat coconut yogurt. This will give you the creamiest curry.
  • Serve with basmati rice and fresh cilantro. It is also delicious with warm naan.

Frequently Asked Questions

  • Is this potato chickpea curry spicy? It’s not too spicy, unless you want it to be! This is a mildly spiced curry but can be adjusted if you want to add some extra heat.
  • How do I serve this curry? It is best served with basmati rice, fresh naan, and some fresh cilantro.
  • How do I store it? Store in an airtight container in the fridge for up to 5 days. Reheat it on the stovetop or in the microwave.
  • Can I freeze it? Yes! Store in freezer safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
  • Is it gluten free? Yes, this curry is naturally gluten and dairy free.

More Curry Recipes

Potato chickpea curry
5 from 2 ratings
Yield: 0

Potato Chickpea Curry

Author: Kelsey Romano
This potato and broccoli curry is the perfect meatless one pan meal. It's easy to make, done in under 30 minutes and incredibly comforting.
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Ingredients
 

  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 lb yellow potatoes, cubed
  • 1 head broccoli, cut into florets
  • 1 can chickpeas, rinsed and drained
  • 1 can full fat coconut milk
  • 1 tbsp almond butter
  • 1 tbsp tomato paste
  • 1 tsp curry powder
  • salt and pepper, to taste
  • fresh cilantro

Instructions
 

  • Heat a large skillet with olive oil. Add in garlic and cook at a low heat for 1-2 minutes or until fragrant. Add in curry powder and cook for another minute.
  • In a small bowl, mix together coconut milk, tomato paste, and almond butter. Stir until fully combined.
  • Add potatoes to skillet and pour in coconut milk mixture. Bring to a simmer and cook for about 5-7 minutes.
  • Next add in broccoli and chickpeas. Stir to combine. Bring back to a bowl and then reduce heat to a simmer. Let simmer for about 15-20 minutes.
  • Remove from heat. Serve over basmati rice with fresh cilantro.

Notes

  • Feel free to add in any extra veggies you have!
  • Store in an airtight container in the fridge for 5 days.
  • Reheat on the stovetop or in the microwave.
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