Chickpea & Potato Curry

Why You’ll Love This Recipe

This Chickpea & Potato Curry is easy to make and full of warm, comforting flavors. The chickpeas provide protein and texture, while the potatoes absorb the spices, creating a hearty and satisfying dish. The curry sauce, made from a blend of spices, tomatoes, and coconut milk, adds richness and depth to the dish. Whether you’re craving a flavorful vegan curry or looking for a hearty meal, this recipe is a go-to that’s sure to please everyone at the table.

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1-inch piece of fresh ginger, grated

• 2 medium potatoes, peeled and diced

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

• 1 can (14.5 oz) diced tomatoes

• 1 can (14 oz) coconut milk

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon ground turmeric

• 1/2 teaspoon ground cinnamon (optional)

• 1/4 teaspoon cayenne pepper (optional, for heat)

• Salt and pepper to taste

• Fresh cilantro, chopped (for garnish)

• Lime wedges (for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and lightly golden.

2. Add garlic and ginger: Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.

3. Cook the potatoes: Add the diced potatoes to the pot and cook for about 5 minutes, stirring occasionally, until they begin to soften.

4. Add the spices: Stir in the ground cumin, ground coriander, ground turmeric, cinnamon (if using), cayenne pepper (if using), salt, and pepper. Cook for 1-2 minutes to let the spices toast and become fragrant.

5. Add the tomatoes and coconut milk: Stir in the diced tomatoes, coconut milk, and chickpeas. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20-25 minutes, or until the potatoes are tender and the curry has thickened.

6. Adjust seasoning: Taste the curry and adjust the seasoning with additional salt, pepper, or cayenne pepper if desired.

7. Serve: Serve the curry hot, garnished with fresh cilantro and a squeeze of lime juice. It pairs well with rice or naan for a complete meal.

8. Enjoy your hearty and flavorful Chickpea & Potato Curry!

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

Variations

• Add Greens: Stir in spinach, kale, or other leafy greens for added nutrition. Add them in the last few minutes of cooking so they wilt into the curry.

• Spicy Version: Add more cayenne pepper or fresh chopped chilies for extra heat.

• Add Protein: For a heartier meal, you can add tofu or tempeh for extra protein.

• No Coconut Milk?: If you don’t have coconut milk, you can substitute with almond milk or vegetable broth for a lighter version.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: This curry freezes well. Let it cool completely before transferring to a freezer-safe container. It can be stored in the freezer for up to 3 months.

• Reheating: Reheat the curry on the stovetop over low heat, stirring occasionally. Add a splash of water or broth if the curry is too thick when reheating.

FAQs

1. Can I use sweet potatoes instead of regular potatoes?

Yes, you can use sweet potatoes for a slightly sweeter flavor. Just keep in mind that sweet potatoes may cook a bit faster, so check them after about 15-20 minutes of simmering.

2. Can I make this curry without coconut milk?

Yes, you can substitute the coconut milk with almond milk, cashew cream, or even vegetable broth for a lighter version. However, coconut milk adds creaminess and richness to the curry, so the flavor may be slightly different.

3. Can I make this curry spicier?

Yes, you can adjust the spice level by adding more cayenne pepper, chili flakes, or fresh chilies. If you prefer a milder version, feel free to reduce the amount of cayenne pepper.

4. Can I add other vegetables to this curry?

Yes, feel free to add other vegetables like carrots, bell peppers, or peas to the curry. You can add them along with the potatoes so they cook in the sauce.

5. Can I make this curry in a slow cooker?

Yes, you can make this curry in a slow cooker. Combine all the ingredients (except cilantro and lime) in the slow cooker and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.

6. Can I use frozen potatoes or frozen chickpeas?

Frozen potatoes might break down more easily, but frozen chickpeas can work as well. Just make sure to thaw them before adding to the curry for the best texture.

7. How can I make this curry creamier?

For a richer, creamier texture, you can add a couple of tablespoons of cashew cream or a spoonful of peanut butter to the curry before serving.

8. Can I make this dish ahead of time?

Yes, this curry actually tastes better after sitting for a while, so it’s a great option for meal prep. Store leftovers in the fridge for up to 3 days.

9. What can I serve with this curry?

This curry pairs wonderfully with basmati rice, quinoa, or naan bread. You can also serve it with a side salad or sautéed greens for added freshness.

10. Is this curry gluten-free?

Yes, this Chickpea & Potato Curry is naturally gluten-free, making it a great option for those with dietary restrictions.

Conclusion

Chickpea & Potato Curry is a flavorful, hearty, and easy-to-make dish that’s perfect for any meal. The combination of creamy coconut milk, tender potatoes, and protein-rich chickpeas creates a filling and satisfying curry, while the warming spices bring depth and richness to the dish. Whether you’re enjoying it on a weeknight or serving it at a gathering, this curry is sure to be a hit. It’s simple, nutritious, and delicious—what’s not to love? Enjoy!

Chickpea & Potato Curry

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Chickpea & Potato Curry is a hearty and flavorful dish that combines chickpeas with tender potatoes in a rich, aromatic curry sauce. This vegan, gluten-free meal is packed with spices like cumin, coriander, and turmeric, creating a satisfying and nourishing dish.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegan

Ingredients

1. 2 tablespoons olive oil
   
   1 medium onion, chopped
   
   2 cloves garlic, minced
   
   1-inch piece of fresh ginger, grated
   
   2 medium potatoes, peeled and diced
   
   1 can (15 oz) chickpeas, drained and rinsed
   
   1 can (14.5 oz) diced tomatoes
   
   1 can (14 oz) coconut milk
   
   1 teaspoon ground cumin
   
   1 teaspoon ground coriander
   
   1 teaspoon ground turmeric
   
   1/2 teaspoon ground cinnamon (optional)
   
   1/4 teaspoon cayenne pepper (optional, for heat)
   
   Salt and pepper to taste
   
   Fresh cilantro, chopped (for garnish)
   
   Lime wedges (for serving)

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Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and golden.

1. Stir in minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.
2. Add diced potatoes and cook for about 5 minutes, stirring occasionally, until they begin to soften.
3. Stir in cumin, coriander, turmeric, cinnamon (if using), cayenne pepper (if using), salt, and pepper. Cook for 1-2 minutes to let the spices toast.
4. Add diced tomatoes, coconut milk, and chickpeas. Bring to a simmer, then reduce the heat to low. Cover and cook for 20-25 minutes, or until potatoes are tender and curry thickens.
5. Taste and adjust seasoning with additional salt, pepper, or cayenne if desired.
6. Serve the curry hot, garnished with fresh cilantro and lime wedges. Enjoy with rice or naan!

Notes

1. For a spicier curry, add more cayenne pepper or chopped fresh chilies.
2. If you don’t have coconut milk, substitute with almond milk or vegetable broth for a lighter curry.
3. Add spinach or kale at the end of cooking for extra greens and nutrition.
4. If you prefer a creamier curry, add cashew cream or peanut butter for richness.

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 8g
• Sodium: 650mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 10g
• Protein: 12g
• Cholesterol: 0mg