Introduction

This Chickpea and Potato Curry is a flavorful, hearty dish perfect for a cozy dinner. Packed with warming spices and comforting vegetables, it’s both easy to make and satisfying. Whether you’re a vegetarian or just looking to add more plant-based meals to your week, this curry is a winner.

A white bowl is filled with a layer of fluffy white rice at the bottom, topped with a thick stew made of brown sauce, chickpeas, and yellow potato chunks mixed with finely chopped green herbs. A dollop of white creamy sauce garnished with small green herb pieces sits on top of the stew. The bowl is placed on a wooden board over a white marbled surface, with a textured gray 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 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)
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 cups chicken or vegetable broth
3 green onions, sliced
2 tbsp freshly chopped parsley
Salt and pepper to taste

Instructions

Step 1: Heat a large pot over medium heat and add 2 tablespoons of vegetable oil. Sauté the diced onions and minced garlic until fragrant and translucent, about 2 minutes.
Step 2: Add the spice mix (curry powder, cumin, coriander, allspice, nutmeg, smoked paprika, thyme, fenugreek leaves, and cayenne pepper) to the pot and cook for one more minute, stirring constantly to release the aromas.
Step 3: Mix in the cubed potatoes, ensuring they are fully coated with the spices.
Step 4: Pour in the chicken or vegetable broth, crushed tomatoes, and drained chickpeas. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes, or until the potatoes are tender and cooked through.
Step 5: Stir in the sliced green onions and freshly chopped parsley. Adjust seasoning with salt and pepper as needed.
Step 6: Serve the curry hot over steaming Basmati or Jasmine rice. Natural yogurt on the side pairs well to balance the heat.

Tips & Variations

For a richer flavor, use coconut milk instead of broth and reduce the tomatoes slightly.
Substitute sweet potatoes for a sweeter twist.
Add spinach or kale towards the end of cooking for extra greens.
Adjust cayenne pepper according to your heat preference or omit entirely for a mild curry.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. The flavors often deepen after a day, making it an even tastier next-day meal. This curry also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a thick stew in a pot, showing layered textures of soft yellowish potato chunks mixed with round beige chickpeas, all coated in a rich, glossy brown sauce with hints of green herbs scattered throughout. The sauce has a dense, slightly chunky texture, blending well with the tender vegetables and legumes. A wooden spoon is partially dipped into the stew from the right side, stirring the ingredients. The pot's inner edge is visible, with the stew filling it almost to the top. The background shows a clear white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegan?

Yes, simply use vegetable broth instead of chicken broth, and serve with plant-based yogurt if desired. The recipe is naturally plant-based apart from that.

What can I serve with this curry?

This curry is delicious served over fragrant Basmati or Jasmine rice. You can also enjoy it with warm naan bread or a simple side salad for a complete meal.