Chana Aloo Curry

This is a tasty curry. Go easy with the spices of you don’t like things too spicy!

Recipe adapted from Recipe Tin Eats.

This recipe is: vegetarian, vegan, gluten free


  • 3 tbsp oil
  • 1 large onion, diced
  • 2 large garlic cloves, minced
  • 2 tbsp curry powder
  • 1 tsp All Spice powder
  • 1½ tsp smoked paprika (can substitute with sweet or ordinary paprika)
  • 2 tsp dried thyme leaves
  • 1 tsp cumin powder
  • 1/2 tsp cayenne pepper
  • 1 tsp white pepper (or ½ tsp black pepper)
  • 8 oz potatoes, 1/2″ dice
  • 2- 15 oz cans of chickpeas, drained
  • 14 oz fire roasted diced tomatoes
  • 2 cups vegetable broth/stock
  • 2 scallions, sliced
  • 2 tbsp fresh parsley, finely chopped


  1. Heat oil in a large skillet over medium heat. Add the onion and cook for 4-5 minutes, until translucent. Add the garlic and cook for about 1 minute, until fragrant. Add the spices and potato, and cook for 2 minutes. Add a splash of stock if the spices start to stick.
  2. Add remaining ingredients and bring to a simmer. Simmer for 15-20 minutes, until potatoes are tender and sauce has thickened.
  3. Add sour cream, yogurt, cashew cream, or cream cheese if you want a creamier curry. Add salt if necessary, and serve with rice.

Serves 4-6.


One Comment Add yours

  1. Looks delicious!


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