Chickpea and Potato Curry Recipe

Introduction

This Chickpea and Potato Curry is a hearty and flavorful dish perfect for a cozy dinner. Packed with aromatic spices and tender vegetables, it brings warmth and comfort to your table. It’s also easy to prepare and pairs wonderfully with rice or yogurt.

Ingredients

• For the spice mix:
• 1 ½ tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp allspice
• ½ tsp nutmeg
• 1 tsp smoked paprika
• ½ tsp dried thyme leaves
• 1 tsp dried fenugreek leaves (optional)
• ½ tsp cayenne pepper (omit if you don’t like heat)
• For the curry:
• 2 tbsp vegetable oil
• 1 cup onion, diced
• 3 garlic cloves, minced
• 1 ½ cup potatoes, cut into 1-inch cubes
• 2 cans (14 oz each) chickpeas, drained and rinsed
• 1 can (14 oz) crushed tomatoes
• 2 cups chicken or vegetable broth
• 3 green onions, sliced
• 2 tbsp freshly chopped parsley

Instructions

1. Step 1: Heat a large pot over medium heat and add 2 tablespoons of vegetable oil. Sauté the diced onions and minced garlic until fragrant, about 2 minutes.
2. Step 2: Add the spice mix to the pot and cook for one more minute, stirring to combine and release the aromas.
3. Step 3: Add the cubed potatoes and stir well to coat them evenly with the spice mix.
4. Step 4: Pour in the chicken or vegetable broth, crushed tomatoes, and chickpeas. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes or until the potatoes are tender.
5. Step 5: Stir in the sliced green onions and freshly chopped parsley. Adjust seasoning with salt and pepper to taste.
6. Step 6: Serve the curry hot over cooked Basmati or Jasmine rice. Offer natural yogurt on the side to balance the heat if desired.

Tips & Variations

• For a vegan version, use vegetable broth instead of chicken broth.
• If you prefer a creamier curry, stir in a splash of coconut milk at the end of cooking.
• Adjust cayenne pepper to control the spiciness; omit entirely for a mild curry.
• Adding fresh spinach or kale during the last 5 minutes of simmering can boost the nutritional value and add color.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This curry also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas for this recipe?

Yes, canned chickpeas work perfectly. Just be sure to drain and rinse them well before adding to the curry.

What can I serve with chickpea and potato curry?

This curry pairs beautifully with steamed Basmati or Jasmine rice, naan bread, or even a simple side salad. A dollop of natural yogurt helps balance the spices and adds creaminess.

Chickpea and Potato Curry Recipe

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★★★★★

4.8 from 133 reviews

A flavorful and hearty Chickpea and Potato Curry made with a vibrant blend of spices, simmered to perfection in a rich tomato and broth base. This comforting dish is easy to prepare and perfect for a healthy main course, served best with fragrant Basmati or Jasmine rice and a side of natural yogurt.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Spice Mix

• 1 ½ tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp all spice
• ½ tsp nutmeg
• 1 tsp smoked paprika
• ½ tsp dried thyme leaves
• 1 tsp dried fenugreek leaves (optional)
• ½ tsp cayenne pepper (omit if you don’t like too much heat)

Curry

• 2 tbsp vegetable oil
• 1 cup onion, diced
• 3 garlic cloves, minced
• 1 ½ cup potatoes, cut into 1-inch cubes
• 2 – 14 oz cans chickpeas, drained and rinsed
• 1 – 14 oz can crushed tomatoes
• 2 cup chicken or vegetable broth
• 3 green onions, sliced
• 2 tbsp freshly chopped parsley

Instructions

1. Sauté Onions and Garlic: Heat a large pot over medium heat, add 2 tablespoons of vegetable oil, and sauté the diced onions and minced garlic until fragrant and translucent, about 2 minutes.
2. Add Spice Mix: Stir in the prepared spice mix, cooking for an additional minute to release the aromatic flavors.
3. Coat Potatoes with Spices: Add the cubed potatoes to the pot and stir well so they are fully covered with the spice mixture.
4. Simmer Curry: Pour in the chicken or vegetable broth, crushed tomatoes, and rinsed chickpeas. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 20 minutes or until the potatoes are tender and cooked through.
5. Finish and Serve: Stir in the sliced green onions and freshly chopped parsley. Taste and adjust seasoning with salt and pepper as desired. Serve the curry over steaming Basmati or Jasmine rice with natural yogurt on the side to mellow the heat.

Notes

• You can omit the cayenne pepper for a milder curry.
• Use vegetable broth to make this recipe vegetarian or vegan friendly.
• Natural yogurt on the side helps balance the spice level.
• Great served with Basmati or Jasmine rice for a complete meal.
• Chickpeas can be replaced with other legumes like lentils if preferred.

Keywords: chickpea curry, potato curry, vegetarian curry, Indian curry recipe, chickpea potato stew