Quick and Easy Coconut Chickpea Curry Recipe (Chana Aloo)

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Cooking Method: Sauteing, Simmering

Cuisine: African, Indian, Thai, Turkish

Courses: Dinner, Lunch

Difficulty: Beginner

Servings: 6

Calories: 385

Description

This easy coconut chickpea curry recipe features plump chickpeas, tender sweet potatoes, and red bell peppers, simmered in a creamy coconut milk broth with warm spices.

Ingredients

For the Aromatics & Base

3 tablespoons of neutral cooking oil (coconut or vegetable oil)
1 large yellow onion, finely diced
4 cloves of garlic, minced
1½ inch knob of fresh ginger, finely grated

For the Main Ingredients

1½ lbs of sweet potatoes, peeled and cut into uniform ½-inch cubes
1 large red bell pepper, thinly sliced
2 ounces (15) cans of chickpeas, drained and thoroughly rinsed

For the Spices

2 tablespoons of high-quality madras curry powder
1 teaspoon of ground turmeric
1 teaspoon of ground cumin
1/2 teaspoon of ground coriander
1/2 teaspoon of smoked paprika
1/2 teaspoon of Garam masala
1/4 teaspoon of cayenne pepper or red pepper flakes

For Liquids & Enrichment

2 cans (13.5 oz) of full-fat coconut milk
1 cup of low-sodium vegetable broth or water
1 can (14.5 oz) of can diced tomatoes

For Finishing & Seasoning

1 teaspoon of fine sea salt, plus more to taste
2 tablespoons of fresh lime juice
1/2 cup of fresh cilantro (coriander), chopped, for garnish
freshly ground black pepper

How to Make Chickpea Curry (Step-By-Step Instructions)

1
Prepare Your Ingredients
- Cut the sweet potatoes into precise ½-inch cubes.
- Finely dice the onion, mince the garlic, and grate the ginger.
- Measure all dry spices into a single small bowl, and save the Garam Masala for the final step.
- Drain and rinse the canned chickpeas thoroughly to reduce excess sodium and prevent the "canned" taste.
2
Sauté the Aromatics
- Heat the cooking oil in your heavy-bottomed pot over medium-high heat.
- Once the oil is shimmering, add the diced onion.
- Sauté, stirring frequently, for about 4 minutes until the onion is translucent and softened.
- Add the minced garlic and grated ginger, cooking for precisely 1 minute.
- Watch closely to ensure the garlic does not turn brown, which can introduce bitterness.
3
Bloom the Spices
- Reduce the heat to medium-low.
- Add the bowl of pre-measured dry spices (curry powder, turmeric, cumin, coriander, paprika, and cayenne).
- Crucially, do not stir immediately.
- Allow the spices to toast undisturbed in the hot oil for 30 seconds to bloom.
- Then, stir constantly for another 30 seconds.
- This process releases the essential flavor oils, transferring them directly into the fat and building the foundation of the curry.
- If the mixture becomes excessively dry or starts to stick, add a small splash of vegetable broth to prevent scorching.
4
Add the Sweet Potatoes and Bell Peppers
- Immediately add the uniformly cubed sweet potatoes and the sliced red bell pepper.
- Stir the vegetables thoroughly for 1 to 2 minutes, ensuring every piece is completely coated in the intensely fragrant, toasted spice mixture.
5
Add the Liquids
- Pour in the full-fat coconut milk (including the thick cream layer), the vegetable broth, and the diced tomatoes.
- Stir thoroughly to fully blend the spiced base into the liquid.
- Season the curry with the initial measure of salt and black pepper.
6
Simmer and Tenderize
- Raise the heat slightly and bring the curry just to a gentle simmer (small bubbles should rise occasionally).
- Immediately reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 15 minutes.
- A gentle simmer, rather than a boil, prevents the sweet potatoes from disintegrating while ensuring the flavors meld gently.
7
Add the Rinsed Chickpeas
- After 15 minutes, remove the lid.
- Add the rinsed chickpeas.
- Continue to simmer, uncovered, for an additional 5 to 10 minutes.
- The cooking is complete when the sweet potatoes are easily pierced with a fork (fork-tender).
- If the sauce is thinner than preferred, use a potato masher or the back of a large spoon to gently crush about ⅓ of the softened sweet potatoes and chickpeas against the side of the pot.
- Stir this starchy paste back into the curry to thicken the sauce.
8
Add the Garam Masala
- Remove the pot completely from the heat.
- Stir in the Garam Masala and the fresh lime juice.
- Adding the Garam Masala at the very end ensures its fragrant, sweet notes remain vibrant and fresh.
9
Serve and Garnish
- Taste the curry and adjust the seasoning.
- Sometimes, a little extra salt or a squeeze of lime juice is all it takes to make the flavors really shine.
- Serve your sweet potato chickpea curry piping hot over your chosen starch, garnished generously with fresh cilantro.

Nutrition Facts

Servings 6

Serving Size 1.5 cups (approximately 375g)

Amount Per Serving
Calories 385kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 15.5g78%
Sodium 420mg18%
Potassium 750mg22%
Total Carbohydrate 40g14%
Dietary Fiber 10g40%
Sugars 8g
Protein 10g20%

Vitamin A 9500 IU
Vitamin C 58 mg
Calcium 75 mg
Iron 4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The fastest way to ruin a curry is to burn the spices or garlic, which makes it bitter, so keep the heat medium-low, stir constantly, and add a splash of liquid if the pan starts to blacken.
Once the coconut milk is added, never let the curry boil; a gentle simmer is needed for the sweet potatoes to cook evenly and for the coconut milk to stay smooth and stable.
If the coconut chickpea curry tastes flat or dull, it usually just needs a bit more acid, like lime juice, or salt to bring out the complex flavors before serving.
If the curry is too thin, remove the lid and raise the heat slightly for the last 5 to 10 minutes to reduce it, and if it’s too thick, stir in a little water or broth.