Why You’ll Love This Recipe

This Chickpea and Potato Curry is easy to make, packed with nutrients, and full of bold flavors. The combination of chickpeas and potatoes makes it a well-rounded meal, offering a satisfying mix of protein, fiber, and hearty goodness. The dish is vegan, gluten-free, and can be customized with your favorite vegetables or spice levels. Whether you’re craving something comforting or looking for a wholesome, meatless dinner option, this curry is sure to become a go-to recipe in your kitchen.

Ingredients

  • 1 tablespoon olive oil (or coconut oil)

  • 1 large onion (diced)

  • 3 cloves garlic (minced)

  • 1-inch piece of ginger (grated)

  • 2 medium potatoes (peeled and cubed)

  • 1 can (15 oz) chickpeas (drained and rinsed)

  • 1 can (14 oz) diced tomatoes

  • 1/2 cup coconut milk (or any plant-based milk)

  • 1 1/2 cups vegetable broth (or water)

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon turmeric

  • 1/2 teaspoon garam masala

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon chili powder (optional for heat)

  • Salt and pepper to taste

  • Fresh cilantro (chopped, for garnish)

  • 1 tablespoon lemon juice (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Heat the oil: In a large pot or Dutch oven, heat the olive oil (or coconut oil) over medium heat. Add the diced onion and cook for about 5-6 minutes, or until softened and translucent.

  2. Add garlic and ginger: Stir in the minced garlic and grated ginger and cook for another 1-2 minutes, until fragrant.

  3. Add spices: Add the cumin, coriander, turmeric, garam masala, cinnamon, and chili powder (if using). Stir well to coat the onions, garlic, and ginger with the spices, cooking for 1 minute to allow the spices to bloom.

  4. Add potatoes and chickpeas: Add the cubed potatoes and chickpeas to the pot, stirring to combine with the spices.

  5. Add liquids: Pour in the diced tomatoes, coconut milk, and vegetable broth (or water). Stir everything together and bring to a simmer.

  6. Simmer the curry: Reduce the heat to low, cover the pot, and let the curry simmer for 20-25 minutes, or until the potatoes are tender and the flavors have melded together. Stir occasionally and add more water or broth if the curry starts to thicken too much.

  7. Season: Once the potatoes are soft, season the curry with salt, pepper, and lemon juice (if using) to taste.

  8. Serve: Garnish the curry with freshly chopped cilantro and serve hot with rice, naan, or quinoa.

Servings and Timing

  • Servings: 4 servings

  • Prep Time: 10 minutes

  • Cook Time: 30 minutes

  • Total Time: 40 minutes

Variations

  • Add other vegetables: You can add other vegetables like spinach, peas, bell peppers, or cauliflower to the curry for extra flavor and nutrition.

  • Spicy version: For a spicier curry, add a chopped green chili or more chili powder, or stir in a teaspoon of cayenne pepper.

  • Creamier: Add a bit more coconut milk or a dollop of cashew cream for a richer, creamier curry.

  • Protein boost: Add some tofu or tempeh for an extra protein boost if you want a heartier dish.

Storage/Reheating

  • Storage: Leftover Chickpea and Potato Curry can be stored in an airtight container in the refrigerator for up to 4 days.

  • Freezing: The curry can be frozen for up to 3 months. Allow it to cool completely before transferring it to an airtight container or freezer-safe bag. Thaw overnight in the fridge before reheating.

  • Reheating: Reheat the curry in a pot over low heat, adding a splash of water or broth if needed to loosen the sauce.

FAQs

1. Can I use sweet potatoes instead of regular potatoes?

Yes! Sweet potatoes would work beautifully in this curry. They’ll add a slightly different flavor but will still complement the spices and other ingredients.

2. Can I make this recipe spicier?

Yes, you can easily make this curry spicier by adding more chili powder, a diced fresh chili, or a pinch of cayenne pepper. Adjust the spice level to your taste.

3. Can I use fresh tomatoes instead of canned tomatoes?

Yes, you can use fresh tomatoes. About 2 medium tomatoes, chopped, will work well in place of the canned tomatoes.

4. Can I make this curry ahead of time?

Yes, this curry is great for meal prep. The flavors actually deepen as it sits, so it will taste even better the next day.

5. Can I use other types of beans instead of chickpeas?

Yes, you can substitute chickpeas with other beans, such as kidney beans, black beans, or white beans, although chickpeas work best in this particular curry.

6. How do I know when the potatoes are cooked?

The potatoes are done when they are fork-tender and easily break apart. You should be able to easily pierce them with a fork.

7. Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas, but you’ll need to cook them first. Use 1 1/2 cups dried chickpeas and cook them until tender before adding them to the curry.

8. Can I make this curry without coconut milk?

Yes, you can use regular milk, almond milk, or any other plant-based milk as a substitute, but keep in mind that the coconut milk adds a unique richness to the curry.

9. Can I make this recipe in a slow cooker?

Yes, you can make this curry in a slow cooker. Add all ingredients (except the cilantro and lemon juice) to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the potatoes are tender. Stir in the cilantro and lemon juice before serving.

10. Can I make this curry oil-free?

Yes, you can make this curry oil-free by sautéing the onions, garlic, and ginger in vegetable broth or water instead of oil.

Conclusion

Chickpea and Potato Curry is a flavorful and satisfying dish that combines the hearty goodness of potatoes and chickpeas in a warm, aromatic curry sauce. With a blend of spices, creamy coconut milk, and a few simple ingredients, this curry comes together quickly and easily, making it the perfect meal for busy weeknights or a comforting weekend dinner. Whether you’re a fan of vegetarian dishes or just looking for a wholesome, flavorful meal, this Chickpea and Potato Curry is a delicious and nutritious choice.

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Chickpea and Potato Curry

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  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegan
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Description

Chickpea and Potato Curry is a hearty, comforting, and flavorful vegetarian dish that combines tender potatoes and protein-packed chickpeas in a rich curry sauce. This vegan, gluten-free dish is easy to prepare and packed with spices, making it perfect for a cozy dinner. Serve with rice, naan, or quinoa for a wholesome, satisfying meal.

Ingredients

  • 1 tablespoon olive oil (or coconut oil)

  • 1 large onion (diced)

  • 3 cloves garlic (minced)

  • 1-inch piece of ginger (grated)

  • 2 medium potatoes (peeled and cubed)

  • 1 can (15 oz) chickpeas (drained and rinsed)

  • 1 can (14 oz) diced tomatoes

  • 1/2 cup coconut milk (or any plant-based milk)

  • 1 1/2 cups vegetable broth (or water)

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon turmeric

  • 1/2 teaspoon garam masala

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon chili powder (optional for heat)

  • Salt and pepper to taste

  • Fresh cilantro (chopped, for garnish)

  • 1 tablespoon lemon juice (optional)

Instructions

  • Heat the oil: In a large pot or Dutch oven, heat the olive oil (or coconut oil) over medium heat. Add the diced onion and cook for about 5-6 minutes, or until softened and translucent.

  • Add garlic and ginger: Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes, until fragrant.

  • Add spices: Add the cumin, coriander, turmeric, garam masala, cinnamon, and chili powder (if using). Stir well to coat the onions, garlic, and ginger with the spices, cooking for 1 minute to allow the spices to bloom.

  • Add potatoes and chickpeas: Add the cubed potatoes and chickpeas to the pot, stirring to combine with the spices.

  • Add liquids: Pour in the diced tomatoes, coconut milk, and vegetable broth (or water). Stir everything together and bring to a simmer.

  • Simmer the curry: Reduce the heat to low, cover the pot, and let the curry simmer for 20-25 minutes, or until the potatoes are tender and the flavors have melded together. Stir occasionally and add more water or broth if the curry starts to thicken too much.

  • Season: Once the potatoes are soft, season the curry with salt, pepper, and lemon juice (if using) to taste.

  • Serve: Garnish with freshly chopped cilantro and serve hot with rice, naan, or quinoa.

Notes

Storage: Leftover curry can be stored in an airtight container in the refrigerator for up to 4 days.Freezing: This curry freezes well for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. Thaw overnight in the fridge before reheating.Reheating: Reheat the curry over low heat, adding a splash of water or broth if needed to loosen the sauce

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