Chickpea and Potato Curry Recipe
A flavorful and hearty Chickpea and Potato Curry featuring a blend of aromatic spices simmered with tender potatoes, chickpeas, and tomatoes. This comforting dish is perfect served over steaming rice and offers a delightful balance of warmth and spice with fresh herbs and a touch of yogurt to mellow the heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegetarian
Ingredients
Scale
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)
Curry
- 2 tbsp vegetable oil
- 1 cup onion, diced
- 3 garlic cloves, minced
- 1 ½ cups 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
Instructions
- 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, about 2 minutes.
- Add Spice Mix: Stir in the prepared spice mix and cook for an additional minute to release the flavors of the spices.
- Incorporate Potatoes: Add the cubed potatoes to the pot, stirring to coat them evenly with the spice mixture.
- Simmer Curry: Pour in the chicken or vegetable broth, crushed tomatoes, and rinsed chickpeas. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes or until the potatoes are tender and cooked through.
- Finish with Fresh Herbs: Stir in the sliced green onions and freshly chopped parsley. Taste and adjust the seasoning 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
- Omit cayenne pepper or reduce quantity if you prefer a milder curry.
- Use vegetable broth to keep the dish vegetarian or vegan-friendly.
- Adding yogurt on the side helps mellow the spiciness of the curry.
- You can substitute potatoes with sweet potatoes or other root vegetables if desired.
- Fenugreek leaves are optional but add authentic flavor; omit if not available.
Keywords: chickpea curry, potato curry, vegetarian curry, easy curry recipe, Indian spices, chickpea recipes, hearty vegetarian meal
Find it online: https://bakedbylisa.com/chickpea-and-potato-curry-recipe/
