Chickpea and Potato Curry

Chickpeas are such a healthy, protein-packed pantry item that it’s a mystery why so often we reach for other pulses instead. Combined in this recipe with soft potato and a spicy tomato sauce, they really savor the spotlight. It’s an easy dish to make, too. Just load all the ingredients in the slow cooker once you’ve fried your spice mix.

Curry automatically evokes Indian cooking, but this particular chickpea and potato curry recipe, or “chana aloo,” is a favorite in the Caribbean, particularly Trinidad. It’s the filling for the soft meat-free rotis sold by street vendors.

Ingredients for Chickpea and Potato Curry

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• Canola oil: Canola is a neutral oil for frying the recipe’s aromatics and spices.
• Onion: Chop a medium white or red onion, one of the base flavors of any curry.
• Garlic: Mince a couple of cloves (or more) for their fragrant aroma.
• Ginger: Minced fresh gingerroot gives some wonderful heat to the recipe.
• Coriander: You can use ground coriander since we’ll be slow-cooking.
• Garam masala: This signature spice in Indian cooking gives the curry an earthy bite. Use store-bought or make garam masala at home.
• Chili powder: Add chili powder for its lingering heat and warm red color.
• Salt: A pinch of salt helps release the spicy flavors.
• Cumin: Smoky ground cumin is one of the first aromas you’ll notice when you lift the lid.
• Turmeric: Healthy turmeric deepens the spice flavors and adds that distinctive yellow sheen.
• Tomatoes: Use a can of crushed tomatoes, ideally with no herbs added, to make the sauce.
• Chickpeas: Using cooked chickpeas (aka garbanzo beans) saves you a lot of time. Simply rinse and drain them.
• Potato: You’ll get the best results with a large baking potato, peeled and cubed, as it will hold together during cooking.
• Vegetable stock: The stock dilutes the simmering sauce and adds a subtle flavor.
• Lime juice: Adding this at the end just brightens the final flavor profile.
• Cilantro: This is a fresh, pungent herb to sprinkle on top before serving.
• Rice: Use cooked basmati, jasmine or long-grain rice, or go with brown rice for a nuttier flavor.

Directions

Step 1: Fry the onion and spices

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In a large skillet, heat the canola oil over medium-high heat then fry the chopped onion for two to four minutes until tender. Add the minced garlic, ginger and dry seasonings. Cook and stir for one minute. Stir in the diced tomatoes and transfer the mixture to a slow cooker.

Editor’s Tip: Don’t add the tomatoes until the seasonings have released their aromas and essential oils. Frying a little longer here can really set the curry flavor at the right level.

Step 2: Slow-cook the curry

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Stir in the chickpeas, diced potato and vegetable stock. Cook, covered, on low for six to eight hours until the potato is tender, the flavors are blended and the sauce has thickened.

Step 3: Garnish and serve

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Stir in the lime juice and sprinkle with fresh chopped cilantro. Serve with warm rice and, if desired, red onion and lime wedges.

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Chickpea and Potato Curry Variations

• Add coconut milk: For a creamier, sweeter version you can add coconut milk or even a dash of heavy cream to your chickpea potato curry.
• Swap rice for flatbread: This is a great dish for scooping up with a warm homemade naan or other flatbread.
• Toss in spinach: Adding spinach gives the potato chickpea curry some flashes of green and a silkier texture.

How to Store Chickpea and Potato Curry

Allow the curry to cool and store in an airtight container in the refrigerator. Because the potato and chickpea curry contains tomatoes, you can typically store it for up to three days before the taste starts to turn sour.

Reheat it on the stovetop over medium heat until it’s heated through. Splash in more veggie broth to reach the desired consistency if needed.

Can you freeze chickpea and potato curry?

This is a great recipe to batch cook, freeze and pull out of the freezer when you want the microwave to do the work. Allow it to cool, break it down into smaller containers and freeze for up to five months. Thaw it overnight in the fridge the day before you want to eat it again.

Chickpea and Potato Curry Tips

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How can you modify the curry flavor?

Even though we refer to certain spicy dishes as “curry,” there isn’t a single curry flavor. In fact, the word simply means “sauce” in India. You can modify the spiciness by adjusting the balance of chili powder, ginger and garam masala, as these contribute the heat. To lower the spiciness, add a pinch of sugar or spoonful of sour cream.

What else can I serve with chickpea curry?

We’ve used rice for convenience, but you can also try this potato chickpea curry recipe with a homemade naan or flatbread. It’s also great with a sweet mango chutney, cooling cucumber salad or samosas.