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Chickpea and Potato Curry Recipe

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★★★★★

4.7 from 76 reviews

This Chickpea and Potato Curry is a flavorful and hearty dish combining aromatic spices, tender potatoes, and protein-rich chickpeas simmered in a savory tomato and broth base. Perfectly spiced and comforting, it’s an easy-to-make recipe ideal for a satisfying vegetarian meal served over fragrant rice with a cooling side of natural yogurt.

Ingredients

Scale

Spice Mix

  • 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 prefer less heat)

Vegetables and Legumes

  • 1 cup onion, diced
  • 3 garlic cloves, minced
  • 1 ½ cup potatoes, cut into 1-inch cubes
  • 2–14 oz cans chickpeas, drained and rinsed

Liquids and Garnish

  • 1–14 oz can crushed tomatoes
  • 2 cup chicken or vegetable broth
  • 3 green onions, sliced
  • 2 tbsp freshly chopped parsley
  • 2 tbsp vegetable oil

Instructions

  1. Prepare the base: Heat a large pot over medium heat and add the vegetable oil. Sauté the diced onions and minced garlic until fragrant and translucent, about 2 minutes.
  2. Add the spices: Incorporate the curry powder, ground cumin, ground coriander, allspice, nutmeg, smoked paprika, dried thyme, fenugreek leaves (if using), and cayenne pepper. Cook the spice mixture with the onions and garlic for about 1 minute to release the flavors.
  3. Coat the potatoes: Add the cubed potatoes to the pot, stirring well to ensure they are fully covered with the aromatic spice mix.
  4. Simmer the curry: Pour in the chicken or vegetable broth, crushed tomatoes, and drained chickpeas. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for about 20 minutes or until the potatoes are tender and cooked through.
  5. Finish and serve: Stir in the sliced green onions and freshly chopped parsley. Taste and adjust the seasoning with salt and pepper as needed. Serve the curry hot over steaming Basmati or Jasmine rice, accompanied by natural yogurt to balance the heat.

Notes

  • Omitting cayenne pepper will reduce the heat for a milder curry.
  • Vegetable broth can be used instead of chicken broth to keep the dish vegetarian.
  • Fenugreek leaves are optional but add an authentic flavor dimension.
  • Serve with natural yogurt or a cooling cucumber raita to complement the spices.
  • This curry can be stored in the refrigerator for up to 3 days and reheats well.

Keywords: chickpea curry, potato curry, vegetarian curry, Indian curry recipe, easy curry, chickpea and potato stew

Find it online: https://www.sanacooks.com/chickpea-and-potato-curry-recipe/