Kale Spaghetti – a simple but flavour packed pasta dish made with homemade vegan kale pesto . Ready in less than 15 minutes, it’s perfect for lunch or mid-week dinner.
Ask any uni student what their go-to dinner is. I’m pretty sure they’ll say pasta! It’s easy to understand why – quick, convenient and mostly cheap.
This recipe satiates all those pasta cravings and is pretty much ready in the same time as cooking the pasta and opening a bottle of sauce.
My trick to make things quick – prep the pesto whilst the pasta is cooking!
The pesto itself is pretty simple – simply blend raw kale, nutritional yeast, basil, garlic and walnuts. You can definitely customise it to make it your own.
To bulk the dish, I often toss some frozen green peas or soya beans with the pasta. You could easily sub in some broccoli or other greens that take your fancy.
I prefer enjoying this Kale spaghetti the day it’s made but can be stored for the next day too.
Serve along with sundried tomato bread , white bean bruschetta or air fryer tofu .
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Kale Spaghetti
Ingredients
- ½ cup vegan kale pesto
- 300 gram spaghetti
- ⅓ cup soya beans optional
- extra virgin olive oil optional, for drizzling
Instructions
- Cook the spaghetti in a large pan of boiling water according to the pack instructions.
- Meanwhile prepare the kale pesto.
- Add the frozen soya beans to the pan for the final of 2 minutes of cooking time.
- Drain the spaghetti and beans, return to the pan and toss through with pesto.
- Serve in a bowl topped with freshly ground pepper and drizzle some good quality extra virgin olive oil.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Kale Spaghetti
Ingredients
- ½ cup vegan kale pesto
- 300 gram spaghetti
- ⅓ cup soya beans optional
- extra virgin olive oil optional, for drizzling
Instructions
- Cook the spaghetti in a large pan of boiling water according to the pack instructions.
- Meanwhile prepare the kale pesto.
- Add the frozen soya beans to the pan for the final of 2 minutes of cooking time.
- Drain the spaghetti and beans, return to the pan and toss through with pesto.
- Serve in a bowl topped with freshly ground pepper and drizzle some good quality extra virgin olive oil.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This style of homely Chana Bateta without onion and garlic is perfect with halwa poori. I have used white chickpeas, or Kabuli Chana, to make a mild aloo chana masala that is vegan and can be made in one pot within 15 minutes!
- Indian White Chickpea and Potato Curry
- Inspiration
- What is Kabuli Chana?
- What make this Chana Bateta so good?
- Chickpea and Potato Curry Variations Jamaican chickpea and potato curry East-African Chana Bateta made with Kala Chana/Desi Chana Chickpea and Potato curry with onion and garlic Chickpea and Potato curry with coconut milk Slow cooker Chickpea and Potato Curry Instant Pot Chickpea and Potato Curry
- Halwa Poori – the ultimate Desi brunch!
- Ingredients for Chana Bateta
- What to serve with this Chickpea and Potato Curry?
- Recipe FAQ
- How to make chana bateta nu saak + Instant Pot and Stovetop Pressure Cooker method Instant Pot Stove-top Pressure Cooker
- Other no onion garlic recipes
- Other chickpea recipes
Indian White Chickpea and Potato Curry
Chana = chickpeas and Aloo=potatoes
There are so many variations and styles of chickpea and potato curry out there. This particular recipe uses a tomato based gravy made with basic Indian spices and chana masala powder blend. The result is flavourful everyday curry that can be ready within 15 minutes!
The sauce is very much homely and resembles the flavours found in traditional Indian kitchens. If you are looking for restaurant style chana masala, this chole bhature is the one.
Inspiration
The inspiration from this recipe comes from our family visits to the Hare Krishna Temple in Watford, also known as Bhaktivedenta Manor. For prashad, they would serve this mild chana bateta with poori, halwa and various other delicious dishes such as raita, salad, chutney, rice and pakora.
All the items they serve/sell in the temple premises are without onion-garlic.
I took an instant liking to the temple version of Chana Bateta one Saturday and asked my Mum to make it at home. She experimented with the recipe until she achieved a similar taste.
Chana Bateta or Chana Aloo Curry along with Ringna Bateta , was one of the first curries that my Mum taught me how to cook once I got a bit older. We’d use a small Indian stovetop pressure cooker.
What is Kabuli Chana?
Kabuli Chana are white chickpeas or garbanzo beans.
India used to import white chickpeas from Kabul, Afghanistan as only black chickpeas were available in India. These are known as Desi chana or kala chana (black chickpea) and are smaller with dark brown skin.
Have you tried one of our most viewed recipes using black chickpeas? Rasadar Kala Chana Nu Saak is a delicious Gujarati curry which goes great with Gujarati Kadhi .
What make this Chana Bateta so good?
Packed with flavour
The medley of spices and the addition of chana masala spice blend lend the most incredible flavours. Using whole spices adds warmth and depth to the gravy despite no onion and garlic.
Comforting & Tastes like home
Chana Bateta is the ultimate comfort food. It is warming and filling. The spices used resemble homestyle Indian cooking rather than the strong flavours of restaurant food. This is a perfect recipe for the whole family to enjoy
Easy to make
The recipe itself is easy to make with only some quick prep required. You only need one pot and simple equipment for authentic Indian curry.
Gluten free
This curry is naturally gluten-free. For a complete gluten-free meal, eat with Farali Masala Poori
Plant-based protein packed & high in fibre
Due to the chickpeas, the curry is packed with plant-based protein and fibre making it a healthy vegan choice if eaten with gujarati rotlis.
No onion-garlic recipe
This is a great no onion-garlic curry
Freezer friendly
Chana Bateta is a great make-ahead curry and freezes well. The chickpeas are good at retaining their texture even after defrosting.
Chickpea and Potato Curry Variations
Simple saying “Chickpea and Potato Curry” is probably the equivalent of just simply saying “bread” – there are so many versions, all delicious, all with distinct flavours and cooking methods. Here are a few examples.
Jamaican chickpea and potato curry
Also known as Caribbean Chickpea and Potato Curry – this version uses Jamaican curry powder, coconut milk.
Indian people brought Indian cuisine to Jamaica in the 1800s and since the cuisine has been adapted to incorporate local spices.
East-African Chana Bateta made with Kala Chana/Desi Chana
This Kala Chana and Potato curry uses black chickpeas and potatoes. Often imli/tamarind and sugar/jaggery is added to the gravy to give it a sharp and sweet taste.
This recipe style is common amongst East-African Indian community. The dish is served with potato chips or chevdo .
Chickpea and Potato curry with onion and garlic
This same recipe can be made with onion and garlic which is sautéed before the tomatoes, potatoes and chickpeas are added. Onion and garlic gives a more North Indian flavour to the recipe.
Chickpea and Potato curry with coconut milk
A popular vegan curry – the addition of coconut milk makes this dish so creamy. We have a similar chickpea and coconut curry recipe though this is without potato.
Slow cooker Chickpea and Potato Curry
For a simple meal, chickpea and potato curry can be made in the slow-cooker. This allows you to do minimal prep and then forget until later in the day!
Instant Pot Chickpea and Potato Curry
The Instant Pot or electric pressure cooker is a handy way to speedily make this curry. Simply saute the gravy base and spices as usual then add the potatoes and cooked chickpeas and pressure cook!
Halwa Poori – the ultimate Desi brunch!
Halwa Poori is the Indian and Pakistani equivalent of a Full English breakfast! It is served in homes, on occasions and also found in restaurant menus around the world.
In this much loved meal, poori (unleavened fried bread), halwa (semolina pudding) and aloo chana are served alongside each other for breakfast or brunch.
The beauty of this combination is that whether you are a sweet or savoury breakfast person, there is something for you.
This particular recipe is the best “halwa poori ka aloo chole”
Name a better trio…
Ingredients for Chana Bateta
As you would expect in this recipe, chickpeas and potatoes are the stars.
Chickpeas – We need white chickpeas or kabuli chana. I have made this curry from scratch, using dried chickpeas which require cooking first. First I soaked them overnight, then cooked in the Instant pot. You may find this Ultimate Guide to Instant Pot Chickpeas useful for this step. If you prefer using canned chickpeas , use it without any hesitation. Ensure to drain and rinse with cold water using a strainer or colander first.
Potatoes – use any regular potatoes. I like to peel the potatoes but you could leave the skin on.
Oil – I have used pomace olive oil, but any other oil such as vegetable, sunflower, avocado or canola works fine. Do not use strong flavoured oil like sesame, mustard or extra virgin olive oil.
Whole spices – they release their flavours slowly in to the curry and make the curry more aromatic. If you are not a fan or have any allergies to these ingredients, simply skip or use garam masala instead.
Chana Masala or Chole Masala – This is a ready-made spice blend available in most grocery stores. Adding chana masala powder gives the delish flavour that is unique to chole.
Spices/Masala Powders – we have used red chilli powder, turmeric, ground cumin and coriander and garam masala. For the tempering, we have mustard and cumin seeds. For delicious authentic curry, do not skip or substitute these ingredients.
Tomato Puree – tomato puree is base of this curry. Also it bulks the curry and lends colour and tangy taste. I always make tomato puree using tinned plum or chopped tomatoes. If not available, just blend ripe and red tomatoes in a blender until smooth. You can also use passata which is even quicker! To the tomatoes, we sometimes throw in a green chilli or two and a small piece of ginger and whizz it all up together.
Kasoori Methi – dry fenugreek leaves are just so wonderful when crushed over curries. Kasoori Methi is one of those special ingredients that you can tell from far has been added to a recipe – it has a unique aroma. It can be found in South Asian grocery stores or online. You only need a pinch or two of this stuff as it is pretty potent! If you have some to hand, definitely use it!
Amchoor Powder – dry mango powder is great in this curry. You could add a drop or two of lemon juice in place of amchoor powder.
Hing – the English name is Asafoetida and is part of the tempering. Also known as yellow powder, it is used in replacement of onion and garlic as it helps with digestion. Hing should not be eaten raw.
What to serve with this Chickpea and Potato Curry?
A good curry is only as good as the sides it is served with.
Our favourite option is to prepare this chana aloo with plain Gujarati poori and Badam Halwa – an exam time classic (thankfully exams are over for a little while)
For the days we are pushed for time or want a healthier option, we stick to round and soft Gujarati rotlis
You can keep a bowl of kachumber salad on the side
If you would rather not have bread, then you could try it with takeaway style Pilau rice
For gluten-free options, try Farali Palak Poori (gluten-free spinach flatbreads)
You can make this recipe with onion and garlic. Simply mince onion and garlic and add to the oil after adding the whole spices. Once the onion mixture is cooked, add the tomatoes.
Yes. To make this recipe low-carb, reduce the quantity of potato. You can also omit the potato entirely to make this a chickpea curry. Use our multi-grain flour recipe to make lower-carb chapatis.
How to make chana bateta nu saak + Instant Pot and Stovetop Pressure Cooker method
Heat the oil in a heavy based pan/kadai or cast iron skillet over medium heat. Add in the whole spices along with mustard and cumin seeds. Once the seeds start to crackle or pop add tomato puree and crushed ginger-chillies.
Lower the heat and cook the tomato mixture until moisture evaporates and very little oil appears or the mixture gets shiny. The tomato will also have reduced. This step is very important as it ensures that the tomato is cooked. Otherwise, you will get a raw flavour.
At this stage add red chilli powder, turmeric, ground coriander-cumin and chana masala. Mix well, add kasoori methi and cook for a few seconds.
Add in the potatoes along with boiled/cooked chickpeas. Also mix in the salt and water. Bring it to boil on medium heat, cover the pan with a lid. Simmer the curry on medium-low heat for 20-25 minutes or until potatoes are cooked. If using amchoor powder and garam masala, add at this stage.
Serve – Remove the curry from the heat, garnish it with freshly chopped cilantro/coriander and ginger julienne if you wish.
Instant Pot
Set the Instant Pot to saute. Saute the whole spices and cook the tomato mixture as above.
Once the chickpeas and potatoes are added to the inner pot, close the lid and cook for 1 minute on high-pressure. Allow the steam to release naturally.
Stove-top Pressure Cooker
If using traditional pressure cooker, follow the steps as above.
Close the pressure cooker lid and cook for 2 whistles. Allow pressure to release naturally.
Note – our potatoes have high water content and cook fast, you may need to cook for 3 whistles / increase Instant Pot pressure cook time.
Other no onion garlic recipes
- Aloo Matar
- Veg Paneer Makkhanwala
- Bharela Raviya (stuffed baby aubergine gujarati style)
Other chickpea recipes
- Chana rice
- Sun dried tomato chickpea cakes
- Tandoori cauliflower chickpea tacos
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Kabuli Chana Bateta | Chana Bateta Nu Saak | Aloo Chana (homestyle)
Equipment
- Chopping board
- Knife
- Pan/skillet/kadai
- Ladle
Ingredients
- 3 cup chickpeas boiled white
- 1 ½ cup potatoes peeled and cubed and washed
- ¾ cup tomato puree If you are using thick tomato puree use very less quantity and add more water
- 1 tbsp. green chillies crushed
- 1 tbsp ginger crushed
- 1 tbsp whole spices cloves, cinnamon, green cardamom, black cardamom and bay leaves
- 4 tbsp. oil
- ½ tsp. mustard seeds
- ½ tsp. cumin seeds
- Pinch Asafoetida Asafoetida known as Hing
- 3 tbsp. chana masala also known as chole masala
- 1 tsp. chilli powder red
- ½ tsp. turmeric powder
- ½ tsp. garam masala
- 1 tsp. cumin ground
- 1 tsp. coriander ground
- ½ tsp. dry fenugreek leaves kasoori methi
- ½ tsp. mango powder amchoor powder
- 1 tsp. lemon juice
- 2 tbsp coriander leaves fresh and finely chopped
Instructions
- Heat oil in a heavy bottom pan or skillet add mustard and cumin seeds and whole spices.
- Once they crackle add hing.
- Now add ginger and chillies and fry just a few seconds.
- Pour in tomato puree and allow to cook for 3-4 minutes.
- Throw in all the masala powder and kasoori methi except amchoor.
- Keep stirring the mixture until you see oil separates.
- Now add chickpeas and potatoes and mix well.
- Add about 3 cups of water, season with salt.
- Cover the pan with a lid and let the sabji cook for 20-25 minutes.
- Keep checking the level of water, if gravy is too thick add another half cup of water.
- Cook sabji till potatoes are cooked but not mashed.
- Add amchoor powder and cook another minute or so.
- Serve hot and garnish with coriander leaves, drizzle some lemon juice.
- Enjoy with roti or halwa poori.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in January 2016.
