Description
This Easy Chickpea Curry with Potato is a flavorful and hearty vegetarian dish combining tender chickpeas and potatoes simmered in a rich blend of aromatic spices and tomatoes. Perfect served with basmati rice and a dollop of yogurt, it makes a comforting meal that’s quick to prepare and packed with warmth and depth.
Ingredients
Scale
Spices
- 2 tbsp curry powder
- 1 tsp allspice powder
- 1 tsp nutmeg powder (or 1/2 tsp freshly grated)
- 1 1/2 tsp smoked paprika (or normal or sweet)
- 2 tsp dried thyme leaves (or 3 tsp fresh)
- 1 tsp cumin powder
- 3/4 tsp cayenne pepper
- 1 tsp white pepper (or 1/2 tsp black pepper)
Curry
- 3 tbsp cooking oil (vegetable oil recommended)
- 2 large garlic cloves, minced
- 1 large onion, diced (brown, white, or yellow)
- 1 1/2 cups potatoes, cut into 1.2cm / 1/2″ cubes (1 large, peeled)
- 28 oz / 800g canned chickpeas (2 x 14oz/400g cans), drained
- 14 oz / 400g canned crushed tomatoes
- 2 cups vegetable or chicken broth/stock, low sodium
- 1 tsp cooking salt / kosher salt (adjust to taste; halve for table salt)
- 2 scallion/shallot stems, sliced (green & white parts)
- 2 tbsp fresh parsley, finely chopped (or coriander/cilantro)
To Serve (Optional)
- Chopped coriander/cilantro leaves
- Dollop of yogurt
- Basmati rice or white rice
Instructions
- Sauté Aromatics: Heat 3 tablespoons of vegetable oil in a large pot or very deep skillet over medium-high heat. Add the diced onion and minced garlic and cook for about 3 minutes until the onion becomes translucent and fragrant.
- Add Spices: Stir in the curry powder, allspice, nutmeg, smoked paprika, thyme, cumin, cayenne pepper, and white pepper. Cook the spices for 1 minute, stirring constantly to release their aromas and prevent burning.
- Incorporate Potatoes: Add the 1.5 cups of cubed potatoes to the pot, stirring well to coat them evenly with the spice mixture. If you notice the spices starting to stick to the bottom, add a small splash of water to loosen and avoid burning.
- Simmer Curry: Pour in the drained chickpeas, crushed tomatoes, and 2 cups of low-sodium vegetable or chicken broth. Add 1 teaspoon of cooking salt. Bring the mixture to a gentle simmer, then reduce the heat to medium. Let it simmer uncovered for about 15 minutes, or until the potatoes are cooked through and the sauce thickens to a rich consistency.
- Adjust Seasoning & Finish: Taste the curry and adjust salt if needed. Stir in the sliced scallions/shallots and chopped fresh parsley (or coriander). Mix well to distribute the herbs.
- Serve: Serve your chickpea curry hot with a side of fluffy basmati rice or white rice. Add a dollop of yogurt and sprinkle chopped coriander/cilantro leaves on top for a fresh finish. For a more elaborate meal, pair with soft flatbreads or coconut rice.
Notes
- You can substitute fresh spices with pre-made curry powder, adjusting amounts based on intensity.
- Using low-sodium broth helps control the saltiness of the dish.
- If you prefer a spicier curry, increase cayenne pepper to taste.
- The dish can be made vegan by omitting yogurt or using a plant-based alternative.
- Leftovers store well refrigerated for up to 3 days and reheat beautifully.
- Add extra vegetables like spinach or bell peppers for more nutrition and color.
Nutrition
- Serving Size: 1 serving (approx. 1 cup curry with rice)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg
