Chickpea and potato curry with roasted Brussel sprouts.

Every Saturday we eat at a little Indian Restaurant on Hillsborough Street in Raleigh, North Carolina. It has influenced my cooking very much. I have always loved spicy food. I love Mexican and Thai foods. Anything with a spicy pizazz!

Thank goodness a Penzy’s Spices has opened in Cameron Village!

I could live on potatoes alone! I like them roasted, baked, fried, and stewed. They lend substance to thin stews as the starch will thicken anything!

Potatoes are called Aloo in Indian cooking.

Chickpeas are just as wonderful and useful as potatoes. They are used worldwide to make everything from hummus, vegan burgers, and many Indian dishes. Indians call them chana. Spanish call them garbanzo beans.
You can mash them into a paste or leave the whole. They have a nutty flavor and are the best for adding healthy protein to your diet.


On the side, we had Brussel sprouts roasted with lemon and garlic. The lemon juice was a perfect complement for the sprouts as I don’t like that cabbage taste.

A few slices of Italian bread rounded out the plate. The recipe called for a can of tomatoes, too, but I left them out.


Meanwhile, Gus was waiting for me to make the bed so he would have a warm place to nap!


He did not have to wait long!

Chickpea and Potato Curry Recipe

(curry chana and aloo)


  • 2 1/2 cups vegetable broth
  • Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
  • One 14 1/2-ounce can fire-roasted or stewed tomatoes with chiles (See Muir Glen. If you can’t find canned tomatoes with chiles you can add half a 4-ounce can of diced green anaheim chiles to a 14.5 ounce can of tomatoes.)
  • 6 baby (new) Yukon Gold potatoes (about 12 ounces), quartered
  • 1 medium onion, diced (about 2 cups)
  • 2 Tbsp unsalted butter (or ghee if you have it, or you can sub olive oil)
  • 2 teaspoons minced ginger
  • 1-2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/8 to 1/2 teaspoon cayenne pepper (to taste)


1 In a large pot, heat the butter over medium-high heat and sauté the onions and ginger until the onion begins to brown, about 4-5 minutes. Add the salt, cumin, coriander and cayenne, stir to combine and cook for another minute or two.

2 Add the remaining ingredients, stir to mix and simmer vigorously for about 35 minutes, or until the potatoes are tender. Add more salt to taste.

Serve the curry in bowls over rice.

Adapted from


Filed under Food

9 responses to “Chickpea and potato curry with roasted Brussel sprouts.

  1. Using olive oil, I can enjoy this and still be on my vegan cleanse. Yum!


  2. I am also a potato lover! It looks delicious. Chickpeas are great and even the kids will eat them. I have a couple of very easy recipes on my blog with chickpeas, if you would like to check them out.


  3. This dish sounds delicious! I am absolutely in love with cumin, ginger and coriander!


  4. I’ve had to create a file for recipes just from my Foodie Friends!
    I like easy one pot fillers. I might not follow this to a T, but I just might try it!
    Thanks for stopping by my place today…it lead me here.
    Nice four legged friend you’ve got there too!


  5. This looks so good! And your dog Gus is very sweet (:


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