In my opinion, curry is good any time of year, but specifically now, these cold and rainy spring temperatures have me craving warm comfort food even more! This Chickpea and Potato Curry is one of those those meals that’s so satiating, carnivores won’t even realize it’s vegan- it’s the perfect meatless main!
I’ve had a lot of curries in my life- both pre and post veganism, and one thing always stays the same- I’m really not that interested in what’s in the dish, but more so looking for how the CURRY itself tastes. The creamy sauce and diversity of spices being lapped up by some fluffy Basmati or a warm piece of naan make me one happy girl. Besides, I can’t even count the number of times I ordered a curry made with chicken, and the meat was unrecognizable. It was usually just tough, misshapen pieces that felt obliged to eat for protein…now I know better.
Chickpeas also go by the name, Garbanzo Beans, which better classifies them into the pulse family. Just like other varieties of beans, they are most popularly known for being an excellent source of plant-based protein and for being a rich source of fiber. A simple half cup provides 7-8g of protein and 6-7g of fiber. Fiber not only helps you manage your weight by keeping you feeling full longer and by stabilizing your blood sugar, but it also helps to lower total cholesterol in your body, helping to prevent heart disease by lessening the hardening of arterial walls. Did you know the average American gets less than half the daily fiber recommendation? Count yourself out of the statistic by getting your daily dose of fiber in this Chickpea and Potato Curry!
Contributing 35% of your daily needs, chickpeas also provide 3x more folate per serving than kale. Folate works with fiber to prevent the clogging of arteries, in addition to being one of the nutrients required by the body to make red blood cells. Red blood cells help carry oxygen from the lungs to rest of the body, and without a proper supply you’re likely to suffer from shortness of breath and feel weak or fatigued, in addition to many other symptoms. Iron also works to ensure proper blood production- luckily, a 1/2 cup serving of chickpeas also supplies 13% of your recommended iron intake for the day.
When it comes time for your make this recipe, be sure you don’t throw the liquid from the chickpea can away! Instead, use it to make aquafaba, the creamy meringue I use as part of the base for my mouth watering Sky High Chocolate Mousse Pie. I know it sounds disgusting to cook with that chickpea goop, which is why it took me months to jump on the aquafaba train, but I am so glad I did! Aquafaba tastes just like regular meringue, and it’s so irresistably fluffy it literally makes me giddy!
Since curries can sometimes be a bit dense, a like to squirt mine with a bit of lime juice to add some brightness, and before serving, drizzle with a bit of cashew cream (or yogurt) to add a little lightness to the creamy base. And most importantly, curry must be served over fluffy basmati rice, and/or with a piece of hot, soft naan! Really, I shouldn’t have put an “or” option, because you’re definitely going to want both 😉
This recipe is one that inspired by my trip to Montreal, where I had my first Chickpea and Potato Curry experience at Aux Vivres. I wanted to try everything on the menu at this place, because one dish just kept being better than the other! Unfortunately, I didn’t fully make it through their entree options, because their Chana Aloo was so damn good, I ended up ordering it 4 times! Since flying to Montreal on my lunch break isn’t exactly feasible, and I assume it doesn’t fit your schedule either, I knew I had to recreate it…You’re Welcome.
At Aux Vivres, they also served their Chickpea and Potato Curry with an Apple and Date Chutney to add a bit of sweetness to the spice profile. I really loved spreading some chutney on the naan, and then spooning the curry on top, but unfortunately, I haven’t nailed the chutney recipe yet. You’ll see it pictured in some of these shots, but for the amount of work it is, I don’t want you to go through all that trouble unless it’s absolutely worth it! So for now, I recommend doing without (the horror!), using your favorite store bought chutney, or perhaps just sprinkling on a bit of chopped up dates if you’re really craving that sweet and salty combo!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Chickpea and Potato Curry - Chana Aloo
This Chickpea and Potato Curry is one of those those meals that's so satiating, carnivores won't even realize it's vegan- it's the perfect meatless main!
- 2 1/2 T curry powder
- 2 tsps turmeric
- 2 small-medium russet potatoes
- 1 yellow onion - finely diced
- 3 large cloves garlic - minced
- 1 inch piece fresh ginger - minced
- 1/2-1 whole habanero chile
- 3 roma tomatoes - diced, with juice
- 1 1/2 cups vegetable broth - added 1/2 cup at a time
- 1 cup cilantro - packed
- 1/2 cup water
- 2 cans chickpeas - drained and rinsed
- 1/2 tsp sea salt - more to taste
- 1/2 tsp garam masala
- 1 lime - juiced
- 2-3 tsp granulated stevia - to taste
- Basmati Rice - prepared according to package instructions, for serving
- Naan - for serving
- Peel and cut potato into ¾-1 inch chunks. Heat olive oil in a pan and add the turmeric and curry to toast. Then add in the potatoes, and cook for about 5-8 minutes until softened. Add in the onion, and saute until softened, another 4-6 minutes. Next, add the habanero chile, followed by the garlic. Cook 1 minute.
- Once the garlic is fragrant, add in the tomatoes. Allow to cook a couple minutes. As the tomatoes are simmering with the curry, roughly mash the potatoes in the pot. If you find they are difficult to mash because they are still hard, add in a 1/2 cup of broth, and allow to simmer a until they can be smashed a bit.
- Meanwhile, puree the cilantro with ½ cup water until smooth. Add to the pot with the chickpeas. Add sea salt to taste. Add the remaining 1 cup of broth, and additional water (if needed) to just cover the mix. Heat the mix to a just below a boil, cooking until the potatoes are very soft and chickpeas are tender, about 20-30 minutes.
- Finally, add the garam masala, lime juice, stevia (if using), and adjust any other seasonings to taste. You can allow to continue simmering, or serve right away over basmati right with a side of naan. Garnish with a bit of cashew cream and additional cilantro, if desired.