Chickpea and Potato Curry Recipe

Introduction

This Chickpea and Potato Curry is a hearty and flavorful dish perfect for a comforting weeknight meal. Packed with aromatic spices and wholesome ingredients, it’s a satisfying vegetarian option that pairs beautifully with rice or flatbread.

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 too much 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 (14 oz) cans chickpeas, drained and rinsed
• 1 (14 oz) can 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. Add the vegetable oil and sauté the diced onions and minced garlic until fragrant and translucent, about 2 minutes.
2. Step 2: Add all the spices from the spice mix to the pot and cook, stirring continuously, for about one minute to release their aromas.
3. Step 3: Add the cubed potatoes to the pot and stir well to coat them evenly with the spices.
4. Step 4: Pour in the chicken or vegetable broth, crushed tomatoes, and drained chickpeas. Bring the mixture to a boil, then reduce the heat to low and simmer gently for 20 minutes, or until the potatoes are tender.
5. Step 5: Stir in the sliced green onions and freshly chopped parsley. Taste and adjust seasoning with salt and pepper as needed.
6. Step 6: Serve the curry hot over steaming 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 and serve with coconut yogurt instead of dairy yogurt.
• You can substitute sweet potatoes for regular potatoes for a slightly sweeter taste and added nutrients.
• If you prefer milder spice, reduce or omit the cayenne pepper in the spice mix.
• Adding a squeeze of fresh lemon juice before serving brightens the flavors beautifully.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it thickens too much. This curry also freezes well—defrost overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned potatoes instead of fresh?

Fresh potatoes work best as they hold their texture during cooking. Canned potatoes tend to be too soft and may break down, resulting in a mushy curry.

Is this recipe gluten-free?

Yes, this curry is naturally gluten-free as long as you use gluten-free broth and serve it with rice or gluten-free bread.

Chickpea and Potato Curry Recipe

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★★★★★

5 from 108 reviews

This Chickpea and Potato Curry is a hearty, flavorful vegetarian dish perfect for lunch or dinner. Packed with wholesome ingredients and aromatic spices, it combines tender potatoes, protein-rich chickpeas, and a robust homemade spice mix simmered in a tomato and broth base. It’s easy to prepare, comforting, and delicious when served over rice with a cooling yogurt on the side.

• 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-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 too much heat)

Curry

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

Instructions

1. Sauté Aromatics: Heat a large pot over medium heat. Add 2 tablespoons of vegetable oil and sauté the diced onions and minced garlic until fragrant, about 2 minutes.
2. Add Spices: Stir in the spice mix ingredients and cook for one more minute to enhance the flavors.
3. Coat Potatoes: Mix in the cubed potatoes thoroughly until they are fully covered with the spice blend.
4. Simmer Curry: Pour in the chicken or vegetable broth, crushed tomatoes, and chickpeas. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20 minutes or until the potatoes are tender and cooked through.
5. Finish and Serve: Stir in the sliced green onions and chopped parsley. Taste and adjust seasoning with salt and pepper as needed. Serve the curry hot over steamed Basmati or Jasmine rice. Optionally, serve with natural yogurt on the side to balance the heat.

Notes

• You can omit fenugreek leaves if unavailable without affecting the flavor significantly.
• For a vegan option, use vegetable broth instead of chicken broth.
• Adjust cayenne pepper to your desired spice level to control heat.
• Serve with yogurt or a dairy-free alternative to cool down the spice if preferred.
• This curry pairs wonderfully with fluffy rice or warm naan bread.

Keywords: chickpea curry, potato curry, vegetarian curry, Indian curry, easy curry recipe, healthy curry, chickpea recipes