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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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/chickpea-and-potato-curry-recipe-2/