Chickpea and Potato Curry Recipe
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.
- 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
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
- 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.
- Add Spice Mix: Stir in the prepared spice mix, cooking for an additional minute to release the aromatic flavors.
- Coat Potatoes with Spices: Add the cubed potatoes to the pot and stir well so they are fully covered with the spice mixture.
- 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.
- 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
Find it online: https://dishedbydana.com/chickpea-and-potato-curry-recipe/
