Ingredients

1 ½ tbsp curry powder

1 tsp ground cumin

1 tsp ground coriander

½ tsp allspice

½ tsp nutmeg

1 tsp smoked paprika

½ tsp dried thyme leaves

1 tsp dried fenugreek leaves (optional)

½ tsp cayenne pepper (omit if you don’t like too much heat)

2 tbsp vegetable oil

1 cup onion, diced

3 garlic cloves, minced

1 ½ cup potatoes, cut into 1-inch cubes

2 cans (14 oz each) chickpeas, drained and rinsed

1 can (14 oz) crushed tomatoes

2 cups chicken or vegetable broth

3 green onions, sliced

2 tbsp freshly chopped parsley

Instructions

Step 1: Heat a large pot over medium heat. Add 2 tablespoons of vegetable oil and sauté the diced onions and minced garlic until fragrant, about 2 minutes.

Step 2: Add the curry powder, ground cumin, ground coriander, allspice, nutmeg, smoked paprika, dried thyme, fenugreek leaves (if using), and cayenne pepper. Cook the spices with the onions and garlic for one more minute to release their aroma.

Step 3: Stir in the cubed potatoes, ensuring they are fully coated with the spice mixture.

Step 4: Pour in the chicken or vegetable broth, crushed tomatoes, and drained chickpeas. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for about 20 minutes, or until the potatoes are tender.

Step 5: Once the potatoes are cooked, stir in the sliced green onions and freshly chopped parsley. Season with salt and pepper to taste. Serve the curry hot over steamed Basmati or Jasmine rice, with natural yogurt on the side to balance the heat if desired.

Tips & Variations

For a vegan version, use vegetable broth and skip the yogurt or use a dairy-free alternative.

Add spinach or kale towards the end of cooking for extra greens and nutrients.

If you prefer a creamier texture, stir in some coconut milk during the last 5 minutes of simmering.

Adjust the cayenne pepper based on your spice tolerance — omit it entirely for a milder dish.

FAQs

Can I use fresh potatoes instead of canned chickpeas?

This recipe uses both potatoes and canned chickpeas as separate ingredients. Fresh potatoes provide texture and substance, while canned chickpeas add protein and creaminess. You can’t substitute one entirely for the other, but both work well together.

What can I serve with this curry?

This curry pairs wonderfully with steamed Basmati or Jasmine rice, naan, or flatbreads. A side of natural yogurt or raita helps balance the spices and adds a cooling element to the meal.