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Chickpea & Potato Curry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 44 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Description

A comforting and flavorful Chickpea & Potato Curry made with aromatic spices, creamy coconut milk, and tender potatoes. This hearty vegetarian dish is perfect for a satisfying weeknight dinner and pairs beautifully with rice or naan.

Ingredients

Base Ingredients

  • 1 tablespoon olive oil or vegetable oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated

Main Ingredients

  • 2 medium potatoes, peeled and diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) coconut milk
  • 1 can (14 oz) diced tomatoes
  • 1 cup vegetable broth or water

Spices

  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon (optional)
  • 1/2 teaspoon chili flakes (optional, for heat)
  • Salt and pepper, to taste

Finishing Touches

  • Fresh cilantro, for garnish
  • 1 tablespoon lemon juice (optional, for added brightness)
  • 1 cup cooked rice or naan (for serving)

Instructions

  1. Prepare the curry base: Heat the oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes, until softened and golden.
  2. Add garlic and ginger: Add the minced garlic and grated ginger to the pot and cook for an additional minute until fragrant, ensuring the flavors meld together.
  3. Add spices: Stir in the curry powder, ground cumin, turmeric, ground coriander, optional cinnamon, and optional chili flakes. Cook for 1-2 minutes, stirring frequently, to release the spices’ aromas and deepen the flavor profile.
  4. Cook the potatoes: Add the diced potatoes to the pot and stir well to coat them evenly with the spices. Let the potatoes cook for 4-5 minutes, stirring occasionally to prevent sticking, allowing them to begin softening.
  5. Add liquids and simmer: Pour in the coconut milk, diced tomatoes, and vegetable broth or water. Stir to combine all ingredients thoroughly. Bring the mixture to a gentle simmer and cook uncovered for 20-25 minutes, or until the potatoes are tender and cooked through.
  6. Add chickpeas and finish cooking: Stir in the drained and rinsed chickpeas, cooking for an additional 5-7 minutes until heated through. Taste and adjust seasoning with salt, pepper, and optional lemon juice for brightness.
  7. Serve: Serve the curry hot over cooked rice or with naan bread. Garnish generously with fresh cilantro to add a fresh burst of flavor and color to the dish.

Notes

  • This curry is easily adjustable for heat; omit chili flakes for a milder version or add more for extra spice.
  • For a richer curry, use full-fat coconut milk; light coconut milk can be used for a lower-calorie option.
  • Potatoes can be substituted with sweet potatoes or butternut squash for a different twist.
  • Leftovers store well in the refrigerator for up to 3 days and freeze perfectly for longer storage.
  • Serve with basmati rice for an authentic accompaniment or gluten-free options if needed.
  • Adding a squeeze of lemon juice at the end brightens the flavors without overpowering the spices.

Find it online: https://slsrecipes.com/chickpea-and-potato-curry-recipe/