Potato And Chickpea Curry - Aloo Chana
This South Indian curry combines tender potatoes and chickpeas in a creamy coconut-spiced sauce. Ready in just 30 minutes, this vegan curry is perfect for busy weeknights and tastes even better the next day! Naturally gluten-free and budget-friendly, it's a wholesome meal that delivers authentic Indian flavors using simple pantry ingredients.
Servings 6 portions
Ingredients
- 20 grams (20 grams) garlic - finely minced - note 1
- 20 grams (1 Thumb sized pices) ginger - finely minced
- 100 grams (1 cup) onion - finely chopped
- 3 whole (3 each) green chilies - finely chopped - note 2
- 200 grams (1⅓ cups) potato - peeled and diced
- 250 grams (1 ½ cups) cooked chickpeas - drained and rinsed if using canned - note 3
- 250 grams (1 cups) chopped tomatoes - tinned or fresh
- 20 grams (1 tablespoon) tomato paste
- 6 grams (1 tablespoon) curry powder - note 4
- 400 ml (1 ¾ cups) coconut milk - note 5
- 100 ml (⅓ cups) water or stock
- 8 grams (2 teaspoon) sugar
- 6 grams (1 teaspoon) salt
- Juice of ½ lime
- Chopped cilantro
Instructions
Cooking the curry
- Prep and weigh all the ingredients before you start cooking. Firstly you mince the ginger and garlic, finely chop the onion and chilies, then peel and dice the potato. Fry the ginger and garlic together on medium heat in your fat or oil of choice. Add the onions and chilies, then cook it out until fragrant and translucent. Remember to season as you go.
- Add the tomato paste, then cook that out to remove the raw tomato paste flavor, If using store-bought curry powder then add that with the tomato paste. If you toasted and ground homemade masala, there's no need to cook it out.
- Add the chopped tomatoes along with the curry powder if you haven't done so already. Stir well to combine over medium heat.
- Add the potato, drained chickpeas, coconut milk and a touch of water or stock. At this point, season a touch more and also add a touch of sugar.
- Simmer the curry for 15 to 20 minutes until the potatoes are soft. Keep an eye on it, and often stir to avoid burning.
Serving
Video
Notes
- Consider making garlic and ginger paste and storing it in the freezer for convenience. Especially, if you cook curry regularly.
- I use Thai Chilies. You can increase the amount to make it hotter or leave it out if you want it milder.
- You can use pre-soaked and cooked homemade chickpeas too. Do not use dried chickpeas straight from the packet. It won't cook and the curry will be spoiled.
- When buying a curry powder use a mild non-spicy version. It will usually say it on the packaging. I recommend making this Madras curry blend from scratch for the best results if you have the time.
- Use lighter coconut milk if you want to reduce the calories or replace it with cream if you are not making a vegan version or don't like coconut milk.
Storage
- Refrigerator - Store for 4-5 days in an airtight container.
- Freezer - Portion and freeze for up to 6 months.
Reheating
- From Fridge - Gentle heat with a splash of water or microwave on Medium power, stirring halfway through.
- From Freezer - Thaw overnight in fridge then reheat gently, adding liquid if needed. Stir occasionally for even warming.
Dietary Adaptations
- Keto: Swap potatoes and chickpeas for cauliflower and add protein.
- Low-Fat: Use light coconut milk or replace with stock.
- Extra Protein: Add tofu, chicken, or shrimp.
Nutrition
Serving: 250grams Calories: 220kcal Carbohydrates: 21g Protein: 5g Fat: 15g Saturated Fat: 12g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Sodium: 604mg Potassium: 520mg Fiber: 4g Sugar: 4g Vitamin A: 117IU Vitamin C: 14mg Calcium: 60mg Iron: 4mg
Keywords:aloo chana curry, chickpea curry, potato curry
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