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Easy Chickpea Curry and Spiced Potato Bowl

July 12, 2016 By Richa 43 Comments

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Easy Chickpea Curry Spiced Potato Bowl. 1 Pot Chickpea Curry – Chana Masala served with rice or cooked grains and 5 ingredient Spiced Potatoes. Chickpeas in Spiced tomato onion sauce. 30 minutes. Vegan Gluten-free Soy-free Recipe. Pin this post. 
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Easy Chickpea Curry Spiced Potato Bowl. 1 Pot Chickpea Curry Chana Masala served with rice or cooked grains and 5 ingredient Spiced Potatoes. Vegan Gluten-free Soy-free Recipe | VeganRicha.com

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

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!

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

  • Curried Kidney Bean Bowl with quinoa, zucchini, mango salsa
  • Moroccan Chickpea Cauliflower Bowl with herb dressing
  • Shawarma Chickpeas, Sweet Potato Buddha Bowl 
  • Masala Chickpea bowl with creamy chickpea dressing.
  • Quinoa Cauliflower Bowl with almond Sriracha sauce
  • Chickpea Aloo Chaat Bowl with Date Tamarind Chutney

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. 

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

Print Recipe
4.83 from 23 votes

Easy Chickpea Curry Spiced Potato Bowl

Easy Chickpea Curry Spiced Potato Bowl. Quick Chickpea Curry Chana Masala served with rice or cooked grains and 5 ingredient Spiced Potatoes. Vegan Gluten-free Soy-free Recipe
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main
Cuisine: Indian
Servings: 4
Calories: 193kcal
Author: Vegan Richa

Ingredients

Chickpea Curry:

  • 2 tsp oil
  • 1/2 (0.5 ) medium red onion
  • 4 to 5 garlic cloves finely chopped
  • 1 inch ginger minced
  • 1 green chile finely chopped
  • 3/4 tsp (0.75 tsp) ground cumin
  • 1/2 tsp (0.5 tsp) ground coriander
  • 1/2 tsp (0.5 tsp) garam masala or use 1 tsp chole/chana masala spice blend
  • 1/2 tsp (0.5 tsp) turmeric
  • 1/4 to 1/2 tsp cayenne /red chili powder
  • a generous pinch of ground cinnamon and ground clove optional
  • 2 large tomatoes chopped small, or 3 medium
  • 1 tsp lime or lemon juice
  • a handful of chopped cilantro , 1/4 cup loosely packed
  • 15 oz can chickpeas washed and drained, or 1.5 cups cooked chickpeas
  • 1 cup (250 ml) or more water
  • 3/4 tsp (0.75 tsp) salt less or more depending on if the chickpeas were salted
  • a good dash of black pepper
  • 1/4 tsp (0.25 tsp) sugar if needed
  • lime juice and chopped onion for garnish

Spiced Potatoes:

  • 2 yukon gold potatoes cubed into small pieces
  • 1/2 tsp (0.5 tsp) turmeric
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 tsp garlic powder
  • 1/4 to 1/2 tsp cayenne
  • 1/2 tsp (0.5 tsp) or more salt

Instructions

  • Heat oil in a saucepan over medium heat. Add chopped onion, garlic, ginger, chili and pinch of salt and cook until golden ( 5 to 6 minutes.). I usually dump them in a food processor and pulse to make finely chopped mix. Saves all the chopping time.
  • Add the spices and mix in. Cook the mixture for a 1-2 minutes until the spices get fragrant.
  • Add tomatoes, lime and splash of water and cook until the tomatoes are saucy. (use more or less tomatoes to preference). Mash the larger pieces. 4 to 5 minutes.
  • Add the cilantro, chickpeas, water, salt and pepper and mix in. Cover 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. Serve with a garnish of chopped onion, cayenne and a good dash of fresh lime or lemon juice. With cumin scented rice from my book with a side of spiced potatoes or roasted veggies of choice,

Spiced potatoes:

  • Add all the ingredients to a skillet over medium heat and mix well. (Add a tsp of oil if needed). Add a 1/4 cup or more water and mix in. Cover and cook for 12 minutes. Toss, add more water if needed. Reduce heat to medium-low, cover and cook until the potatoes are tender to preference. 5 minutes. You can also fold in some spinach of greens in the last 2 minutes. Taste and adjust salt and spices.

Notes

For traditional flavors, add 1-2 tsp chole /chana masala spice blend instead of garam masala. You can find the spice blend in Indian stores or online on amazon.
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.
 
Nutrition is 1 of 4 serves

Nutrition

Nutrition Facts
Easy Chickpea Curry Spiced Potato Bowl
Amount Per Serving
Calories 193 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 784mg34%
Potassium 679mg19%
Carbohydrates 31g10%
Fiber 8g33%
Sugar 2g2%
Protein 8g16%
Vitamin A 530IU11%
Vitamin C 22.3mg27%
Calcium 75mg8%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.

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

Amazing Organization feature: 

One of my very good friends who works tirelessly in the animal Charities and sanctuaries field mentioned this fabulous organization. Animal Kind International is Great NonProfits’s 2015 top rated non profit. They support programs in many countries, be it Tanzania Tanzania Animal Welfare Society’s donkey welfare program, Street Cats Care in Jamaica, Senior Dogs in Honduras, Animal care services in Namibia, Ghana, Liberia, Sudan and so many more. Read about the partner orgs in these countries and their amazing work. 

Filed Under: gluten free, Indian Vegan Recipes, main course:India, soy free Tagged With: bowl, chickpeas, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Samanthra govender says

    July 13, 2016 at 1:35 am

    4 stars
    I love this recipe especially since my eldest daughter is vegan. How lucky I am to have found you. Definitely going to follow your blog.

    Reply
  2. Emily says

    July 13, 2016 at 9:37 am

    5 stars
    This chickpea curry is so good. I had to make it for dinner yesterday. We served it with whatever veggies we had roasted with curry powder.

    Reply
    • Richa says

      July 13, 2016 at 9:42 am

      Awesome!

      Reply
  3. Maria says

    July 14, 2016 at 6:46 pm

    That looks like a perfect dish. Chickpea curry is one of my favorite dishes but I’ve never attempted to make it myself. Thanks for making it look so simple! Also, happy to learn about Animal-Kind International and the important work they are doing.

    Reply
  4. Sharon vitullo says

    July 15, 2016 at 2:39 am

    5 stars
    I am going to make this tonight looks so yummy, your book is one of my favorite cook books, I have told my friends to get it

    Reply
  5. Paige says

    July 17, 2016 at 10:35 am

    5 stars
    I made the Chana Masala with spicy potatoes last night, it was so good ! Thanks for an awesome recipe!

    Reply
  6. Lisa says

    July 20, 2016 at 2:45 pm

    Thanks, Richa. We’ve got fried potatoes and cabbage for dinner tonight and I wanted a quick curry involving canned chickpeas that I could throw together when I get home from work. This fits the bill.

    Reply
    • Lisa says

      July 21, 2016 at 4:23 am

      4 stars
      Made the chickpeas — very tasty! And pretty quick. Good tip about chopping in processor; I used my mini processor and that saved work. Plus, I love that it’s a good amount for just two people.

      Reply
  7. Emily says

    July 21, 2016 at 11:11 am

    5 stars
    Made the entire bowl and it was soo good!

    Reply
  8. Marie says

    August 7, 2016 at 10:09 am

    4 stars
    Thank you for the bloody wonderful recipe.
    I added a bit of butter to soften the taste, and ate it with quinoa and skyr (Icelandic high-protein, youghurt-like product) to boost the protein level.
    And I loved it

    Reply
  9. Treasa says

    August 12, 2016 at 4:13 pm

    5 stars
    This curry is soooo good!! I made it for my omni husband and he raved about it too so that says a lot! The spuds were spicy – oh boy – but so good too!! So glad I found you on FB 🙂 Keep up the good work!

    Reply
    • Richa says

      August 12, 2016 at 4:56 pm

      Awesome! use less cayenne 🙂

      Reply
  10. Lisa says

    August 22, 2016 at 3:36 pm

    5 stars
    Made this again last night, along with the “My Dad’s Favorite Gobi Aloo” from your book — great meal! (We had rice and chapatis also.) I split one very large jalapeno pepper (seeds included) between the two dishes and used half or less of the cayenne, and the heat level was perfect for us. Oh, and I used fresh heirloom tomatoes in the chickpeas–the flavor was so good.

    Reply
    • Richa says

      August 22, 2016 at 6:19 pm

      yay!

      Reply
  11. Ghislaine says

    September 12, 2016 at 7:03 pm

    5 stars
    I just made this for dinner with aloo gobi, and my picky son ate a gazillion servings of it! Everybody else loved it too! Thanks, Richa.

    Reply
    • Richa says

      September 12, 2016 at 8:47 pm

      Awesome!

      Reply
  12. Cheryl says

    October 14, 2016 at 6:29 am

    Made this for dinner tonight – really enjoyed and will definitely be making it again 🙂

    Reply
  13. Jaclyn says

    October 16, 2016 at 8:10 pm

    5 stars
    Absolutely fabulous…as always!! Added cauliflower & peas to the potatoes & it was great!!

    Reply
  14. Jennifer says

    November 3, 2016 at 8:51 am

    5 stars
    Perfect weeknight meal!

    Reply
  15. Tova Jäderberg says

    January 6, 2017 at 7:04 am

    I do this several times a month, double the recipe so it lasts for a few days! I usually sub the tomatoes for crushed in cans because it’s cheaper (I should cook my own chickpeas too). One of my favorite recipes, definitly!

    Reply
  16. Yujeong Yun says

    February 10, 2017 at 2:41 pm

    5 stars
    OMG! I have tried so many curry recipes from Youtube (made by non-Indians) and I could never make it taste like the ones from restaurants. This is the first recipe of yours I’ve tried, and seriously, it was the BEST! I certainly need to expand my pantry and get more spices. Thank you for the great recipe. =)

    Reply
    • Richa says

      February 10, 2017 at 4:43 pm

      yay! I am so glad you found my blog and loved this. I have a ton of Indian recipes traditional and simplified versions. Happy Cooking! Yes, a few spice investment will go a long way. Get some from an Indian store as they are much cheaper and you can get a good set of spices and blends within a few bucks.

      Reply
  17. Anna says

    March 27, 2017 at 4:54 pm

    I made this for dinner tonight, and my husband said it’s the best food I’ve ever cooked for him! Thank you for sharing your recipes!

    Reply
    • Richa says

      March 27, 2017 at 7:11 pm

      Awesome!

      Reply
  18. Abigail says

    September 8, 2017 at 7:03 am

    It was so yum! Thanks

    Reply
  19. Steave Johnson says

    January 29, 2018 at 3:49 am

    5 stars
    one of the best easy vegan meal, super delicious easy and quick. thank you for this great vegan meal

    Reply
  20. Maria Koutsogiannis says

    February 12, 2018 at 10:59 am

    Yum! Love chickpea curry, this is perfect for a cold winter night. Thanks for sharing. Definitely pinning for later 😀

    Reply
  21. Pauline Orr says

    March 8, 2018 at 7:03 am

    5 stars
    I made this curry from some freshly slow cooked chickpeas and canned tomatoes and it was amazing. I loved the potatoes too. I’ll definitely be making this again.

    Reply
    • Richa says

      March 8, 2018 at 10:05 am

      yay!

      Reply
  22. Mukti Agrawal says

    April 21, 2018 at 12:23 am

    4 stars
    This looks really delicious.. Chole is India’s one of the oldest ingriedient !
    You have made these with tomato curry.. waoo ! Haven’t heard of that ..I am gonna try this for sure. Thanq so much & your Nutrition list is also catchy.

    Reply
    • Vegan Richa Support says

      May 6, 2020 at 11:47 am

      twists on the classics keep things fresh! thank you

      Reply
  23. Allie says

    June 9, 2018 at 1:31 pm

    5 stars
    This is one of my favorite recipes ever. The curry is like a vietnamese sweet and sour soup and the spiced potatoes are the perfect complement. Thank you for sharing this recipe with us! You have made my vegan journey so much easier.

    Reply
  24. Laura says

    August 19, 2018 at 10:27 am

    5 stars
    So fresh and delicious!

    Reply
  25. Sarah says

    September 26, 2018 at 8:24 pm

    Woah, it looks delicious…Can’t wait to make this!

    Reply
  26. Jess @ Living on Leaves says

    November 17, 2018 at 4:50 am

    5 stars
    This looks amazing, I love curry and love chickpeas!

    Reply
  27. Mor says

    January 8, 2019 at 4:30 am

    Looks amazing! can’t wait to try it! (with sweet potato).

    Reply
  28. Kora says

    October 18, 2019 at 8:08 pm

    This looks absolutely delish. I can’t wait to try this with my girlfriend. We’re both going vegan!

    I just don’t like cumin. What would be a good smoky alternative? I would love to try this but that tastes just bleh

    Reply
    • Richa says

      October 18, 2019 at 11:46 pm

      ground coriander or just omit

      Reply
      • fancypants#333 says

        October 28, 2020 at 6:25 am

        I love cumin and coriander ,but witch one should I use?

        Reply
        • Richa says

          October 28, 2020 at 1:13 pm

          You can use both for extra flavor

          Reply
  29. Kirsten says

    March 22, 2020 at 3:00 pm

    5 stars
    This recipe is fantastic! Perfect seasoning, and the chickpeas and potatoes go so well together. Thanks for this recipe – and the wealth of recipes that you’ve published here. Amazing.

    Be well through these troubling times.

    Reply
  30. fancypants#333 says

    October 25, 2020 at 7:53 am

    5 stars
    amazing a cheap dinner in 45 mins!!!!!!!!!! it tastes so good and I am sure we will make them again.

    Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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