Chana and Aloo (Chickpea and Potato Curry)
photo by MariaLuisa
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 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
- salt
- 1 chili pepper (optional)
directions
- Heat a medium sized pot on medium high with some oil.
- When oil is hot add in onion, bay leaf, chili, cumin & mustard seeds.
- Sauté until the onion starts to go translucent add in garlic.
- Sauté until mixture starts to brown add in sugar and curry powder. Add in more oil as needed.
- Fry 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).
- Add 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.
- Bring 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.
- Add salt to taste.
- Great on it's own, with some naan bread or on some rice.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This recipe rocked my world! I'd never made curried anything before, and this turned out so good! I didn't have a chili pepper, but with all the curry it still turned out plenty spicy (I like my foods very spicy, so I was happy). It was easy to make, economical, and delicious, what more could you want? Thanks for sharing this, Jazmina!
-
This is similar to how I make mine, except I cook the potatoes in the oil first to brown them and get them soft, add onions and cook those, then add spice, coconut milk, and chickpeas. Finishing it off with lemon and fresh cilantro is KEY to rounding out the flavor with some freshness. Plus some well seasoned basmati rice with peas. My favorite Indian dish!
see 7 more reviews
Tweaks
-
This recipe was great. It was very easy to make and very economical. The taste was milder than I expected but that isn't necessarily a bad thing. I substituted one sweet potato for one of the potatoes and I added in one cup of frozen spinach and 1/2 cup of peas to improve the nutritional value of the recipe. I also used light coconut milk in place of coconut cream in order to cut back on calories and fat. I will definitely be making this again.
RECIPE SUBMITTED BY
Jazmina
United States