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Hearty Vegan Chickpea and Potato Curry (Aloo Chole Masala Style)

Close-up of a white bowl filled with vibrant yellow chickpea and potato curry.
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Make this simple, satisfying chickpea and potato curry. This recipe delivers deep flavor using accessible ingredients for a comforting weeknight meal.

Ingredients

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  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper (adjust for spice)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup vegetable broth
  • 2 medium potatoes (about 1 pound), peeled and cut into 1-inch cubes
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1/2 cup full-fat coconut milk (for creamy texture)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon sugar
  • 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

  1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  3. Stir in the cumin, coriander, turmeric, and cayenne pepper. Cook the spices for 30 seconds, stirring constantly, until aromatic.
  4. Pour in the diced tomatoes and vegetable broth. Bring the mixture to a simmer.
  5. Add the cubed potatoes to the pot. Cover and cook for 10 to 12 minutes, or until the potatoes begin to soften.
  6. Stir in the rinsed chickpeas, coconut milk, salt, and sugar. Return the curry to a gentle simmer.
  7. Cook uncovered for another 5 to 7 minutes, allowing the sauce to thicken slightly and the potatoes to become fully tender.
  8. Taste the curry and adjust salt or spice level as needed.
  9. Remove from heat. Garnish generously with fresh cilantro before serving.

Notes

  • Serve this flavorful curry sauce base over basmati rice or with warm naan bread for a complete meal.
  • For a spicier chickpea potato masala, add a finely chopped green chili with the garlic and ginger.
  • If you prefer a thicker stewed potatoes and chickpeas texture, mash a few potato pieces against the side of the pot before the final simmer.

Nutrition

Find it online: https://hearthbite.com/chickpea-and-potato-curry-recipe/