Name: Chickpea and Potato Curry Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
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 prefer less heat); 1 cup onion, diced; 3 garlic cloves, minced; 1 ½ cup potatoes, cut into 1-inch cubes; 2 – 14 oz cans chickpeas, drained and rinsed; 1 – 14 oz can crushed tomatoes; 3 green onions, sliced; 2 tbsp freshly chopped parsley; 2 tbsp vegetable oil; 2 cup chicken or vegetable broth

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Introduction

This Chickpea and Potato Curry is a comforting, flavorful dish that’s perfect for a cozy meal. Packed with warming spices and hearty ingredients, it’s both satisfying and easy to prepare. Enjoy the rich aroma and vibrant colors in every bite.

A white bowl holds a dish with two main layers: the bottom layer is fluffy white rice covering half the bowl, and the top layer is a thick, brown chickpea and potato stew with soft golden-yellow potato chunks and chickpeas mixed in a rich, textured sauce. A dollop of white creamy topping, garnished with small green herb pieces, sits on the stew near the center. The bowl is set on a light wooden board placed on a white marbled surface, with a grey textured cloth 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 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

Instructions

Step 1: Heat a large pot over medium heat, add 2 tablespoons of vegetable oil, and sauté the onions and garlic until fragrant, about 2 minutes.
Step 2: Add the spice mix (curry powder, cumin, coriander, all spice, nutmeg, smoked paprika, thyme, fenugreek leaves, and cayenne pepper) and cook for one more minute, stirring constantly.
Step 3: Mix in the potatoes and stir well to coat them fully with the spice mixture.
Step 4: Pour in the chicken or vegetable broth, crushed tomatoes, and chickpeas. Bring to a boil, then reduce the heat and let it simmer gently for 20 minutes or until the potatoes are tender.
Step 5: Stir in the sliced green onions and freshly chopped parsley. Adjust the seasoning with salt and pepper to taste. Serve hot over Basmati or Jasmine rice, and offer natural yogurt on the side to balance the heat.

Tips & Variations

For a vegan version, use vegetable broth and skip the yogurt or use a plant-based alternative.
If you prefer a smoother texture, lightly mash some of the chickpeas before adding them to the curry.
Adding a squeeze of lemon juice just before serving brightens the flavors beautifully.
Adjust the cayenne pepper amount to control the heat level to your liking.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened too much. This curry also freezes well—freeze in portions for up to 2 months and thaw overnight before reheating.

How to Serve

A white bowl filled with three visible layers: at the bottom is a bed of plain white rice with a fluffy texture, topped with a thick, chunky chickpea curry featuring golden chickpeas and browned potato pieces in a reddish-brown sauce with green herb bits scattered throughout. On top of the curry is a dollop of white cream garnished with small green herbs. A woman's hand is pinching a slightly charred, soft white tortilla folded to scoop up some of the chickpea curry. 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 use fresh ripe tomatoes blended or finely chopped. Use about 2 cups and cook them down a bit longer to achieve a similar consistency.

What can I serve with this curry?

This curry pairs wonderfully with steamed Basmati or Jasmine rice. You can also serve it with warm naan bread for a filling meal. A side of natural yogurt or raita helps balance the spices.