Aloo Chole with Chipotle

Aloo Chole is a beautiful vegetarian curry that we have adapted a bit by using chipotles to keep it spicy and smoky at the same time. This adds a lovely Mexican twist to this popular dish. The result is a beautiful recipe that can be either lunch or a delicious side. Easy to make and full of flavour. Best enjoyed with rice and yoghurt on the side! 

-200g new potatoes, cooked and halved

-400g can chickpeas, rinsed and drained

-½ red onion, finely chopped

-2 garlic cloves, finely chopped

-1 tsp grated ginger

-1 tsp tomato paste

-1 tsp ground cumin

-1 tsp ground coriander

-½ tsp ground turmeric

-½ tsp smoked paprika

-2 tbsp Diced Chipotles in Adobo 

-handful of fresh coriander, roughly chopped

-2 tbsp vegetable oil

-100ml water

-salt and pepper to taste

-squeeze of lemon

1 Add the oil to a large pan and bring up the heat to medium-high. Add the potatoes and cook until they start to turn golden-brown. Add the onions and cook for 3 more minutes. 

2 Add all the spices, diced chipotles, grated ginger, crushed garlic, a pinch of salt, black pepper and water. Stir until everything is incorporated. Bring to a boil.

3 Bring the temperature down and add the chickpeas and tomato puree, stir everything together and simmer, covered, for 15 minutes. Add a squeeze of lemon and the fresh coriander just before serving, taste and adjust seasoning to your liking. 


- You can add more water if needed, however, this is not supposed to be a curry with a lot of sauce. 
- Chipotles are such a nice twist to a vegetarian curry like this. The smokiness from it goes beautifully well with the spices and ginger. 
- This recipe is full of flavour and could be either a light lunch or a delicious side dish. 

To Serve:

- Rice
- Yoghurt
- Coriander
- Fresh tomatoes



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