Caribbean chickpea and potato curry or chana aloo masala is a healthy vegetarian curry served over white rice and topped with toasted peanuts.
This curry is family friendly.
I really enjoy cooking with chickpeas. I like chickpeas in not just hummus, but also in stews, salads, and curries. These little beans are so healthy and nutritious and I believe that everyone needs to have them more often.
This chickpea and potato curry became a family favourite a few months ago when I first started making it, and we now have it at least every fortnight! As I like to keep the spices mild, this curry is suitable for adults and kids. However, if you prefer a spicier curry then I will provide you with what adjustments to make below.
This curry is healthy, easy and quick, and full of flavour. So I figured that it’s time to share it on the blog.
CHICKPEA AND POTATO CURRY INGREDIENTS
To make this chickpea and potato curry, you will need the following ingredients:
Chickpeas – You can either use tinned or dried chickpeas. If you’re using tinned, then you will need to rinse and drain the chickpeas. But if you’re using dried chickpeas, then you will need to soak them in water for minimum 3 hours (with 1 tsp of bicarbonate of soda) and then cook them in water with 1 tsp of ground cumin until they’re soft.
Potatoes – Wash, peel, and cube the potatoes.
Olive oil, onion & garlic – Dice the onion and mince the garlic.
Spices include garam masala, turmeric, cumin, paprika, curry powder, and black pepper – Adding the spices right after cooking the onion and garlic will activate the spices and help infuse the potatoes and chickpeas.
Vegetable stock – You can use water instead of stock but cooking with vegetable stock makes this curry tastier.
Crushed tomatoes – The tomatoes add a little bit of acidity and help thicken the sauce, they also give this curry a vibrant colour.
Salt – I always add the salt near the end of the cooking process, as that’s when flavours settle and you will know how much salt do you need to add.
yoomoo frozen yogurt – To make this curry extra special I add yoomoo frozen yogurt vanilla flavour. It helps thicken the curry and adds creaminess to the texture.
Roasted peanuts – Top the curry with crushed peanuts to add that lovely crunch to your curry.
HOW TO MAKE CHICKPEA AND POTATO CURRY
Start by heating the olive oil in a large saucepan. Cook the diced onion for a couple of minutes, until it’s soft and translucent. Add the garlic, and cook for one more minute while stirring until it’s fragrant.
It is very important to add the spices at this stage, as this helps to activate them and they will easily infuse the vegetables that will give you more flavour. I’ve added different spices to my curry, but if you don’t have one or two of them on hand that’s not a problem. There’s a different version of this curry that does not use garam masala, but I find the curry to be much tastier with the masala added. Turmeric will help bring out the taste in this curry and give it a vibrant colour. However, if you don’t have any ground turmeric on hand you can skip it.
After adding the spices, and cooking them with the onion and garlic for a minute you can add the diced potatoes. Cook the potatoes for a couple of minutes before adding the chickpeas. The potatoes will start to crisp, but make sure not to cook the potatoes for too long as they can become mushy at the end of the cooking process.
Add the cooked chickpeas, vegetable stock, and crushed tomatoes. The stock needs to be hot so it doesn’t stop the cooking process. Bring to a boil, cover with a lid and simmer. You can also add the salt at this point.
When the potatoes become soft, it means that the curry is cooked (this will take 5-10 minutes). Stir in yogurt, and your curry is now ready to serve!
Serve over white rice, and sprinkle with crushed toasted peanuts and chopped parsley. You could also serve this curry with naan bread if you prefer.
THE SECRET TO A CREAMY CHICKPEA AND POTATO CURRY
I’ve added a secret ingredient to my curry to make it extra special. The yogurt adds creaminess to the texture of the curry and a unique taste. Just stir in a few tablespoons of the yogurt to the curry right after it’s cooked, and you will be surprised with how much of a difference it will make.
YOOMOO FROZEN YOGURT
yoomoo frozen yogurt is my favourite frozen yogurt brand. I’m always happy to eat frozen yogurt with a spoon straight from the tub! It’s healthy, delicious and comforting. It’s also low in fat and calories, 100 grams of yoomoo frozen yogurt contain as little as 126kcal and 1.2 grams of fat. So imagine how much frozen yogurt you could eat without feeling any guilt!
I use yoomoo frozen yogurt in many recipes such as this really good breakfast frozen yogurt bark that I make with berries and pistachios. And this healthy banana walnut bread that I always make to pack in our lunchboxes, and many more.
SLOW COOKER CHICKPEA AND POTATO CURRY
You could also make this curry in a slow cooker, just make sure that you prepare the veggies first by sautéing them and then put everything together with the vegetable stock and crushed tomatoes in a slow cooker. Cook on low for 8 hours, or on high for 4 hours. Stir in the frozen yogurt when the curry is ready, serve over white rice or with naan bread and top with crushed roasted peanuts and chopped parsley.
If you make this chickpea and potato curry, please don’t forget to rate this recipe and share a picture on social media. Tag #LittleSunnyKitchen in your posts as I would really love to see what you make! Thank you for supporting Little Sunny Kitchen, so I can keep sharing my family recipes with you for free.
Chickpea and Potato Curry
- 2 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 2 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground paprika
- 1 tbsp curry powder medium heat
- 1/4 tsp ground black pepper
- 600 grams potatoes peeled and cubed
- 250 grams chickpeas tinned cooked
- 1/2 litre vegetable stock low sodium
- 150 grams crushed tomatoes tinned
- 1/2 tsp salt
- 4 tbsp yogurt
- 2 tbsp peanuts roasted and crushed
- 2 tbsp parsley chopped
- In a large saucepan, heat olive oil and saute onions until they're soft and translucent. Add garlic and cook for 1 more minute while stirring regularly.
- Add the spices, cook and keep stirring for 1 more minute or until fragrant.
- Add potatoes and cook for a couple of minutes, then add the chickpeas.
- Add vegetable stock, and crushed tomatoes. Bring to a boil, then cover with lid, reduce the heat and let it simmer. Add salt.
- Check in 5-10 minutes, if the potatoes are soft it means that the curry is ready. Stir in yoomoo frozen yogurt, and serve over white rice with crushed peanuts.
This post is sponsored by yoomoo frozen yogurt. Thank you for supporting the brands that make Little Sunny Kitchen happen. All opinions are my own.