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Easy Chickpea Curry Spiced Potato Bowl. 1 Pot Chickpea Curry – Chana Masala served with rice or cooked grains and 5 ingredient Spiced Potatoes. Chickpeas in Spiced tomato onion sauce. 30 minutes. Vegan Gluten-free Soy-free Recipe. Pin this post.Â
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There are hundreds of chana masala recipes on the web. Chana masala has become a generic term for anything with chickpeas in tomatoey saucy curry (sauce) with a combination of any spices. Choley, the traditional Indian Chana masala is a much more involved recipe and has a specific flavor profile. There are many family recipes, and regional chana masala /chole recipes that are different and then there are adapted recipes depending on the country, person and region. As a North Indian, I am partial to the traditional flavor and texture when anyone offers me some Chole.
I do make faster variations. They are just that. Faster chickpea curry. Ain’t this the traditional chole/choley, but is easy, flavorful and quick Chickpea curry. A Chana Masala you can build up on. Try it with some chopped onion, cilantro and lemon with roasted veggies, potato cutlets, flatbread or rice.Â
I served these curried chickpeas with super quick spiced potatoes, some rice, chopped onion, lemon and cilantro. Bliss!
More bowls from the blog
- Curried Kidney Bean Bowl with quinoa, zucchini, mango salsa
- Moroccan Chickpea Cauliflower Bowl with herb dressing
- Shawarma Chickpeas, Sweet Potato Buddha BowlÂ
- Masala Chickpea bowl with creamy chickpea dressing.
- Quinoa Cauliflower Bowl with almond Sriracha sauce
- Chickpea Aloo Chaat Bowl with Date Tamarind Chutney
For traditional flavors, add 1-2 tsp chole /chana masala spice blend. You can find the spice blend in Indian stores or online on amazon.Â
Easy Chickpea Curry Spiced Potato Bowl
Ingredients Â
For the Chickpea Curry
- 2 teaspoons oil
- 1 cup chopped red onion
- 4 to 5 garlic cloves, finely chopped or 1 tablespoon paste
- 1 inch ginger, minced or 1 tablespoon paste
- 1 green chile, such as Serrano, Thai, or Indian, finely chopped or use a tablespoon bell pepper
- 1 teaspoon ground cumin
- 2 teaspoon ground coriander
- 1 teaspoon garam masala, or chole/chana masala spice blend, or more, to taste
- 1/2 teaspoon turmeric
- 1/4 to 1/2 teaspoon cayenne or Indian red chili powder
- dash black pepper
- generous pinch ground cinnamon, optional
- generous pinch ground clove, optional
- 2 large tomatoes, chopped small, or 3 medium
- 1 tsp lime or lemon juice
- a handful of chopped cilantro, 1/4 cup loosely packed, optional
- 15 oz can chickpeas, washed and drained, or 1.5 cups cooked chickpeas
- 1 cup or more water
- 3/4 tsp salt , divided, less or more depending on if the chickpeas were salted
- 1/4 tsp sugar if needed
- lime juice and chopped onion for garnish
For the Spiced Potatoes
- 1/2 teaspoons mustard seeds,, optional
- 2 yukon gold potatoes, cubed into small pieces
- 2 teaspoon oil
- 1/2 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon garlic powder
- 1/4 to 1/2 teaspoon cayenne, or 1 teaspoon Kashmiri chili powder
- 1/2 teaspoon or more salt
InstructionsÂ
Make the chickpea curry.
- Heat oil in a saucepan over medium high heat. Add chopped onion, chili and pinch of salt and cook until golden (5 to 6 minutes). Add splashes of water to help the onions cook evenly. Add ginger and garlic and cook for a minute. If using ginger garlic paste, cook for half a minute.
- Reduce heat to medium. Add the spices and mix in. Cook the mixture for a minute until the spices get fragrant.
- Add tomatoes, lime and a splash of water and cook until the tomatoes are saucy. (Use more or less tomatoes, to preference). Mash the larger pieces, so they cook and get jammy, 4 to 5 minutes.
- Add the cilantro if using, chickpeas, water, salt and mix in. Cover, reduce heat to medium low and cook for 15 minutes or more or until the chickpeas pick up some flavor. Taste and adjust salt, heat, tang (lime). Simmer uncovered for a few minutes, if needed. Mash some of the chickpeas, add 2 tablespoons non-dairy yogurt or cream for creaminess (optional). Serve with the potatoes (below), and a garnish of chopped onion, cayenne and a good dash of fresh lime or lemon juice.
Make the spiced potatoes.
- Add oil in a skillet over medium high heat. When hot, add mustard seeds, let them start to change color and lighten or pop, and then add the potatoes. Toss to coat with the oil. Even then out and cook for 2-3 minutes. Add all the spices and salt toss to coat. Reduce heat to medium low. Cover and cook for 10-12 minutes. Cook until the potatoes are tender to preference. You can also fold in some spinach or greens in the last 2 minutes. Taste and adjust salt and spices. Uncover and increase heat to medium high and cook for a minute to crisp up the potatoes. Then serve with the chickpea curry/chana masala!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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one of the best easy vegan meal, super delicious easy and quick. thank you for this great vegan meal
It was so yum! Thanks
I made this for dinner tonight, and my husband said it’s the best food I’ve ever cooked for him! Thank you for sharing your recipes!
Awesome!
OMG! I have tried so many curry recipes from Youtube (made by non-Indians) and I could never make it taste like the ones from restaurants. This is the first recipe of yours I’ve tried, and seriously, it was the BEST! I certainly need to expand my pantry and get more spices. Thank you for the great recipe. =)
yay! I am so glad you found my blog and loved this. I have a ton of Indian recipes traditional and simplified versions. Happy Cooking! Yes, a few spice investment will go a long way. Get some from an Indian store as they are much cheaper and you can get a good set of spices and blends within a few bucks.
I do this several times a month, double the recipe so it lasts for a few days! I usually sub the tomatoes for crushed in cans because it’s cheaper (I should cook my own chickpeas too). One of my favorite recipes, definitly!
Perfect weeknight meal!
Absolutely fabulous…as always!! Added cauliflower & peas to the potatoes & it was great!!
Made this for dinner tonight – really enjoyed and will definitely be making it again 🙂
I just made this for dinner with aloo gobi, and my picky son ate a gazillion servings of it! Everybody else loved it too! Thanks, Richa.
Awesome!