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    Home » Recipes » Curry

    Easy Vegan Chickpea and Potato Curry

    Published: Oct 19, 2022 · Modified: Jun 20, 2023 by Maria · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

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

    Chickpea and potato curry in a serving dish

    If you'd like more easy vegan curry recipes for a weeknight dinner, check out this Easy Vegan Butter Chicken (Tofu), Instant Pot Sweet Potato Curry, Cauliflower Potato and Pea Curry, Quinoa Curry Burgers, and this Easy Yellow Lentil Dal recipe next.

    Jump to:
    • ❤️ Why you'll love this recipe
    • 🍅 Ingredients and substitutions
    • 👩‍🍳 Helpful tips
    • 🔪 Recommended equipment
    • Directions
    • ❄️ Storing
    • ♨️ Serving suggestions
    • ❓ Recipe FAQs
    • 🍛 More recipes you'll love
    • 📖 Recipe

    ❤️ Why you'll love this recipe

    • A delicious Indian recipe bursting with flavor
    • All in one pot, so easy to clean up
    • Vegan, vegetarian and gluten free
    • The chickpeas add a lot of protein and fiber to this dish.
    • An easy meal perfect for a weeknight dinner
    • Comforting, filling and satisfying

    🍅 Ingredients and substitutions

    Chickpea and potato curry recipe ingredients
    • Large onion - red onion or white onion will do.
    • Garlic and fresh ginger - mince them up nice and small, or put them in the blender when blending the tomatoes.
    • Spices - this curry has curry powder, coriander powder, cayenne pepper or red pepper flakes, ground turmeric, ground cumin powder, cumin seeds, salt, black pepper and smoked paprika.
    • Chickpeas - to make this recipe easier, I just use canned chickpeas. If you want to use dry chickpeas, then soak and cook them ahead of time before making this curry.
    • Potatoes - I used two medium potatoes that equaled about a cup and a half when diced. You can also use baby potatoes and quarter them.
    • Crushed tomatoes - I use canned tomatoes for convenience but you can also use fresh tomatoes. Just chop them up finely or put them in the blender to create a tomato sauce.
    • Oil - opt for a neutral tasting oil like a vegetable oil, canola oil or avocado oil
    • Vegetable broth - you can also use a bouillon cube.
    • Fresh cilantro - this really brightens up the flavor.
    • Lemon juice - a little goes a long way and also helps to balance and brighten the flavor. You can also use lime juice if you don't have lemons on hand.
    • Basmati rice - serve this dish on basmati rice, or whatever white rice you have on hand

    👩‍🍳 Helpful tips

    • A big component of flavor in this recipe is the caramelized onion. Make sure to sauté the onion in the oil for at least 10 minutes, or until it starts to turn light golden brown.
    • I like using crushed tomatoes for a smoother tomato sauce base. If you don't mind chunks of tomatoes, you can use diced tomatoes.
    • If you only have diced tomatoes on hand, but don't want chunks of tomatoes, then throw the diced tomatoes in the blender to create a smooth tomato sauce.
    • Before cooking the curry, measure out all of the spices into a small bowl. Then you can add it all in at once without having to measure things out when cooking.
    Overhead shot of chickpea and potato curry in a bowl over rice.

    🔪 Recommended equipment

    Make sure to have a large pan or large pot with a lid to cook this curry in. You can also cook this in an instant pot or pressure cooker. More on that later.

    A rice cooker is very handy to have on hand. You can find them for very cheap at a thrift store.

    If you love Indian recipes and Indian cooking, a great thing to have is a masala dabba. It's found in many Indian households and it organizes your spices. It makes it so you only have to pull out the masala dabba, instead of a bunch of different spice bottles. It looks beautiful too.

    Directions

    Make sure to scroll to the recipe card for full step-by-step instructions.

    Onions sauteing in a pan on the stove in oil.

    Step one: 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. This should take about 10 minutes.

    Onions, ginger, garlic and spices for chickpea potato curry in a pan on the stove.

    Step two: Add the spices, garlic, ginger, salt and pepper and sauté for one minute.

    Masala curry base for potato chickpea curry in a pan.

    Step three: Add the crushed tomatoes and stir well. Cook for two minutes.

    Chickpeas and potatoes in a pan with masala sauce.

    Step four: Add the chickpeas, potatoes, salt, pepper and vegetable broth.

    Chickpea potato curry simmering in a pan on the stove with the lid halfway on.

    Step five: 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, or until the potatoes and chickpeas are soft.

    Wooden tablespoon drizzling lemon juice into chickpea potato curry.

    Step six: 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.

    ❄️ Storing

    Fridge - This lasts in an airtight container in the fridge for up to five days. This curry tastes amazing the next day as leftovers, once the ingredients have a chance to mingle together.

    Freezer - You can freeze this curry as well. Make sure to use a freezer friendly bag or container. Thaw out in the fridge before reheating.

    Making ahead - To make this ahead of time, just peel and chop the potatoes, chop the onions, mince the garlic cloves and ginger. Store the potatoes in water in the fridge until you're ready to cook.

    Chickpea and potato curry in a bowl served over rice.

    ♨️ Serving suggestions

    This goes best over some basmati or jasmine rice. Vegan naan bread and chapati are also delicious with this recipe. You can also use cauliflower rice or brown rice. Top with fresh cilantro and chopped red onions.

    ❓ Recipe FAQs

    Can I make this in an instant pot?

    This recipe does amazingly well in an instant pot. Heat oil using the sauté mode on medium heat in the instant pot to sauté the onions in oil.

    Then add the spices, ginger and garlic. Then add the potatoes, garbanzo beans, crushed tomatoes, salt and black pepper.
    Seal the lid and cook on high pressure for 8 minutes. Quick release and stir in the lemon juice and fresh cilantro.

    Can I make this oil free?

    To make this curry oil free, just sauté the ingredients in vegetable stock or a little water instead of oil.

    Can I use sweet potatoes?

    This recipe tastes best with yellow potatoes, but feel free to use sweet potatoes if that's what you have on hand. It will take on a sweeter flavor but will still be good.

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      Vegan chana masala (instant pot and stove)
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    If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!

    📖 Recipe

    Chickpea and potato curry in a serving dish.

    Easy Vegan Chickpea and Potato Curry

    This fragrant chickpea and potato curry (chana aloo curry) is an excellent weeknight meal. Full of protein and flavor. Chickpeas and potatoes simmer to tender perfection in a perfectly seasoned curry tomato base.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 6
    Calories: 378kcal
    Author: Maria
    Prevent your screen from going dark

    Ingredients

    US Customary or Metric
    • 2 tablespoons neutral tasting oil
    • 1 onion (diced)
    • 4 cloves garlic (minced)
    • 1 tablespoon minced ginger
    • 14 ounces crushed tomatoes (see notes)
    • 30 ounces chickpeas (2, 15 ounce cans) (drained and rinsed)
    • 2 medium potatoes (peeled and diced)
    • 2½ cups vegetable broth
    • ¼ lemon - juiced
    • ¼ cup cilantro (chopped)
    • basmati rice

    Seasonings

    • 1 teaspoon salt
    • ½ teaspoon ground cumin
    • ¼ teaspoon turmeric powder
    • 2 tablespoons curry powder
    • ½ teaspoon smoked paprika
    • 2 teaspoons coriander powder
    • ½ teaspoon cayenne pepper (optional if you don't like spice)
    • ½ teaspoon pepper
    • ½ teaspoon garam masala

    Instructions

    Stovetop directions

    • Add oil to a large pan and heat on medium heat for a minute.
      2 tablespoons neutral tasting oil
    • Add the onions and cook until lightly golden brown and caramelized. This should take about 10 minutes.
      1 onion
    • Add the spices (minus garam masala), garlic, ginger, salt and pepper and sauté for one minute.
      4 cloves garlic, 1 tablespoon minced ginger, ½ teaspoon ground cumin, ¼ teaspoon turmeric powder, 2 tablespoons curry powder, 2 teaspoons coriander powder, ½ teaspoon smoked paprika, ½ teaspoon cayenne pepper
    • Add the crushed tomatoes and stir well. Cook for one minute
      14 ounces crushed tomatoes
    • 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, or until the potatoes and chickpeas are soft.
      30 ounces chickpeas (2, 15 ounce cans), 2 medium potatoes, 2½ cups vegetable broth, 1 teaspoon salt, ½ teaspoon pepper
    • 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.
      ¼ lemon - juiced, ¼ cup cilantro, basmati rice, ½ teaspoon garam masala

    Instant pot directions

    • Set pressure cooker to sauté mode and add oil. Allow it to heat up for one minute.
      2 tablespoons neutral tasting oil
    • Add the onions and cook until lightly golden brown and caramelized. This should take about 10 minutes.
      1 onion
    • Add the spices (minus garam masala), garlic, ginger, salt and pepper and sauté for one minute.
      4 cloves garlic, 1 tablespoon minced ginger, ½ teaspoon ground cumin, ¼ teaspoon turmeric powder, 2 tablespoons curry powder, 2 teaspoons coriander powder, ½ teaspoon smoked paprika, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon cayenne pepper
    • Add the crushed tomatoes and stir well. Sauté for one minute
      14 ounces crushed tomatoes
    • Add the chickpeas, potatoes, salt, pepper and vegetable broth. Add the lid and set it to seal. Turn the sauté mode off and switch it to pressure cooking mode. Cook on high pressure for 6 minutes. Let it slow release for 5 minutes, then quick release the rest of the way.
      30 ounces chickpeas (2, 15 ounce cans), 2 medium potatoes, 2½ cups vegetable broth
    • Stir in fresh cilantro, lemon juice and garam masala. Stir and serve over rice
      ¼ lemon - juiced, ¼ cup cilantro, ½ teaspoon garam masala

    Notes

    If you don't have crushed tomatoes, blend up diced tomatoes or fresh tomatoes in a blender. 
    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. Thaw out in the fridge before reheating. 

    Nutrition

    Calories: 378kcal | Carbohydrates: 62g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 884mg | Potassium: 1003mg | Fiber: 15g | Sugar: 12g | Vitamin A: 610IU | Vitamin C: 25mg | Calcium: 127mg | Iron: 7mg
    Tried this recipe? Tag me today!Mention @DamnTastyVegan or tag #DamnTastyVegan!

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    More Vegan Curry Recipes

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      Easy Instant Pot Sweet Potato Curry with Chickpeas and Kale
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    About Maria

    Maria is the creator of the blog and YouTube channel Damn Tasty Vegan. She has been a vegetarian since 2005 and vegan since 2015. She loves showing new vegans how easy and delicious living a vegan lifestyle can be. She is passionate about animal welfare and strives to help change the way animals are viewed and treated, by helping people transition to a vegan lifestyle.

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    Hi, I'm Maria Rose! I'm a professional singer by night, and recipe developer by day. I run this blog and am also the creator of the One Month (30 minute) Meal Plan. I love helping people learn how to cook easy and delicious plant based meals.

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