Description
This Chickpea and Potato Curry is a flavorful, hearty dish combining tender potatoes and protein-rich chickpeas cooked in a fragrant blend of spices and simmered in a rich tomato and broth-based sauce. Perfect as a comforting vegetarian meal, it pairs wonderfully with steamed rice and a side of natural yogurt to mellow the heat.
Ingredients
Spice Mix
- 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)
Main Ingredients
- 2 tbsp vegetable oil
- 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
- 2 cup chicken or vegetable broth
Garnish
- 3 green onions, sliced
- 2 tbsp freshly chopped parsley
Instructions
- Sauté onions and garlic: 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, being careful not to brown them.
- Add spices: Stir in the curry powder, ground cumin, ground coriander, allspice, nutmeg, smoked paprika, dried thyme, fenugreek leaves (if using), and cayenne pepper. Cook this spice mix with the onions and garlic for one more minute to release the flavors.
- Coat potatoes with spices: Add the cubed potatoes to the pot and mix thoroughly to ensure each piece is fully coated with the aromatic spice blend.
- Add liquids and chickpeas, then simmer: Pour in the chicken or vegetable broth, crushed tomatoes, and rinsed chickpeas. Increase the heat to bring the mixture to a boil. Once boiling, reduce heat to low and cover. Let it simmer gently for about 20 minutes, or until the potatoes are tender and cooked through.
- Finish and serve: Stir in sliced green onions and freshly chopped parsley to add freshness. Taste and adjust seasoning with salt and freshly ground black pepper as needed. Serve the curry hot over steamed Basmati or Jasmine rice and offer natural yogurt on the side to mellow the heat from the spices.
Notes
- You can substitute vegetable broth for chicken broth to make this recipe fully vegetarian.
- If you prefer less heat, omit the cayenne pepper or reduce the amount.
- For additional creaminess, swirl in a bit of coconut milk or cream before serving.
- This curry can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Fenugreek leaves add a unique flavor but can be omitted if unavailable.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
