Description
This Chickpea & Potato Curry is a hearty, flavorful vegetarian dish that combines tender potatoes, chickpeas, and a rich, aromatic curry sauce. With a blend of spices and coconut milk, it’s perfect for a comforting meal served with rice or naan. Easy to make, this curry is both satisfying and healthy!
Ingredients
Scale
- 1 tablespoon olive oil or vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 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
- 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
- Fresh cilantro, for garnish
- 1 tablespoon lemon juice (optional, for added brightness)
- 1 cup cooked rice or naan (for serving)
Instructions
- 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.
- Add the garlic and grated ginger and cook for an additional minute until fragrant.
- Add the spices:
- Stir in the curry powder, ground cumin, turmeric, ground coriander, cinnamon (if using), and chili flakes (if using). Cook the spices for 1-2 minutes, stirring frequently, to release their aromas.
- Cook the potatoes:
- Add the diced potatoes to the pot and stir well to coat them with the spices. Let the potatoes cook for 4-5 minutes, stirring occasionally.
- Add the liquids:
- Pour in the coconut milk, diced tomatoes, and vegetable broth (or water). Stir to combine. Bring the mixture to a simmer and cook for about 20-25 minutes, or until the potatoes are tender and fully cooked through.
- Add the chickpeas:
- Stir in the chickpeas and cook for an additional 5-7 minutes until they are heated through. Taste and adjust the seasoning with salt, pepper, and lemon juice if desired.
- Serve:
- Serve the curry over cooked rice or with naan. Garnish with fresh cilantro for a burst of flavor.
Notes
- You can substitute the potatoes with sweet potatoes for a slightly sweeter curry.
- To make the curry spicier, add more chili flakes or a diced fresh chili.
- If you like a thicker curry, simmer it for a longer time to reduce the liquid.
- This curry can be made ahead and stored in the fridge for up to 3 days. It also freezes well for future meals.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of the curry
- Calories: 300
- Sugar: 7g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 13g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0g