Chickpea potato curry (chana aloo)

This fragrant chickpea and potato curry (chana aloo curry) is an excellent weeknight meal. Chickpeas and potatoes simmer to tender perfection in a perfectly seasoned curry tomato base.

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Potatoes Onion Garlic Ginger Chickpeas Turmeric powder Curry powder Crushed tomatoes Coriander Cumin Garam masala Cilantro Cayenne pepper

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Add oil to a large pan and heat on medium heat for a minute. Add the onions and cook until lightly golden brown and caramelized.

Add the spices (minus garam masala), garlic, ginger, salt and pepper and sauté for one minute.

Add the crushed tomatoes and stir well. Cook for one minute to let the flavors mesh together.

Add the chickpeas, potatoes, salt, pepper and vegetable broth. Cover and bring to a boil.

Immediately turn the heat down to medium low to bring it to a low simmer. Crack the lid and simmer for 20 minutes

Turn off the heat. Taste and add more salt if needed. Stir in the chopped cilantro, garam masala powder and lemon juice. Serve over cooked basmati rice.

RECIPE TIPS

Grab all the recipe info, instant pot directions and nutritional information by clicking on the link below.

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Chickpea potato curry (chana aloo)

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This fragrant chickpea and potato curry (chana aloo curry) is an excellent weeknight meal. Chickpeas and potatoes simmer to tender perfection in a perfectly seasoned curry tomato base.

Potatoes Onion Garlic Ginger Chickpeas Turmeric powder Curry powder Crushed tomatoes Coriander Cumin Garam masala Cilantro Cayenne pepper

Ingredients

Add oil to a large pan and heat on medium heat for a minute. Add the onions and cook until lightly golden brown and caramelized.

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Add the spices (minus garam masala), garlic, ginger, salt and pepper and sauté for one minute.

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Add the crushed tomatoes and stir well. Cook for one minute to let the flavors mesh together.

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Add the chickpeas, potatoes, salt, pepper and vegetable broth. Cover and bring to a boil.

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Immediately turn the heat down to medium low to bring it to a low simmer. Crack the lid and simmer for 20 minutes

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Turn off the heat. Taste and add more salt if needed. Stir in the chopped cilantro, garam masala powder and lemon juice. Serve over cooked basmati rice.

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RECIPE TIPS

This lasts for up to five days in the fridge in an airtight container. This recipe freezes well. Store it in a freezer friendly container for up to three months.

Grab all the recipe info, instant pot directions and nutritional information by clicking on the link below.

DAMNTASTYVEGAN.COM

Visit DAMN TASTY VEGAN

Maria Rose is a cat mom, fantasy book addict and recipe developer of Damn Tasty Vegan.