Vegan Chana Aloo Curry Chickpeas and Potatoes
Vegan Chana Aloo Curry is a hearty and flavorful dish that combines chickpeas and potatoes in a richly spiced tomato-based gravy. This vegan version of the classic Indian curry is not only delicious but also packed with plant-based protein and essential nutrients.
INGREDIENTS
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 2 large potatoes, peeled and diced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1-2 green chilies, chopped (adjust to your spice preference)
- 1 can (14 oz) diced tomatoes
- 1 cup water or vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika (for color)
- 1/2 teaspoon garam masala
- 1/4 teaspoon cayenne pepper (adjust to your spice preference)
- Salt to taste
- 2 tablespoons vegetable oil
- Fresh cilantro leaves, chopped, for garnish (optional)
- Cooked rice or naan, for serving
INSTRUCTIONS
Prepare the Potatoes:
In a large skillet or pan, heat the vegetable oil over medium heat.
Add the diced potatoes and cook for about 8-10 minutes, or until they start to turn golden brown. Stir occasionally to prevent sticking.
Once the potatoes are lightly browned, remove them from the pan and set them aside.
Make the Chana Aloo Curry:
In the same pan, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
Stir in the minced garlic, grated ginger, and green chilies. Sauté for another 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, ground turmeric, paprika, garam masala, cayenne pepper, and salt. Stir to combine the spices with the onions.
Pour in the diced tomatoes and cook for 5-6 minutes, allowing the tomatoes to break down and the mixture to thicken.
Add the cooked chickpeas and sauté for another 2-3 minutes.
Return the browned potatoes to the pan.
Pour in the water or vegetable broth, stirring to combine all the ingredients.
Reduce the heat to low, cover the pan, and simmer for about 15-20 minutes, or until the potatoes are tender and the curry has reached your desired consistency. You can add more water or broth if needed.
Serve the Vegan Chana Aloo Curry:
Taste and adjust the seasoning if necessary.
Serve the chana aloo curry hot, garnished with fresh cilantro leaves, alongside cooked rice or warm naan bread.
TIPS
- You can adjust the level of spiciness by adding more or less cayenne pepper or green chilies.
- Customize the consistency of the curry by adding more or less water or vegetable broth.
- Feel free to add other vegetables like spinach or peas for variation.
- Serve the chana aloo curry with basmati rice, jasmine rice, or your choice of naan bread.
- Leftovers can be refrigerated and reheated for a quick and satisfying meal.
NUTRITION VALUE
- Calories: 250-300 (approximate values)
- Carbohydrates: 40-45g
- Protein: 9-11g
- Fat: 6-8g
- Fiber: 8-10g
