Chickpea and Potato Curry Recipe

Why You’ll Love This Recipe

This Chickpea and Potato Curry offers a burst of flavors, from the earthy potatoes and chickpeas to the complex blend of spices like curry powder, cumin, and smoked paprika. It’s an easy-to-make, one-pot dish that is perfect for meal prep and leftovers taste even better the next day. Not to mention, it’s vegetarian and can be made vegan by using vegetable broth, making it versatile for all diets.

Ingredients

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

• For the spice mix:
  • 1 ½ tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp All Spice
  • 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)
• For the curry:
  • 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

Directions

1. Heat a large pot over medium heat and add 2 tablespoons of vegetable oil. Sauté the diced onions and minced garlic until fragrant, about 2 minutes.
2. Add the spice mix and cook for an additional minute, allowing the spices to release their aromas.
3. Mix in the potatoes until they’re fully coated with the spice mix.
4. Pour in the chicken broth, crushed tomatoes, and chickpeas. Bring to a boil, reduce the heat, and simmer for about 20 minutes or until the potatoes are cooked through.
5. Stir in the freshly chopped green onions and parsley. Adjust the seasoning with salt and pepper to taste.
6. Serve the curry over steaming basmati or jasmine rice, with a dollop of natural yogurt on the side to balance the heat.

Servings and Timing

• Servings: 5
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Variations

• Make it vegan: Use vegetable broth instead of chicken broth.
• Add more vegetables: Consider adding carrots, peas, or spinach for added nutrition and color.
• Spicy kick: Increase the amount of cayenne pepper or add fresh chili peppers to the mix for more heat.
• Coconut cream: Stir in a bit of coconut cream for a creamier curry.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. The flavors meld and improve the next day.
• Freezing: This curry can also be frozen for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container.
• Reheating: Reheat the curry in the microwave or on the stovetop. Add a splash of water or broth if it seems too thick.

FAQs

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

Yes, sweet potatoes would work well and add a subtle sweetness to the dish.

2. Is this recipe gluten-free?

Yes, this Chickpea and Potato Curry is naturally gluten-free.

3. How can I make this curry spicier?

Add more cayenne pepper, fresh chili peppers, or a pinch of chili flakes to increase the heat.

4. Can I use frozen potatoes instead of fresh?

Fresh potatoes are recommended for the best texture, but frozen potatoes can be used if needed. Just ensure they are fully cooked through.

5. What can I serve this curry with?

Serve it with basmati or jasmine rice, naan, or a simple salad for a balanced meal.

6. Can I make this dish without chickpeas?

Yes, you can substitute chickpeas with lentils or another legume, but keep in mind the cooking time might vary.

7. Can I add other vegetables?

Absolutely! Feel free to add carrots, peas, or spinach to make the curry even heartier.

8. Is this recipe spicy?

It has a mild to medium level of spice, depending on how much cayenne pepper you use. Adjust to your liking.

9. How do I store leftovers?

Store leftover curry in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

10. Can I use dried chickpeas instead of canned?

Yes, but dried chickpeas will need to be soaked overnight and cooked before adding them to the curry.

Conclusion

Chickpea and Potato Curry is a delicious, nutritious dish that combines hearty potatoes, protein-rich chickpeas, and aromatic spices. It’s an easy-to-make, versatile meal that’s perfect for any occasion. Whether you’re looking for a quick weeknight dinner or a flavorful vegetarian option, this curry is sure to satisfy your cravings. Enjoy it with a side of rice or naan and a dollop of yogurt for the ultimate comfort meal.