Best 4 Chickpea And Potato Curry Recipe By Tasty Recipes

Embark on a culinary journey to the vibrant streets of India with our tantalizing Chickpea and Potato Curry. This delectable vegetarian dish, also known as Chole Aloo or Aloo Chole, is a symphony of flavors and textures that will captivate your taste buds. With tender chickpeas, soft potatoes, and an aromatic blend of spices simmering in a rich tomato-based sauce, this curry is a true masterpiece. Served with fluffy rice or warm naan bread, it's a comforting and satisfying meal that celebrates the beauty of Indian cuisine.

In this article, we present two irresistible variations of this classic dish:

1. **Traditional Chickpea and Potato Curry:** Immerse yourself in the authentic flavors of India with this timeless recipe. We guide you through the art of creating a flavorful masala paste using whole spices and fresh ingredients, ensuring each bite bursts with a harmonious blend of spices.

2. **Quick and Easy Chickpea and Potato Curry:** For those short on time or new to Indian cooking, this simplified version offers a delightful compromise. Using pre-ground spices and pantry staples, you can still conjure up a flavorful and satisfying curry that captures the essence of this beloved dish.

Whether you're seeking an authentic culinary adventure or a convenient weeknight meal, our Chickpea and Potato Curry recipes cater to all levels of cooking expertise and time constraints. So, gather your ingredients, fire up your stove, and let the enticing aromas of this delectable curry fill your kitchen.

Let's cook with our recipes!

CHICKPEA & POTATO CURRY

Chickpea & Potato Curry image

This fast Indian-style curry comes together with ingredients you most likely have on hand, like frozen peas and canned tomatoes and chickpeas. Plus, using these spices shows how simple it is to make a curry sauce for an easy vegetarian recipe. Serve with whole-wheat naan to sop it all up.

Provided by Breana Lai Killeen, M.P.H., RD

Categories Healthy Vegetarian Curry Recipes

Time 35m

Number Of Ingredients 12

Ingredients

1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
3 tablespoons grapeseed oil or canola oil
1 large onion, diced
3 cloves garlic, minced
2 teaspoons curry powder
¾ teaspoon salt
¼ teaspoon cayenne pepper
1 (14 ounce) can no-salt-added diced tomatoes
¾ cup water, divided
1 (15 ounce) can low-sodium chickpeas, rinsed
1 cup frozen peas
½ teaspoon garam masala (see Tip)

Steps:

Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add potatoes, cover and steam until tender, 6 to 8 minutes. Set the potatoes aside. Dry the pot.
Heat oil in the pot over medium-high heat. Add onion and cook, stirring often, until soft and translucent, 3 to 5 minutes. Add garlic, curry powder, salt and cayenne; cook, stirring constantly, for 1 minute. Stir in tomatoes and their juice; cook for 2 minutes. Transfer the mixture to a blender or food processor. Add 1/2 cup water and puree until smooth.
Return the puree to the pot. Pulse the remaining 1/4 cup water in the blender or food processor to rinse the sauce residue. Add to the pot along with the reserved potatoes, chickpeas, peas and garam masala. Cook, stirring often, until hot, about 5 minutes.

Nutrition Facts : Calories 321 calories, Carbohydrate 46.5 g, Fat 11.6 g, Fiber 8.8 g, Protein 8.9 g, SaturatedFat 1.1 g, Sodium 532.8 mg, Sugar 6.6 g

EASY CHICKPEA CURRY WITH POTATO (CHANA ALOO CURRY)

Easy Chickpea Curry with Potato (Chana Aloo Curry) image

Recipe video above. A Caribbean curry from Trinidad that tastes very similar to tomato based Indian curries. This curry has incredible flavour, and is one of the easiest real curries because you won't need to trek to the speciality store for the spices, you can get everything from the supermarket! Spice level: Medium (Note 1)

Provided by Nagi | RecipeTin Eats

Categories Curry Dinner

Time 40m

Number Of Ingredients 20

Ingredients

2 tbsp curry powder ((Note 3))
1 tsp All Spice powder
1 tsp nutmeg powder ((or 1/2 tsp freshly grated))
1 1/2 tsp smoked paprika ((or normal or sweet))
2 tsp dried thyme leaves ((or 3 tsp fresh))
1 tsp cumin powder
3/4 tsp cayenne pepper
1 tsp white pepper ((or 1/2 tsp black pepper))
3 tbsp (65ml) cooking oil ((I used vegetable))
2 large garlic cloves (, minced)
1 large onion (, diced (brown, white, yellow))
1 1/2 cups (225g) potatoes (, cut into 1.2cm / 1/2" cubes)
28 oz / 800g canned chickpeas (2 x 14oz/400g cans) (, drained (Note 3))
14 oz / 400g canned crushed tomatoes
2 cups (500ml) vegetable or chicken broth/stock
2 scallion/shallot stems (, sliced (green & white part))
2 tbsp fresh parsley (, finely chopped (or coriander/cilantro))
Salt to taste
Basmati rice
White rice

Steps:

Heat oil in a large pot or very deep skillet over medium high heat.
Add onion and garlic, cook for 3 minutes until onion is translucent.
Add Curry Spices and stir for 1 minute.
Add the potatoes and stir to coat in the Spices. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
Add the chickpeas, tomatoes and vegetable or chicken broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
Adjust salt to taste, stir through scallions/shallots and parsley.
Serve with rice - basmati would be ideal, or Coconut Rice if you're wanting to impress. To go all out, add some Easy Soft Flatbreads!

Nutrition Facts : ServingSize 526 g, Calories 248 kcal, Carbohydrate 32 g, Protein 8 g, Fat 11 g, Sodium 759 mg, Fiber 8 g, Sugar 5 g

CHICKPEA CURRY WITH COCONUT CREAM AND POTATO RECIPE BY TASTY

Chickpea Curry With Coconut Cream And Potato Recipe by Tasty image

Here's what you need: chickpeas, large onion, small potatoes, large carrot, garlic, curry powder, salt, black pepper, chili powder, hot water, lemon, coconut milk, olive oil, coriander

Provided by Louis Ventelucci

Categories Lunch

Time 30m

Yield 3 servings

Number Of Ingredients 14

Ingredients

½ lb chickpeas
1 large onion, chopped
2 small potatoes
1 large carrot, peeled and diced
2 cloves garlic, minced
1 teaspoon curry powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili powder, or cayenne
½ cup hot water
½ lemon, juiced
1 ½ cups coconut milk, or cream
3 tablespoons olive oil
1 cup coriander

Steps:

Heat olive oil in a large stock pot over medium high heat. To this, add onion and cook for about 2-3 minutes until softened.
Add chickpeas, mix well, and cook for 2-3 minutes.
Add potatoes and carrots and mix to incorporate. Simmer for 2-3 minutes, then add seasonings, lemon juice, and mix well. Lower heat to low.
On low heat, add coconut milk and hot water. Stir well and cook for 10 minutes until potatoes are tender.
Let cool slightly, then garnish with coriander and serve alongside steamed rice.

Nutrition Facts : Calories 620 calories, Carbohydrate 70 grams, Fat 38 grams, Fiber 24 grams, Protein 15 grams, Sugar 9 grams

CHICKPEA AND POTATO CURRY RECIPE BY TASTY

Chickpea And Potato Curry Recipe by Tasty image

Here's what you need: canola oil, medium white onion, garlic, curry powder, vegetable broth, potato, fresh scallion, fresh parsley, pepper, chickpeas, ghee

Provided by Pierce Abernathy

Categories Dinner

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons canola oil
½ medium white onion, diced
2 cloves garlic, minced
2 tablespoons curry powder, mixed with 2 tablespoons of cold water
2 cups vegetable broth, or water, divided
3 lb potato, cubed
½ cup fresh scallion, chopped
2 teaspoons fresh parsley, chopped
pepper, to taste
15 oz chickpeas, 2-cans, drained and rinsed
1 tablespoon ghee, mixed with 1 tablespoon of flour

Steps:

Heat the oil in a large stockpot over medium-high heat and add the onion and garlic. Sauté until soft, about 2-3 minutes.
Add the curry powder mixture to the pot.
Add half of the vegetable broth and potatoes, and stir to combine.
Add the scallions and parsley. Season with pepper. Cook until the sauce is thick and the potatoes are almost tender, about 20 minutes.
Add the chickpeas and remaining vegetable broth, and mix.
Add the ghee and flour mixture to the pot and stir to incorporate.
Cook on medium-low heat until the potatoes and chickpeas are tender and the sauce thickens, about 20 minutes.
Enjoy!

Nutrition Facts : Calories 660 calories, Carbohydrate 84 grams, Fat 30 grams, Fiber 11 grams, Protein 11 grams, Sugar 11 grams

Tips:

For a creamier curry, use coconut milk instead of water.
Add a tablespoon of garam masala or curry powder for extra flavor.
If you like your curry spicy, add a chopped green chili or red chili powder.
For a vegan version of this curry, use vegetable broth instead of chicken broth.
Serve this curry with rice, naan, or roti.

Conclusion:

This chickpea and potato curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chickpeas and potatoes. The curry is flavorful and satisfying, and it can be easily customized to your own taste. So next time you are looking for a quick and easy curry recipe, give this one a try!