Description
This Easy Chickpea Curry with Potato is a flavorful and comforting dish, perfect for a quick weeknight meal. Combining aromatic spices, tender potatoes, and hearty chickpeas simmered in a rich tomato and broth-based sauce, this curry offers a delicious balance of warmth and depth. Served best with basmati or white rice and a dollop of yogurt, it’s an accessible recipe that brings vibrant home-style flavors to your table.
Ingredients
Units
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/sweet paprika)
- 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 (about 1 large potato, peeled)
- 28 oz / 800g canned chickpeas (2 cans of 14 oz / 400g each), drained
- 14 oz / 400g canned crushed tomatoes
- 2 cups vegetable or chicken broth/stock, low sodium
- 1 tsp cooking salt/kosher salt (plus more to taste; halve if using table salt)
- 2 scallion/shallot stems, sliced (both green & white parts)
- 2 tbsp fresh parsley, finely chopped (or coriander/cilantro)
To Serve:
- Chopped coriander/cilantro leaves
- Dollop of yogurt
- Basmati rice or white rice
Instructions
- Sauté Aromatics: Heat the oil in a large pot or very deep skillet over medium-high heat. Add the diced onion and minced garlic, cooking for about 3 minutes until the onion becomes translucent and fragrant.
- Add Spices: Stir in all the curry spices—curry powder, allspice, nutmeg, smoked paprika, thyme, cumin, cayenne, and white pepper. Cook and stir continuously for one minute to release their flavors.
- Cook Potatoes with Spices: Add the cubed potatoes to the pot and stir well to coat them evenly in the spice mixture. If the spices begin sticking to the bottom of the pot, add a small splash of water to prevent burning.
- Simmer the Curry: Pour in the drained chickpeas, crushed tomatoes, broth, and add the cooking salt. Bring the mixture to a simmer over medium-high heat, then reduce the heat to medium and let it simmer gently for 15 minutes. Cook until the potatoes are tender and the sauce has thickened.
- Final Seasoning and Herbs: Taste the curry and adjust salt if needed. Stir in the sliced scallions/shallots and chopped parsley or coriander for fresh flavor.
- Serve: Dish out the curry alongside cooked basmati or white rice. Top with a dollop of yogurt and some fresh coriander/cilantro leaves for garnish. For a more festive meal, consider pairing with coconut rice and soft flatbreads.
Notes
- Using fresh herbs like coriander or parsley really brightens the curry’s flavor.
- Adjust the cayenne pepper to control the heat level to your preference.
- If you want a creamier texture, stir in a few tablespoons of coconut milk at the end of cooking.
- Leftover curry tastes great the next day and can be refrigerated for up to 3 days.
- For vegan or vegetarian diets, use vegetable broth and yogurt alternatives.
- Peeling the potatoes is optional depending on preference and type used.
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 280
- Sugar: 6g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
