Chickpea and Potato Curry Recipe

There’s nothing more comforting than a warm bowl of chickpea and potato curry. It’s hearty, flavorful, and packed with spices that make every bite irresistible.

Plus, it’s budget-friendly, easy to make, and great for meal prep.

Whether you’re new to cooking curry or a seasoned pro, this recipe is simple, satisfying, and perfect for any night of the week. Now, let’s get started!

What You’ll Need:

Main Ingredients:

• 2 tablespoons oil (olive, coconut, or vegetable)

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1-inch piece of ginger, grated

• 2 medium potatoes, peeled and diced

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

• 1 can (14 oz) diced tomatoes

• 1 can (14 oz) coconut milk

• 1 cup vegetable broth (or water)

• 1 teaspoon salt (adjust to taste)

• 1/2 teaspoon black pepper

• 1/2 teaspoon sugar (optional, to balance flavors)

Spices:

• 1 teaspoon cumin

• 1 teaspoon coriander

• 1 teaspoon turmeric

• 1 teaspoon garam masala

• 1/2 teaspoon paprika

• 1/2 teaspoon chili powder (adjust for spice level)

For Serving:

• Fresh cilantro (for garnish)

• Cooked rice or warm naan bread

• A squeeze of fresh lemon or lime

How to Make It:

Step 1: Sauté the Aromatics

Heat the oil in a large pot or deep pan over medium heat. Add the diced onion and sauté for 3–4 minutes until soft and translucent. Stir in the garlic and ginger, cooking for another minute until fragrant.

Step 2: Add the Spices

Add the cumin, coriander, turmeric, garam masala, paprika, and chili powder. Stir well and let the spices toast for about 30 seconds. This step helps release their full flavor, making the curry rich and aromatic.

Step 3: Cook the Potatoes

Add the diced potatoes and stir to coat them in the spices. Let them cook for 2–3 minutes, stirring occasionally, so they soak up the flavors.

Step 4: Add Tomatoes and Simmer

Pour in the canned tomatoes and stir everything together. Let it cook for about 5 minutes, allowing the tomatoes to break down and the flavors to deepen.

Step 5: Add the Chickpeas and Liquid

Now, add the chickpeas, coconut milk, and vegetable broth. Stir well and bring the curry to a gentle simmer.

Step 6: Simmer Until the Potatoes Are Tender

Cover and let the curry simmer on low heat for about 15–20 minutes, or until the potatoes are soft. Stir occasionally to prevent sticking. If the curry thickens too much, add a splash of water or broth.

Step 7: Taste and Adjust

Give the curry a taste and adjust the seasoning. Add more salt if needed, or a pinch of sugar to balance the acidity from the tomatoes. If you want more spice, sprinkle in a little extra chili powder.

Step 8: Garnish and Serve

Once the potatoes are tender and the curry has thickened, remove it from the heat. Sprinkle fresh cilantro on top and serve with fluffy rice or warm naan. Add a squeeze of lemon or lime for extra brightness!

Tips for the Best Chickpea and Potato Curry:

• Use waxy potatoes – Yukon Gold or red potatoes hold their shape better in curry.

• Make it ahead – The flavors deepen over time, so this curry tastes even better the next day!

• Customize it – Add spinach, peas, bell peppers, or carrots for extra veggies.

• Adjust the spice – If you prefer a milder curry, reduce the chili powder or skip it altogether.

This chickpea and potato curry is comforting, easy to make, and full of bold flavors.

It’s the perfect meal for a cozy night in, and it’s guaranteed to keep you coming back for more. Enjoy!💖👇