Description
This Chickpea & Potato Curry is a hearty, flavorful vegetarian dish combining tender potatoes and protein-rich chickpeas simmered in a fragrant coconut tomato curry sauce. Enhanced with warming spices and fresh cilantro, it’s a comforting meal perfect for a cozy dinner served with rice or naan.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil or vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 medium potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth or water
Spices
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon (optional)
- 1/2 teaspoon chili flakes (optional, for heat)
- Salt and pepper, to taste
Finishing Touches
- Fresh cilantro, for garnish
- 1 tablespoon lemon juice (optional, for added brightness)
- 1 cup cooked rice or naan (for serving)
Instructions
- Prepare the curry base: Heat the oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes, until softened and golden. This will create a flavorful foundation for the curry.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant to enhance the aromatic profile of the curry.
- Add the spices: Mix in the curry powder, ground cumin, turmeric, ground coriander, cinnamon (if using), and chili flakes (if using). Cook the spices for 1-2 minutes, stirring frequently to release their full flavors.
- Cook the potatoes: Add the diced potatoes to the pot and stir well to coat them with the spices. Let them cook for 4-5 minutes, stirring occasionally to lightly brown and absorb the spices.
- Add the liquids: Pour in the coconut milk, diced tomatoes, and vegetable broth or water. Stir everything together, then bring the mixture to a simmer. Cook for 20-25 minutes, or until the potatoes are tender and fully cooked through.
- Add the chickpeas: Stir in the drained chickpeas and cook for an additional 5-7 minutes until they are heated through. Taste and adjust seasoning with salt, pepper, and lemon juice if using, to brighten the flavors.
- Serve: Serve the curry hot over cooked rice or with naan bread. Garnish with fresh cilantro for a burst of fresh color and flavor.
Notes
- You can substitute vegetable broth with water if unavailable.
- Adjust chili flakes based on preferred spice level or omit for mild curry.
- For a thicker curry, reduce the cooking liquid slightly by simmering uncovered.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- This dish can be made gluten free by serving with rice instead of naan bread.
