Chickpea Potato Curry Recipe
This Chickpea Potato Curry is a comforting, flavorful one-pot meal made with tender potatoes, hearty chickpeas, and a rich tomato-based curry sauce. Packed with warm spices, garlic, and aromatic vegetables, this easy vegetarian curry is perfect for busy weeknight dinners and tastes even better served with rice or warm naan.
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Servings: 6
Equipment
- Chef's Knife
Ingredients
For the Curry
- 2 tablespoons vegetable oil or olive oil
- 1 medium yellow onion diced
- 4 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric powder
- ¼ teaspoon cayenne pepper optional
- 1½ pounds potatoes peeled and cut into 1-inch cubes
- 2 cans 15 ounces each chickpeas, drained and rinsed
- 1 can 14 ounces crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- 2 green onions sliced
- ¼ cup fresh cilantro chopped
For Serving
- Cooked basmati rice
- Warm naan or flatbread
- Lime wedges
- Dairy-free yogurt or plain yogurt optional
Instructions
- Heat oil in a large pot over medium heat. Add onion and cook for 3 to 4 minutes until softened.
- Add garlic and ginger, then cook for 30 seconds until fragrant.
- Stir in curry powder, cumin, coriander, smoked paprika, turmeric, and cayenne. Cook for 1 minute to toast the spices.
- Add potatoes and stir until they are coated in the spice mixture.
- Pour in crushed tomatoes, vegetable broth, chickpeas, salt, and black pepper. Stir well.
- Bring the curry to a simmer, cover, and cook for 20 to 25 minutes until the potatoes are tender and the sauce has thickened.
- Lightly mash a few potato pieces into the sauce to make it creamier.
- Stir in green onions and fresh cilantro. Adjust seasoning if needed.
- Serve hot over basmati rice with naan, lime wedges, or yogurt on the side.
Notes
- Use waxy potatoes like Yukon Gold for the best texture because they hold their shape while cooking.
- For a creamier curry, stir in ½ cup coconut milk during the final few minutes of cooking.
- Adjust the spice level by reducing or increasing cayenne pepper.
- This curry tastes even better the next day as the flavors continue to develop.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 3 months and thaw before reheating.