Craving an Indian curry for dinner? This vegan chickpea and potato curry is full of flavorful spices, super healthy, and easy to make. Also known as Chana Aloo Masala, this tomato-based curry incorporates the flavors of cumin, cinnamon, clove, star anis, cilantro, and more.
In a pan, toast all whole spices and seeds on low heat until fragrant, agitating the pan regularly.
Add all curry paste ingredients (whole spices, ground spices, garlic, ginger, turmeric) into a mortar and pestle. Grind until you have reached a fine consistency. This should take about 3 minutes.
Over the stove's medium heat setting, heat coconut oil in a large pot. Add in onion and jalapeño, and sauté until the onion is translucent.
Add in curry paste, stirring constantly until fragrant. Add in tomato paste, and continue stirring for 2-3 minutes.
Stir in potatoes, coating them with the contents of the pot. Allow to absorb the flavors for about 2 minutes, stirring as needed.
Stir in tomatoes, vegetable stock, bay leaves, and cinnamon stick. Bring to boil, turn the stove down to medium-low heat, and allow to simmer uncovered for about 25 minutes, or until potatoes are nearly cooked through.
Stir in chickpeas, lemon juice, agave nectar, freshly cracked black pepper to taste, and salt to taste. Note: you may need a decent amount of salt to properly flavor the potatoes, chickpeas, and tomatoes. Continue simmering for about 10 minutes, until potatoes are totally cooked through.
Serve over basmati rice and top with cilantro. Enjoy!