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Chickpea Curry with Potato

Chickpea Curry with Potato

This Chickpea Curry with Potato is a flavorful and hearty dish made with spices, chickpeas, and potatoes, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 248 kcal

Equipment

  • large pot
  • Skillet
  • knife
  • Chopping Board

Ingredients
  

Spices

  • 2 tablespoon curry powder
  • 1 teaspoon All Spice powder
  • 1 teaspoon nutmeg powder or ½ teaspoon freshly grated
  • 1.5 teaspoon smoked paprika or normal or sweet
  • 2 teaspoon dried thyme leaves or 3 teaspoon fresh
  • 1 teaspoon cumin powder
  • 0.75 teaspoon cayenne pepper
  • 1 teaspoon white pepper or ½ teaspoon black pepper

Curry

  • 3 tablespoon cooking oil I used vegetable
  • 2 large garlic cloves minced
  • 1 large onion diced (brown, white, yellow)
  • 1.5 cups potatoes cut into 1.2cm / ½" cubes (1 large, any type, peeled)
  • 28 oz canned chickpeas (2 x 14oz/400g cans), drained
  • 14 oz canned crushed tomatoes
  • 2 cups vegetable or chicken broth/stock low sodium
  • 1 teaspoon cooking salt / kosher salt plus more to taste (halve for table salt)
  • 2 stems scallion/shallot sliced (green & white part)
  • 2 tablespoon fresh parsley finely chopped (or coriander/cilantro)

Serving

  • coriander/cilantro leaves chopped
  • Dollop of yogurt
  • Basmati rice OR
  • White rice

Instructions
 

Cooking Process

  • Heat oil in a large pot or very deep skillet over medium high heat. Add onion and garlic, cook for 3 minutes until onion is translucent.
  • Add Curry Spices and stir for 1 minute.
  • Add the potatoes and stir to coat in the Spices. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
  • Add the chickpeas, tomatoes, veg or chicken broth and salt. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
  • Taste and add more salt if needed. Stir through scallions/shallots and parsley.
  • Serve with rice with a dollop of yogurt and coriander/cilantro if desired.

Notes

This recipe is terrific made with any beans or lentils and can be stored in the fridge for up to 5 days or frozen brilliantly.

Nutrition

Serving: 526gCalories: 248kcalCarbohydrates: 32gProtein: 8gFat: 11gSodium: 759mgPotassium: 733mgFiber: 8gSugar: 5gVitamin A: 945IUVitamin C: 18.6mgCalcium: 103mgIron: 5.6mg
Keyword Chickpea Curry, comfort food, Potato Curry, Spicy Curry, Vegan Curry, Vegetarian Recipe
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