Chickpea And Potato Curry
The Best Chickpea and Potato Curry Recipe packed with bold spices, creamy chickpeas, and soft potatoes. A flavorful homemade curry perfect served with basmati rice and yogurt.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Simmering / Stovetop
- Cuisine: Indian-Inspired
- Diet: Vegetarian
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 (optional)
2 tbsp vegetable oil
1 cup onion, diced
3 garlic cloves, minced
1 ½ cups potatoes, cut into 1-inch cubes
2 (14 oz) cans chickpeas, drained and rinsed
1 (14 oz) can crushed tomatoes
2 cups chicken or vegetable broth
3 green onions, sliced
2 tbsp freshly chopped parsley
Salt and pepper to taste
Instructions
Sauté aromatics
Heat a large pot over medium heat. Add the vegetable oil, diced onions, and minced garlic. Sauté for about 2 minutes until fragrant and slightly softened.
Cook the spices
Add the curry powder, cumin, coriander, allspice, nutmeg, smoked paprika, thyme, fenugreek leaves, and cayenne pepper. Stir and cook for about 1 minute to release the spices’ aroma.
Add potatoes
Mix in the cubed potatoes, stirring until they are fully coated with the spice mixture.
Simmer the curry
Pour in the chicken or vegetable broth, crushed tomatoes, and chickpeas. Stir well and bring the mixture to a boil.
Cook until tender
Reduce the heat to low and simmer for about 20 minutes, or until the potatoes are tender.
Finish and garnish
Stir in the sliced green onions and freshly chopped parsley. Season with salt and pepper to taste.
Serve
Serve the curry hot over steamed basmati or jasmine rice with a spoonful of natural yogurt on the side.
Notes
Cut potatoes into evenly sized cubes for consistent cooking.
Fenugreek leaves add authentic flavor but can be omitted if unavailable.
For a creamier curry, stir in a splash of coconut milk at the end.
Adjust cayenne pepper based on your preferred spice level.
The flavors deepen even more if the curry is reheated the next day.
Find it online: http://elladishes.com/chickpea-and-potato-curry/
