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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

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

Find it online: https://lisarecipe.com/chickpea-and-potato-curry/