This Hearty Chickpea and Potato Curry is a comforting, flavorful dish packed with aromatic spices and rich, creamy coconut milk. It’s the perfect meal for a cozy evening or a satisfying weeknight dinner. The combination of chickpeas and potatoes gives this curry both texture and heartiness, while the spices create a warm, vibrant dish that’s sure to please everyone at the table. Serve it with rice or naan to soak up all the delicious sauce!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons vegetable oil or ghee
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon chili powder (adjust to taste)
1 (14 oz) can chickpeas, drained and rinsed
1 (14 oz) can diced tomatoes
2 medium potatoes, peeled and diced into 1-inch cubes
1 cup coconut milk (or use yogurt for creaminess)
1 cup vegetable broth or water
Salt to taste
Fresh cilantro, chopped, for garnish
Cooked rice or naan, for serving
Directions
Sauté aromatics: Heat oil in a large pan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Then add garlic and ginger, cooking for 1 minute until fragrant.
Toast spices: Stir in cumin, coriander, turmeric, garam masala, and chili powder. Cook for 1 minute, stirring constantly to release the aromas of the spices.
Add potatoes & liquids: Add the diced potatoes, chickpeas, diced tomatoes (with juices), coconut milk, and vegetable broth. Stir to combine.
Simmer: Bring the mixture to a boil, then reduce the heat and simmer gently, covered, for 20–25 minutes, or until the potatoes are tender and the sauce has thickened. Stir occasionally.
Season & serve: Taste and add salt as needed. Garnish with fresh cilantro and serve hot with rice or naan.
Servings and Timing
Servings: 4–6
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
Greens: Add spinach or kale for a burst of greenery and extra nutrients.
Sweet potatoes: Use sweet potatoes instead of regular potatoes for a sweeter twist.
Extra protein: For more protein, toss in tofu or paneer cubes to make the dish even more hearty.
Storage/Reheating
Storage: This curry stores well in the fridge for up to 3–4 days. Just make sure to let it cool to room temperature before transferring it to an airtight container.
Reheating: Reheat in a pan over low heat, adding a splash of water or vegetable broth to loosen up the sauce. You can also microwave it for 2–3 minutes, stirring halfway through.
FAQs
Can I make this curry ahead of time?
Yes, this curry actually tastes even better the next day after the flavors have had time to meld together! Just store it in the fridge and reheat when ready to serve.
Can I use a different type of milk instead of coconut milk?
Absolutely! If you prefer a different type of milk, you can substitute coconut milk with cashew milk, almond milk, or even dairy milk. Just keep in mind that the flavor and creaminess may change slightly.
Can I freeze the curry?
Yes, this curry freezes well! Let it cool completely, then store it in an airtight container or freezer-safe bag for up to 2–3 months. When reheating, be sure to stir well and adjust the consistency with a bit of water or broth.
How spicy is this curry?
The spice level can be adjusted to your preference by increasing or decreasing the amount of chili powder. I like it with a mild kick, but feel free to ramp it up if you love heat!
Can I add other vegetables to the curry?
Yes, you can definitely add other vegetables like carrots, peas, or bell peppers. Just chop them into bite-sized pieces and add them with the potatoes for a delicious variation.
Conclusion
This Hearty Chickpea and Potato Curry is a true comfort food favorite, bursting with flavor, texture, and warmth. It’s perfect for a cozy dinner and easily adaptable to suit various tastes and dietary needs. Whether you’re making it for a weeknight meal or preparing a larger batch for leftovers, it’s a recipe that never disappoints!
📖 Recipe:
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Hearty Chickpea and Potato Curry
- Total Time: 40 minutes
- Yield: 4–6 servings
- Diet: Vegan
Description
A comforting, flavorful curry packed with aromatic spices and rich coconut milk, featuring hearty chickpeas and potatoes.
Ingredients
2 tablespoons vegetable oil or ghee
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon chili powder (adjust to taste)
2 medium potatoes, peeled and diced into 1-inch cubes
1 (14 oz) can chickpeas, drained and rinsed
1 (14 oz) can diced tomatoes
1 cup coconut milk (or use yogurt for creaminess)
1 cup vegetable broth or water
Salt to taste
Fresh cilantro, chopped, for garnish
Cooked rice or naan, for serving
Instructions
- Heat oil in a large pan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Then add garlic and ginger, cooking for 1 minute until fragrant.
- Stir in cumin, coriander, turmeric, garam masala, and chili powder. Cook for 1 minute, stirring constantly to release the aromas of the spices.
- Add the diced potatoes, chickpeas, diced tomatoes (with juices), coconut milk, and vegetable broth. Stir to combine.
- Bring the mixture to a boil, then reduce the heat and simmer gently, covered, for 20–25 minutes, or until the potatoes are tender and the sauce has thickened. Stir occasionally.
- Taste and add salt as needed. Garnish with fresh cilantro and serve hot with rice or naan.
Notes
This curry stores well in the fridge for up to 3–4 days.
You can freeze the curry for up to 2–3 months. Reheat with a splash of water or broth to adjust consistency.
Feel free to adjust the chili powder for the spice level you prefer.
Try adding greens like spinach or kale for extra nutrients, or swap in sweet potatoes for a sweeter twist.
For additional protein, consider adding tofu or paneer cubes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
