Chickpea and Potato Curry
Experience the warm, comforting flavors of this Chickpea and Potato Curry, a hearty and wholesome dish that's perfect for vegetarians, vegans, and anyone craving a flavorful bowl of goodness. Made with tender potatoes, protein-packed chickpeas, and a medley of aromatic spices like cumin, garam masala, and turmeric, this curry is cooked in a luscious coconut milk base for a creamy and rich finish. The vibrant blend of garlic, ginger, and tomatoes creates a deeply satisfying sauce, while the optional garnish of fresh cilantro adds a burst of brightness to each serving. Ready in just 45 minutes, this one-pot curry pairs beautifully with steamed rice, naan, or flatbread, making it an ideal choice for busy weeknights or cozy family dinners.
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Recipe Information
Ingredients
- 400 grams chickpeas (cooked or canned)
- 3 medium potatoes
- 1 medium onion
- 3 garlic cloves
- 1 teaspoon ginger
- 400 grams tomatoes (chopped or canned)
- 400 milliliters coconut milk
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Peel and chop the potatoes into bite-sized pieces. Finely dice the onion, mince the garlic, and grate the ginger.
Heat the vegetable oil in a large pot or deep skillet over medium heat.
Add the diced onion and sauté for 5-7 minutes until softened and lightly golden.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the ground cumin, coriander, turmeric, and red chili powder. Stir well to coat the onion mixture in the spices.
Pour in the chopped or canned tomatoes, and cook for 3-4 minutes, stirring occasionally, until the mixture has slightly thickened.
Add the diced potatoes to the pot along with the coconut milk and 1 cup (240 ml) of water. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 15 minutes or until the potatoes are tender, stirring occasionally.
Once the potatoes are cooked, stir in the cooked or canned chickpeas (drained and rinsed if using canned). Add salt and garam masala to the curry and mix well.
Simmer for 5 more minutes to allow the flavors to combine and the curry to thicken slightly.
Taste and adjust seasoning as needed. Remove the curry from the heat.
Garnish with freshly chopped cilantro, if desired, and serve hot with rice, naan, or flatbread.
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3131 mg | 136% | |
| Total Carbohydrate | 311.7 g | 113% | |
| Dietary Fiber | 53.7 g | 192% | |
| Total Sugars | 72.1 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 6146 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
