Name: Chickpea and Potato Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Indian
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)

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

Keywords: Chickpea Curry, Potato Curry, Vegan Curry, Indian Curry, Plant-Based Curry, Easy Chickpea Recipes