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Chickpea and Potato Curry Recipe

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★★★★★

5 from 560 reviews

A hearty and flavorful Chickpea and Potato Curry made with a rich blend of spices, tender potatoes, and protein-packed chickpeas. This vegetarian curry is simmered to perfection and pairs wonderfully with fragrant Basmati or Jasmine rice, offering a comforting meal with a perfect balance of heat and aroma.

Ingredients

Scale

Spice Mix

  • 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)

Curry

  • 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

Instructions

  1. Sauté Aromatics: Heat a large pot over medium heat, add 2 tablespoons of vegetable oil, and sauté the diced onions and minced garlic until fragrant, about 2 minutes.
  2. Add Spice Mix: Stir in the prepared spice mix and cook for an additional minute to release the flavors.
  3. Coat Potatoes: Add the cubed potatoes to the pot, stirring until they are fully coated with the spice mix for even seasoning.
  4. Simmer Curry: 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 and cooked through.
  5. Finish and Serve: Stir in the sliced green onions and freshly chopped parsley. Adjust seasoning with salt and pepper to taste. Serve hot over steaming Basmati or Jasmine rice, accompanied by natural yogurt to balance the heat if desired.

Notes

  • For a vegan version, use vegetable broth and skip the natural yogurt or use non-dairy yogurt.
  • If you prefer less heat, omit the cayenne pepper from the spice mix.
  • Potatoes can be substituted with sweet potatoes for a different flavor twist.
  • This curry tastes even better the next day as the flavors continue to develop.
  • Serve with naan or flatbread for a complete meal.

Keywords: Chickpea curry, Potato curry, Indian vegetarian curry, Easy curry recipe, Healthy chickpea curry

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