Chickpea and Potato Curry (Chana Aloo)

Chickpea and Potato Curry (Chana Aloo)

Chickpea and Potato Curry


  • 2 tbsp coconut oil

  • 1 onion, chopped

  • 4 minced garlic cloves

  • 2 tsp minced fresh ginger

  • 1/4 tsp chili flakes

  • 1 tsp coconut sugar

  • 2 tsp sea salt

  • 1/4 tsp pepper

  • 1 tbsp madras curry powder

  • 1 tbsp garam masala

  • 1/2 tsp each dried thyme, cumin and turmeric

  • 2 tbsp tomato paste

  • 3 cups chicken stock (or vegetable stock)

  • 2 cups chopped potatoes

  • 2 19oz cans of chickpeas, rinsed and drained

  • 1/4 cup chopped fresh cilantro

  • 1-2 tsp fresh lemon juice


  • In a large pot, melt coconut oil.
  • Add onion. Cook for a minute.
  • Add chili flakes, garlic and ginger. Cook for another couple of minutes.
  • Add sugar, salt, pepper and spices. Stir well.
  • Add the tomato paste and mix well.
  • Add the stock and potatoes. Bring to a boil. Add the chickpeas. Lower heat, cover and simmer until potatoes are tender, around 15-20 minutes. If you want it thicker, simmer uncovered for another few minutes.
  • Mix in the lemon juice and cilantro. Serve over basmati rice. Enjoy!

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