Easy Chickpea Curry with Potato (Chana Aloo Curry)

Nutrition Notes

Ingredients

• 28 oz / 800g canned chickpeas (2 x 14oz/400g cans) (, drained (Note 3))
• 14 oz / 400g canned crushed tomatoes
• White rice
• 1 1/2 cups (225g) potatoes (, cut into 1.2cm / 1/2" cubes)
• 2 cups (500ml) vegetable or chicken broth/stock
• 3 tbsp (65ml) cooking oil (I used vegetable)
• Basmati rice
• 1 1/2 tsp smoked paprika (or normal or sweet)
• 2 scallion/shallot stems (, sliced (green & white part))
• 2 tbsp fresh parsley (, finely chopped (or coriander/cilantro))
• 1 large onion (, diced (brown, white, yellow))
• 3/4 tsp cayenne pepper
• 2 tbsp curry powder (Note 3)
• 1 tsp All Spice powder
• 1 tsp nutmeg powder (or 1/2 tsp freshly grated)
• 1 tsp white pepper (or 1/2 tsp black pepper)
• 2 tsp dried thyme leaves (or 3 tsp fresh)
• 2 large garlic cloves (, minced)
• 1 tsp cumin powder
• Salt to taste

Preparation

1. 1

   Step 1

   Heat oil in a large pot or very deep skillet over medium high heat.
2. 2

   Step 2

   Add onion and garlic, cook for 3 minutes until onion is translucent.
3. 3

   Step 3

   Add Curry Spices and stir for 1 minute.
4. 4

   Step 4

   Add the potatoes and stir to coat in the Spices. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
5. 5

   Step 5

   Add the chickpeas, tomatoes and vegetable or chicken broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
6. 6

   Step 6

   Adjust salt to taste, stir through scallions/shallots and parsley.
7. 7

   Step 7

   Serve with rice - basmati would be ideal, or Coconut Rice if you're wanting to impress. To go all out, add some Easy Soft Flatbreads!

8. Bon appetit!