Indian Main Courses

Easy Chickpea Curry and Spiced Potato Bowl

Name: Easy Chickpea Curry and Spiced Potato Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 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 chili (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; handful of chopped cilantro (1/4 cup loosely packed, optional); 15 ounce can of chickpeas (washed and drained, or 1.5 cups cooked chickpeas); 1 cup water (or more, if needed); 3/4 teaspoon salt (divided, less or more depending on if the chickpeas were salted); 1/4 teaspoon sugar if needed; lime juice and chopped onion for garnish; 1/2 teaspoons mustard seeds (optional); 2 yukon gold potatoes (cubed into small pieces); 2 teaspoons 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

Easy Chickpea Curry Spiced Potato Bowl. 1 Pot Chickpea Curry – Chana Masala served with rice or cooked grains and…

Ready 45 minutes
Serves 4
Prep 15 minutes
Cook 30 minutes

Jump to the recipe

Easy Chickpea Curry and Spiced Potato Bowl

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.

I served these curried chickpeas with super quick spiced potatoes, some rice, chopped onion, lemon and cilantro. Bliss!
more
Easy Chickpea Curry Spiced Potato Bowl. Quick Chickpea Curry served with rice or cooked grains and 5 ingredient Spiced Potatoes. Vegan Gluten-free Soy-free Recipe | VeganRicha.com

More bowls from the blog

Easy Chickpea Curry Spiced Potato Bowl. Quick Chickpea Curry served with rice or cooked grains and 5 ingredient Spiced Potatoes. Vegan Gluten-free Soy-free Recipe | VeganRicha.com

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.

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Recipe

Easy Chickpea Curry Spiced Potato Bowl

This easy chickpea curry (chana masala) pairs beautifully with these quick, flavorful, spiced potatoes. This is a satisfying meal perfect for a busy weeknight! (gluten-free, soy-free, nut-free)

Serves 4
Prep 15 minutes
Cook 30 minutes
Total 45 minutes

Ingredients

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 chili (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
handful of chopped cilantro (1/4 cup loosely packed, optional)
15 ounce can of chickpeas (washed and drained, or 1.5 cups cooked chickpeas)
1 cup water (or more, if needed)
3/4 teaspoon salt (divided, less or more depending on if the chickpeas were salted)
1/4 teaspoon 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 teaspoons 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

Instructions

Make the chickpea curry.

1
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.
2
Reduce heat to medium. Add the spices and mix in. Cook the mixture for a minute until the spices get fragrant.
3
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.
4
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.

Meanwhile, make the spiced potatoes.

5
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.
6
Serve with the chickpea curry/chana masala, rice or grain of choice, and toppings of choice, like sliced cucumber and/or onion, lemon or lime juice, and chopped cilantro.

Notes

This recipe is naturally gluten-free, soy-free, and nut-free. For traditional flavors, add 1-2 teaspoons chole/chana masala spice blend instead of garam masala. You can find the spice blend in Indian stores or online on amazon. I usually chop the onion, chili, ginger and garlic in a food processor and pulse to make finely chopped mix. And cook it all together. Or use ginger garlic paste to save some or all chopping time For Variation: (less active time) Blend onions, garlic, ginger, chile, spices, tomatoes, cilantro into a smooth puree. Add to the pan with oil over medium heat. Cook for 15 minutes, or until onions do not smell raw, stirring occasionally. Add chickpeas, lime and the rest of the ingredients and cook.