Chana Aloo (Chickpea and Potato Curry)

Chana Aloo Curry

Chana Aloo Curry

One of my friends had surgery last week so I’m bringing her dinner tonight and prepared it last night so it’s all ready to go. She loves Indian food so I made a chickpea and potato curry dish and am serving it with brown basmati rice and whole wheat pita bread. She’s a real foodie (I mean she’s a read a cook book or online menu while she’s eating nightly kind of foodie) which makes me want to make something she loves even more. I saved enough to have for dinner tonight myself with leftover sushi rice and for lunch for another friend at school today. She requested it spicy so I added a good amount of cayenne pepper and red pepper flakes, but it’s easy to adjust to whatever amount of spice you like. I also didn’t want it as spicy as she did so I added some spices to hers after I took mine out.

I didn’t realize how fast this dish can be made and it comes together really quickly. I looked up some recipes for this dish and kind of threw my own together and hoped for the best. Lately I like to taste as I go and if it’s not how I want it I try to figure out what it needs to make it better and keep doing that until it’s how I want. I used low fat coconut milk because I’m watching my fat content, but if you want to you can use full fat for a thicker curry. You just saute veggies, throw in spices, add cans of chickpeas and tomatoes, bring to a boil, and then simmer for 20-30 minutes and serve over rice. Easy peasy! It’s also budget friendly because how cheap are cans of chickpeas and a bag of potatoes?? You can feed a lot of people for not a lot of money which is always a plus in my book, or checkbook.

Feel better Nicole!

Chana Aloo Curry

2 cans chickpeas, drained and rinsed

7-8 mini gold yukon potatoes, diced

1 can diced tomatoes, no salt added

1 yellow onion, diced

3/4 can low fat coconut milk

3 tbsp red curry paste, I use Thai Kitchen

1 tsp turmeric

1 tbsp garam masala

1 tbsp ground cumin

3 cloves garlic, minced

2 tsp cayenne pepper

3 cups chopped kale

red pepper flakes (optional)

Rice for serving

  1. In a large saute pan, saute onion and diced potatoes until onions are soft and then add garlic, garam masala, turmeric, cumin, and cayenne. Saute until fragrant, about 3 minutes.
  2. Add can of diced tomatoes, chickpeas, coconut milk, and red curry paste and combine.
  3. Bring mixture to a boil and then bring down to a simmer and let it thicken for 20-30 minutes until mixture is thick and creamy. Potatoes should be fork tender by then, so test before serving.
  4. Add in kale and stir until wilted.
  5. Serve on a bed of rice with a sprinkle of red pepper flakes if you want extra spice.

5 thoughts on “Chana Aloo (Chickpea and Potato Curry)

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