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    Home » Indian Vegan Recipes

    Easy Chickpea Curry and Spiced Potato Bowl

    Published: Jul 12, 2016 · Modified: Jun 5, 2018 by Richa 55 Comments

    Jump to Recipe   Print Recipe

    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. 
    Jump to Recipe         Print Recipe
    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
    4.85 from 26 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

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    ⭐️⭐️⭐️⭐️ 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. Julie

      April 17, 2022 at 9:57 pm

      5 stars
      Made the chana masala tonight, doubled recipe using 2 large serranos and 6 small to medium sized tomatoes. Heat was perfect, flavor was well balanced. Canned chickpeas make this a quick meal, but cooking dried beans would have put this over the top! Thanks Richa for a fantastic recipe.

      Reply
      • Richa

        April 18, 2022 at 9:13 am

        Yay

        Reply
      • Vegan Richa Support

        April 18, 2022 at 9:41 am

        sounds good, thanks Julie

        Reply
    2. Franny

      February 01, 2022 at 12:10 pm

      5 stars
      Super delicious, Richa! Restaurant quality flavors! I love the combination of chickpea curry with spiced potatoes on the side. Much more satisfying than just adding potatoes to the curry (which I often do). I swapped the curry water with unsweetened soymilk, and threw in the aquafaba from the can of chickpeas, because why not? 😉 Also added a big handful baby spinach to the potatoes, as you suggested – greens are good! I am enjoying the tasty leftovers now. Thanks, dear Richa for another keeper recipe! 💖 Franny

      Reply
      • Vegan Richa Support

        February 05, 2022 at 8:55 am

        why not? sounds great Franny

        Reply
    3. Danielle

      July 06, 2021 at 7:49 pm

      5 stars
      Delicious as always! I added some peas to my potatoes for some more greens.

      Reply
      • Vegan Richa Support

        July 07, 2021 at 9:12 am

        yum!

        Reply
    4. Kari

      June 18, 2021 at 5:41 pm

      Hi! I tried this recipe today and I was out of tomatoes, so I used POMI chopped tomatoes (one box) for a double recipe. If I did that, would you suggest skipping the water in the recipe? It needed more flavor, and I think it was because there was too much liquid in the recipe. I want to try it again because it sounds good! Thanks!

      Reply
      • Richa

        June 20, 2021 at 7:14 pm

        Yes reduce the water if there’s already liquid in the tomatoes. Double the spices and cook longer to evaporate the liquid a bit

        Reply
        • Kari

          June 21, 2021 at 4:53 pm

          Ok thanks! Your recipes are great, and my family enjoys them!

          Reply
    5. Oliver Cadman

      March 04, 2021 at 12:25 pm

      insaaane recipe! Made it twice already this week. I go heavy on the ghee at the beginning because I just can’t help it.

      Thanks so much!

      Reply
      • Vegan Richa Support

        March 08, 2021 at 11:36 am

        enjoy

        Reply
    6. fancypants#333

      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
    7. Kirsten

      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
    8. Kora

      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

        October 18, 2019 at 11:46 pm

        ground coriander or just omit

        Reply
        • fancypants#333

          October 28, 2020 at 6:25 am

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

          Reply
          • Richa

            October 28, 2020 at 1:13 pm

            You can use both for extra flavor

            Reply
    9. Mor

      January 08, 2019 at 4:30 am

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

      Reply
    10. Jess @ Living on Leaves

      November 17, 2018 at 4:50 am

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

      Reply
    11. Sarah

      September 26, 2018 at 8:24 pm

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

      Reply
    12. Laura

      August 19, 2018 at 10:27 am

      5 stars
      So fresh and delicious!

      Reply
    13. Allie

      June 09, 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
    14. Mukti Agrawal

      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

        May 06, 2020 at 11:47 am

        twists on the classics keep things fresh! thank you

        Reply
    15. Pauline Orr

      March 08, 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

        March 08, 2018 at 10:05 am

        yay!

        Reply
    16. Maria Koutsogiannis

      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
    17. Steave Johnson

      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
    18. Abigail

      September 08, 2017 at 7:03 am

      It was so yum! Thanks

      Reply
    19. Anna

      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

        March 27, 2017 at 7:11 pm

        Awesome!

        Reply
    20. Yujeong Yun

      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

        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
    21. Tova Jäderberg

      January 06, 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
    22. Jennifer

      November 03, 2016 at 8:51 am

      5 stars
      Perfect weeknight meal!

      Reply
    23. Jaclyn

      October 16, 2016 at 8:10 pm

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

      Reply
    24. Cheryl

      October 14, 2016 at 6:29 am

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

      Reply
    25. Ghislaine

      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

        September 12, 2016 at 8:47 pm

        Awesome!

        Reply
    26. Lisa

      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

        August 22, 2016 at 6:19 pm

        yay!

        Reply
    27. Treasa

      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

        August 12, 2016 at 4:56 pm

        Awesome! use less cayenne 🙂

        Reply
    28. Marie

      August 07, 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
    29. Emily

      July 21, 2016 at 11:11 am

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

      Reply
    30. Lisa

      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

        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
    31. Paige

      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
    32. Sharon vitullo

      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
    33. Maria

      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
    34. Emily

      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

        July 13, 2016 at 9:42 am

        Awesome!

        Reply
    35. Samanthra govender

      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

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