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Chickpea and Potato Curry Recipe

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★★★★★

4.8 from 718 reviews

This hearty Chickpea and Potato Curry is a flavorful, comforting dish made with a blend of aromatic spices, tender potatoes, chickpeas, and a rich tomato and broth base. Perfect as a vegetarian main course, it combines warmth and spice with fresh herbs, best served over fragrant Basmati or Jasmine rice and a side of natural yogurt to balance the heat.

Ingredients

Scale

Spices

  • 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)

Vegetables and Legumes

  • 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

Liquids and Oils

  • 2 tbsp vegetable oil
  • 2 cup chicken or vegetable broth

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 and translucent, about 2 minutes.
  2. Add Spices: Stir in the curry powder, ground cumin, ground coriander, allspice, nutmeg, smoked paprika, dried thyme leaves, dried fenugreek leaves (if using), and cayenne pepper. Cook the mixture for one more minute to release the spices’ aromas.
  3. Incorporate Potatoes: Add the cubed potatoes to the pot and stir well to fully coat them with the spiced mixture, ensuring even flavor distribution.
  4. Add Liquids and Chickpeas: Pour in the chicken or vegetable broth, crushed tomatoes, and drained chickpeas. Bring the mixture to a boil, then reduce heat to a simmer. Allow it to cook gently 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. Taste and season with salt and pepper as needed. Serve the curry hot over steamed Basmati or Jasmine rice, accompanied by natural yogurt to balance the heat.

Notes

  • You can omit cayenne pepper or adjust its quantity to control the heat level.
  • Use vegetable broth to make this dish fully vegetarian or vegan.
  • Natural yogurt served on the side helps mellow the spice and adds creaminess.
  • This curry is delicious served with naan or flatbread as an alternative to rice.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Keywords: chickpea curry, potato curry, vegetarian curry, Indian curry recipe, easy curry, chickpea recipe, comfort food, plant-based curry

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