This is my South Indian-inspired Kurma-style chickpea and potato curry (Chana Aloo) - rich, creamy, and comforting without being heavy. The base is made with coconut milk, yogurt, and cashews, which gives that luscious, velvety texture that makes every bite so satisfying. It's mild enough for the whole family but easily adaptable if you prefer a bit of heat!

It's also a fantastic one-pot curry - less washing up, more flavor. I make this for my family (my 4-year-old also loves it!) regularly for weeknight dinners because it uses mostly pantry ingredients and takes under 30 minutes from start to finish. Serve with rice, naan, or even roti to scoop up that gorgeous sauce.

If you love this, check out my simple chickpea and spinach curry recipe for a quick option, or try my vegan chicken curry for a protein-rich alternative.

Ingredient Notes

Here is a quick overview of the handful of ingredients we use to make this recipe, plus a few potential substitutions. Scroll down to the recipe card for the exact quantities and instructions in one place.  

• Chickpeas: I use canned chickpeas for convenience - just drain and rinse before adding. If you're using dried chickpeas, soak and cook them ahead of time until tender.
  
• Potatoes: Waxy potatoes like Yukon Gold hold their shape well in curry, while floury ones (like Russet) will thicken the sauce more. Either works - it's just down to preference. Just make sure you dice the potatoes nice and small (skins removed) so that the potatoes cook fully.
  
• Coconut oil or ghee: Coconut oil gives a subtle tropical note, while ghee adds richness and depth.
  
• Garlic and ginger paste: This is a staple in Indian cooking - it adds the aromatic base note to the curry. If you're making it fresh, use about 2 cloves of garlic and a thumb of ginger. I just use a paste because I don't use fresh ginger that often, ordinarily!
  
• Cashew butter: Cashew butter (or blended soaked cashews) is what gives this curry its signature creamy consistency. You can also use almond butter in a pinch.
  
• Plain yogurt: Adds a gentle tang and creaminess. Use coconut yogurt for a vegan version.
  
• Coconut cream: For the best flavor and texture, use full-fat coconut cream. It makes the sauce glossy and rich.
  
• Spices: Turmeric, garam masala, cumin, and bay leaves give the curry its depth. You can add chili powder or fresh green chili if you like it spicier.
  
• Chopped tomatoes: These provide acidity and body - if you want a slightly sweeter sauce, you can use fresh diced tomatoes instead.

How to Make This Easy Chickpea and Potato Curry (Chana Aloo)

Here is a quick overview of making this easy chickpea and potato curry recipe - scroll down to the recipe card for the ingredients and instructions all in one place (and a printable version).

Step 1) Sauté the aromatics

Heat the coconut oil or ghee in a large pan over medium heat. Add the diced onion and sauté for 5 minutes until softened and translucent. Then, stir in the garlic and ginger paste, and cook for an additional 2 minutes, until fragrant.

Step 2) Toast the spices

Add the turmeric, garam masala, cumin, bay leaves, and salt. Stir into the onions for 1-2 minutes until fragrant - this step helps the spices bloom and develop flavor.

Step 3) Build the creamy base

Stir in the yogurt and cashew butter (or blended cashews) until well combined, then add the chopped tomatoes and the diced potatoes. Let everything simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.

Step 4) Simmer the curry

Add the chickpeas, water, and coconut cream. Stir well, cover, and simmer for 20 minutes, or until the potatoes are tender and the curry has thickened.

You might need to add a splash more water if the sauce reduces too much before the potatoes are cooked through.

Taste and adjust seasoning if needed. Garnish with chopped fresh cilantro and serve with fluffy basmati rice or naan.

Chef's Tips / Cooking Hacks

• For a spicier curry: Add 1 teaspoon Kashmiri chili powder or ½ teaspoon cayenne pepper with the other spices.
  
• For an even thicker sauce: Mash a few of the chickpeas and potatoes against the side of the pan toward the end of cooking.
  
• For a vegan version: Swap the yogurt for coconut or soy yogurt and use coconut oil instead of ghee.
  
• To make it nut-free: If you're avoiding nuts, swap the cashews for 2 tablespoons of sunflower seed butter or 3 tablespoons of coconut cream. Don't just omit the cashew butter without adding in an alternative, though, as the yoghurt can split without the cashew butter acting as a stabilizer.
  
• For a quicker meal: Parboil the diced potatoes at the same time as you cook the onions (diced small, they should only take 5-8 minutes to become tender). This will mean you can cut down the time to simmer the curry by about 10 minutes.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat with a splash of water or coconut milk to loosen the sauce.

This curry also freezes well for up to 3 months - just defrost overnight in the fridge before reheating.

FAQs

Can I use sweet potatoes instead of regular potatoes?
Yes! Sweet potatoes will make the curry naturally sweeter and even creamier - just note they cook a little faster, so check doneness after 15 minutes.

Can I make this in a slow cooker?
Absolutely. Sauté the onions and spices first, then transfer everything (except the yogurt and coconut cream) to the slow cooker. Cook on LOW for 6 hours or HIGH for 3 hours, then stir in the yogurt and coconut cream at the end.

What should I serve this with?
It's fantastic with basmati rice, coconut rice, or warm naan bread. For a lighter option, serve with cauliflower rice or a cucumber salad on the side.

Is this curry spicy?
As written, it's mild - perfect for families. But you can easily dial up the heat with extra chili powder or a few slices of fresh red chili added at the start.

When I originally published this recipe in 2020, the curry paste inspiration was adapted from the fabulous My Food Story. I have since updated the recipe in 2026, so the recipe may have strayed from this inspiration.