This chickpea curry with potato hotcakes, is my version of chana aloo. Crispy on the outside, fluffy on the inside—these potato hotcakes are the perfect base for a rich, spiced chickpea curry. Together, they make a hearty and satisfying vegan meal.
Looking for more delicious plant protein meals? These are some of my favourites:
- Best Vegan Cheeseburger
- Gnudi Bolognese
- Golden Curry w/ Chickpeas
- Tofu Shawarma
- Marry Me Tofu
- Pumpkin Lasagna
My husband is Indian, and my favourite dish his mum makes is her take on Chana Aloo. But instead of diced potatoes, she serves it with crispy potato hotcakes alongside a rich chickpea curry. It’s the perfect comfort food for cold winter nights, and I’ve been craving a big bowl of it ever since we moved away from Perth (no more home-cooked meals for me sad face).
This is one of my favourite meals which reminds me of home. The potato hotcakes are golden and crispy, kind of like a cross between hash browns and savoury pancakes. Paired with creamy, spiced chickpea curry, it’s warm, filling and packed with nutrients. I love how this recipe uses basic pantry staples but still feels special. You can prep the mashed potatoes ahead of time, and even freeze extra hotcakes. The chickpea curry comes together in one pan and is layered with flavour from ground spices. It’s a great way to use up leftover potatoes and an easy dinner that feels cozy, wholesome, and delicious.
Main Ingredients & Why We Use Them
For the Potato Hotcakes
- Mashed potatoes – The base; creamy and starchy for binding. I used Kestrel but
Sebago, Dutch Cream, Desiree and Yukon Gold all work well too. Avoid uding very waxy varieties like Kipfler or Nadine. - Vegan mozzarella – Adds cheesy flavour and gooey texture. I used this one from Made With Plants, but you can also make your own. It tasted amazing in the patties.
- Green onions + parsley – Freshness and a savoury lift. You could leave them out if you can’t be bothered running to the shops but may not be as tasty.
- Plain flour – Helps bind everything together.
- Vegan butter + oil (for frying) – Gives golden, crispy edges.
For the Chickpea Curry
- Oil – Used to sauté and release the spice aromas.
- Onion, garlic, ginger – The flavour base of the curry.
- Ground spices – Warm, earthy and slightly smoky for complex flavour.
- Chickpeas – Protein-rich and filling.
- Passata + coconut milk – Makes the sauce rich and slightly sweet.
- Baking soda – Helps soften the chickpeas and create creaminess.
- Fresh coriander + lemon – Garnish to brighten everything up.
Chickpea Curry Ingredients
Potato Hotcakes Ingredients
Mashed Potato Ingredients
Potato Hotcakes Ingredients
How to Make Potato Hotcakes
Start by making the mashed potatoes—boil, rice, and mash with warm plant milk and butter. Let them cool.
Mix with the rest of the hotcake ingredients and shape into balls, then flatten into cakes. Dredge in flour and pan-fry until golden on both sides.
How to Make Chickpea Curry
Meanwhile, make the curry by sautéing onion, garlic, and ginger, toasting the spices, then adding chickpeas, passata, baking soda, coconut milk and water. Let it simmer until thick and saucy, then garnish with lemon juice, coconut yogurt and coriander. Add the potato hotcakes and enjoy!
Variations and Substitutes
- Use leftover mashed potatoes to save time. You could even use Deb Instant Mash, I won’t judge.
- Swap vegan cheese for nutritional yeast, or just take it out altogether.
- Use canned lentils instead of chickpeas.
- You don’t need the parsley and the spring onion; the hotcakes will still be tasty because they are submerged in the flavourful curry. But these hotcakes are a great snack on their own if you flavour them fully.
- Add spinach or peas to the curry for extra veg.
Chickpea Curry AND Potato Hotcakes – who’s got the time?
I know. There are two components to this dish, and it’s not the kind of thing I’d throw together if I was in a rush. But what makes this recipe so good is that you can batch the hotcakes and use them in so many ways. They’re not just for curry, you can have them for breakfast with smashed avo, for lunch with a salad and hummus, or as a side with roasted veggies and a creamy sauce. They even taste amazing with a dollop of yogurt and a little chutney.
But, if you just want to make a quick curry you can do one of the three options:
1. No effort: Omit the hotcakes altogether and serve the curry on it’s own (I’d add an extra can of chickpeas though).
2. Minimal effort: Avoid the hassle of shaping hotcakes and pop in potato chunks instead. Peel and cube the potatoes and then add into the curry after the spices. You don’t need to boil them as they’ll cook in the sauce.
3. Extra effort: Replace the hotcakes with ‘simple’ hotcakes – using 1 cup Deb instant mashed potato flakes, 1 cup boiling water, 1 tablespoon vegan butter, and ¼ cup plain flour (adjust if mix is too wet or dry)+ salt & pepper. Combine in a bowl, shape into patties and fry over medium heat.
Equipment
- Large skillet or frying pan
- Medium saucepan (for curry)
- Potato ricer or masher – you don’t need a ricer, but it’s nice to use one. I had one on hand only because I bought it in 2018 when I had aspirations to make gnocchi, and I’ve never used it before since. But it was very fun to use and these hotcakes are melt in your mouth, and I think it’s because I used a ricer.
- Mixing bowls
- Spatula or wooden spoon
How to Serve Chickpea Curry & Potato Hotcakes
Serve the chickpea curry in a bowl with 1-2 potato hotcakes, and garnish with fresh coriander. Add a dollop of coconut yogurt and crush some sev up on top if you have it (or use some chips like pringles for some extra crunch). Don’t forget a squeeze of lemon, it really brings the flavour out!
How to Store Chickpea Curry & Potato Hotcakes
Store the chickpea curry and hotcakes separately in the fridge for up to 3 days. Reheat hotcakes in a pan for best crispness. Curry can be frozen for up to a month. The hotcakes can also be frozen; place them in a single layer on a baking tray lined with baking paper — make sure they don’t touch. Once frozen, transfer to an airtight container or zip-lock bag with baking paper between layers and freeze for up to 2 months.
How to Make Chickpea Curry
How to Make Potato Hotcakes
Chickpea Curry with Potato Hotcakes
Ingredients
Mashed Potato
- 700 g potatoes I used Kestrel potatoes but could use Sebago, Dutch Cream, Desiree and Yukon Gold.
- 50 g vegan butter melted
- ½ cup plant milk warmed
- salt to taste
Potato Hotcakes
- ¾ cup vegan grated mozzarella cheese
- ¼ cup finely chopped green onion optional but recommended
- ¼ cup chopped fresh parsley optional but recommended
- ⅓ cup plain flour use less if mashed potatoes are dry and more if too wet
- ¾ teaspoon garlic powder
- ¼ cup flour for dredging
- salt and pepper to taste
Frying Hotcakes
- 4 teaspoon vegan butter
- 4 teaspoon canola oil
Chickpea Curry
- 2 tablespoon oil vegetable, coconut, or ghee
- 1 onion finely chopped
- 3 garlic cloves minced
- 1 inch piece ginger grated
- 1 tablespoon ground coriander
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 2 teaspoon garam masala divided
- 1 teaspoon chilli flakes
- 1 cup passata
- 1 teaspoon sugar
- 270 mL coconut milk
- 1 cup water
- 1 can (400g) chickpeas drained and well rinsed
- ¼ teaspoon baking soda
- ¼ cup coriander leaves
Instructions
- Note: You can start with either the potatoes or the curry, but I recommend beginning with the potatoes. While they’re boiling, start preparing the curry. Once the curry is simmering, you can shape and cook the potato hotcakes.
Make the Mashed Potatoes:
- Peel and chop potatoes into large chunks. Place in a pot of cold, salted water. Bring to a boil and simmer for 15–20 minutes until fork-tender. Drain well and return to the hot pot for 1 minute to steam dry.
- Mash or rice the hot potatoes. Stir in butter until melted, then slowly add warm milk to make them creamy but thick enough to hold shape. Season to taste.
- Add mashed potato to a bowl and add grated mozzarella cheese, chopped green onion, chopped fresh parsley, plain flour, garlic powder, and salt and pepper to taste.
- Once cool enough to handle, shape the mashed potatoes into 12 balls (about 80g each). Roll each ball lightly in flour, then press flat into a patty. You should make ~10 patties.
Shape and Fry the Potato Patties:
- Heat a non-stick or cast iron skillet over medium heat. Add 2 teaspoon butter and 2 teaspoon oil. When sizzling, add half the patties (don’t overcrowd). Fry for 3–4 minutes per side until golden and crispy. Drain on paper towels. Repeat with remaining patties.
Start the Curry:
- Heat oil in a deep pan over medium heat. Sauté onion for about 5 minutes until golden. Add garlic and ginger, cooking for another minute until fragrant.
- Reduce heat to low and stir in the spices: ground coriander, salt, paprika, cumin, turmeric, 1 teaspoon garam masala, and chilli flakes. Toast the spices for 30 seconds, stirring constantly to prevent burning.
- Add the tomato passata, chickpeas, baking soda, water, and coconut milk. Stir well, then cover and simmer over low heat for 15 minutes, stirring occasionally.
- Uncover, stir in 1 teaspoon of garam masala and the sugar. Let simmer another 5 minutes if you’d like it thicker. Finish with chopped coriander and a squeeze of lemon juice just before serving.
Serve:
- Ladle the hot chickpea curry into bowls and top or serve alongside the crispy potato patties. Garnish with fresh coriander and extra lemon if desired.
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