Chickpea and Potato Curry is the ultimate comfort food for anyone seeking a hearty, plant-based meal that’s both flavorful and satisfying. This delightful curry brings together tender chickpeas and potatoes in a rich, spiced tomato sauce. Perfectly paired with rice or naan, this dish is a must-try for curry lovers and those exploring meat-free options.
Ingredients:
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground paprika
1/2 teaspoon ground cayenne pepper (optional)
1 (14.5 oz) can diced tomatoes
1 (14 oz) can coconut milk
2 medium potatoes, peeled and diced
1 (15 oz) can chickpeas, drained and rinsed
1 teaspoon garam masala
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Cooked rice or naan (for serving)
Directions:
Prepare the Base: Heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Infuse Flavors: Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add Spices: Incorporate the ground cumin, coriander, turmeric, paprika, and optional cayenne pepper. Cook the spices for 1 minute, stirring constantly to prevent burning.
Build the Sauce: Pour in the diced tomatoes and coconut milk, stirring to combine. Bring the mixture to a simmer.
Cook Potatoes: Add the diced potatoes to the pot, cover, and cook for 15-20 minutes, or until the potatoes are tender.
Finish with Chickpeas: Stir in the chickpeas and garam masala. Season with salt and pepper to taste. Simmer for an additional 5-10 minutes, allowing the flavors to meld together.
Garnish and Serve: Remove from heat and garnish with fresh cilantro. Serve hot with cooked rice or naan.
Serving Tips:
Pairing: Chickpea and Potato Curry pairs wonderfully with steamed rice, naan bread, or roti. For added texture and flavor, try serving it with a side of yogurt or a fresh cucumber salad.
Garnish: Enhance the presentation and flavor by garnishing with freshly chopped cilantro. A squeeze of lime juice can also add a bright, tangy contrast to the rich curry.
Make It a Meal: For a well-rounded meal, consider adding a side of sautéed greens, like spinach or kale, or a simple vegetable side dish.
Spice Level: Adjust the spice level to your preference by modifying the amount of cayenne pepper or garam masala. For a milder curry, omit the cayenne pepper or use less of it.
Storage Tips:
Refrigeration: Store leftover curry in an airtight container in the refrigerator. It will keep well for up to 4 days. Allow the curry to cool to room temperature before transferring it to the refrigerator.
Freezing: To freeze, let the curry cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. For best results, portion the curry into individual servings before freezing.
Reheating: Reheat the curry gently on the stovetop over medium heat, stirring occasionally. If the curry is too thick after freezing, add a splash of water or coconut milk to reach your desired consistency.
Texture Tips: When reheating frozen curry, you may notice that the potatoes might be a bit softer. This is normal and doesn’t affect the overall flavor.
Related Recipes:
FAQs:
Can I make Chickpea and Potato Curry ahead of time?
Yes, Chickpea and Potato Curry can be made ahead of time. It actually benefits from sitting for a few hours or overnight, as the flavors continue to develop and meld together. Store the curry in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months. Reheat thoroughly before serving.
Can I use other vegetables in this curry?
Absolutely! This recipe is quite versatile. You can add other vegetables like carrots, bell peppers, peas, or cauliflower. Just make sure to adjust the cooking time based on the vegetables you choose to ensure they cook through properly.
Is this curry suitable for a gluten-free diet?
Yes, Chickpea and Potato Curry is naturally gluten-free as long as you use gluten-free spices and ensure that any side dishes you serve, like rice or naan, are also gluten-free. Always check the labels of processed ingredients to confirm they meet your dietary needs.
Can I make this curry spicier?
Yes, you can adjust the spice level to your taste. To make it spicier, add more cayenne pepper or increase the amount of garam masala. You can also add a chopped green chili during the cooking process for an extra kick. Start with a small amount and taste as you go to avoid making it too hot.
Conclusion:
This Chickpea and Potato Curry offers a perfect blend of spices and a creamy texture from the coconut milk, making it a comforting choice for any meal. Enjoy it as a standalone dish or with your favorite side, and savor the rich, robust flavors in every bite. Whether you’re a seasoned curry enthusiast or new to plant-based cooking, this recipe is sure to become a favorite in your kitchen.
📖 Recipe:
Print
Chickpea and Potato Curry
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Chickpea and Potato Curry is a hearty and flavorful plant-based dish that’s perfect for a comforting meal. Tender chickpeas and potatoes simmer in a rich, spiced tomato and coconut milk sauce. This easy curry pairs wonderfully with rice or naan, making it an ideal choice for both weeknight dinners and meal prep.
Ingredients
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground paprika
1/2 teaspoon ground cayenne pepper (optional)
1 (14.5 oz) can diced tomatoes
1 (14 oz) can coconut milk
2 medium potatoes, peeled and diced
1 (15 oz) can chickpeas, drained and rinsed
1 teaspoon garam masala
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Cooked rice or naan (for serving)
Instructions
- Heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
- Stir in the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
- Add the ground cumin, coriander, turmeric, paprika, and optional cayenne pepper. Cook the spices for 1 minute, stirring constantly.
- Pour in the diced tomatoes and coconut milk, stirring to combine. Bring the mixture to a simmer.
- Add the diced potatoes, cover, and cook for 15-20 minutes, or until the potatoes are tender.
- Stir in the chickpeas and garam masala. Season with salt and pepper to taste. Simmer for an additional 5-10 minutes.
- Remove from heat and garnish with fresh cilantro. Serve hot with cooked rice or naan.
Notes
Adjust the spice level by varying the amount of cayenne pepper and garam masala.
For added vegetables, consider including carrots, bell peppers, or peas.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal per serving
