1/1 Photo of Chana and Aloo (Chickpea and Potato Curry)
This is a west indie dish, that will please any curry lover. Friends are always asking me for this recipe, so I will post it up here for all to enjoy! You can take this recipe and use it as a base adding in other veggies, tofu or meats. Enjoy!
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Units: US | Metric
- 1 (12 ounce) can chickpeas
- 1 (12 ounce) can coconut cream
- 5 large potatoes (diced)
- 1 medium onion (minced)
- 5 garlic cloves (minced)
- 1 bay leaf
- 1 teaspoon cumin seed
- 1 teaspoon mustard seeds (optional)
- 3 tablespoons curry powder
- 1 tablespoon sugar
- 1 -3 tablespoon olive oil
- 1 chili pepper (optional)
- 1Heat a medium sized pot on medium high with some oil.
- 2When oil is hot add in onion, bay leaf, chili, cumin & mustard seeds.
- 3Sauté until the onion starts to go translucent add in garlic.
- 4Sauté until mixture starts to brown add in sugar and curry powder. Add in more oil as needed.
- 5Fry until mixture becomes dark brown not burnt it doesn't take to long and add in coconut milk, stir well. (This is a great basic curry).
- 6Add in your potatoes and chickpeas, at this point you may need to add in some water, you want the liquid to be about one inch below the vegetable level. Stir well.
- 7Bring mixture to a boil, stir and turn heat down to medium low, cover and cook, stirring the curry every few minutes, until potatoes are done. It is ok if the potatoes fall apart in fact it is yummier that way. Takes 15-20 minutes.
- 8Add salt to taste.
- 9Great on it's own, with some naan bread or on some rice.
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Nutritional Facts for Chana and Aloo (Chickpea and Potato Curry)
Serving Size: 1 (687 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 838.3
- Calories from Fat 176
- Total Fat 19.5 g
- Saturated Fat 14.0 g
- Cholesterol 0.0 mg
- Sodium 318.0 mg
- Total Carbohydrate 155.3 g
- Dietary Fiber 16.2 g
- Sugars 52.2 g
- Protein 15.7 g