Name: Chickpea and Potato Curry Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indian
Ingredients: 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); 2 tbsp vegetable oil; 1 cup onion, diced; 3 garlic cloves, minced; 1 ½ cup potatoes, cut into 1-inch cubes; 2 cans (14 oz each) chickpeas, drained and rinsed; 1 can (14 oz) crushed tomatoes; 2 cups chicken or vegetable broth; 3 green onions, sliced; 2 tbsp freshly chopped parsley

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Introduction

This Chickpea and Potato Curry is a comforting, flavorful dish perfect for any day of the week. Packed with warming spices and hearty ingredients, it’s both satisfying and easy to prepare.

A white bowl with two main layers: the bottom layer is white, fluffy rice spread across half of the bowl, and the top layer is a thick, chunky stew of dark brown color with visible round chickpeas and golden potato pieces, placed over the rice covering the other half. On top of the stew near the middle is a dollop of white creamy sauce, garnished with small green parsley pieces. The bowl sits on a light wooden board on a white marbled surface, with a textured grey cloth visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp allspice
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)
2 tbsp vegetable oil
1 cup onion, diced
3 garlic cloves, minced
1 ½ cup potatoes, cut into 1-inch cubes
2 cans (14 oz each) chickpeas, drained and rinsed
1 can (14 oz) crushed tomatoes
2 cups chicken or vegetable broth
3 green onions, sliced
2 tbsp freshly chopped parsley
Salt and pepper to taste
Steaming Basmati or Jasmine rice, for serving
Natural yogurt, to serve (optional)

Instructions

Step 1: Heat a large pot over medium heat and add 2 tablespoons of vegetable oil. Sauté the diced onions and minced garlic until fragrant, about 2 minutes.
Step 2: Add all the spices from the spice mix to the pot and cook for one more minute to release their flavors.
Step 3: Stir in the cubed potatoes until they are fully coated with the spice mixture.
Step 4: Pour in the chicken or vegetable broth, crushed tomatoes, and drained chickpeas. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes or until the potatoes are tender.
Step 5: Stir in the sliced green onions and freshly chopped parsley. Season with salt and pepper to taste.
Step 6: Serve the curry hot over steaming Basmati or Jasmine rice, and offer natural yogurt on the side to balance the heat if desired.

Tips & Variations

For a vegan version, use vegetable broth and skip the yogurt or use a plant-based alternative.
If you prefer a creamier curry, stir in a splash of coconut milk towards the end of cooking.
Add spinach or kale in the last 5 minutes of cooking for extra greens.
Adjust the cayenne pepper amount to control the heat level according to your taste.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened. This curry also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a thick stew filled with chickpeas and diced potatoes. The stew has a rich brown-red sauce that is glossy and chunky, showing layers of soft potato pieces and round chickpeas mixed with small bits of herbs and spices, giving spots of green throughout. A wooden spoon sits partially dipped into the stew on the right side, stirring the ingredients. The stew is inside a white pot, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned crushed tomatoes?

Yes, you can substitute fresh ripe tomatoes. Use about 2 cups of chopped tomatoes and cook them down until soft before adding the broth and chickpeas.

Is it necessary to soak the chickpeas before cooking?

This recipe uses canned chickpeas that are already cooked. If using dried chickpeas, soak them overnight and cook separately before adding to the curry.