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–+ servings
Chickpea and Potato Curry

Savor the Flavor: Chickpea and Potato Curry Delight

This Chickpea and Potato Curry is a hearty vegetarian dish bursting with North Indian flavors, perfect for comforting dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tablespoons Curry Powder Key spice blend; substitute with garam masala for a different profile.
  • 1 teaspoon Ground Cumin Adds warm, earthy flavor.
  • 1 teaspoon Ground Coriander Provides citrusy notes.
  • 1 teaspoon All Spice Contributes aromatic depth; optional.
  • ¼ teaspoon Nutmeg Offers warmth and sweetness; replace with cinnamon if needed.
  • 1 teaspoon Smoked Paprika Adds smoky flavor; use regular paprika for less smoke.
  • 1 teaspoon Dried Thyme Leaves Introduces herbal notes; omit if missing.
  • 1 tablespoon Dried Fenugreek Leaves Adds unique flavor; optional.
  • ¼ teaspoon Cayenne Pepper For heat; omit if preferred.
For Cooking
  • 2 tablespoons Vegetable Oil Any neutral oil can be substituted.
  • 1 Onion, Diced Base flavoring; substitutes include shallots or green onions.
  • 3 cloves Garlic Cloves, Minced Essential for aromatics.
For the Main Ingredients
  • 4 cups Potatoes, Cut into 1-Inch Cubes Russet or Yukon gold recommended.
  • 2 cans Chickpeas Drained and rinsed; can substitute with lentils.
  • 1 can Crushed Tomatoes Adds acidity and texture; can replace with fresh tomatoes.
  • 2 cups Chicken or Vegetable Broth Adds depth of flavor.
For Serving
  • 2 stalks Green Onions, Sliced For garnish.
  • ¼ cup Freshly Chopped Parsley Adds brightness at serving.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat the oil in a large pot over medium heat until it shimmers, about 1-2 minutes.
  2. Add the diced onion and minced garlic to the pot. Sauté for about 2 minutes until translucent.
  3. Sprinkle in the curry powder, ground cumin, and ground coriander, and cook for about 1 minute.
  4. Incorporate 1-inch cubes of potato to the pot, stirring well to coat them in spices, and cook for 3-4 minutes.
  5. Pour in the crushed tomatoes and chicken or vegetable broth, followed by the chickpeas. Bring to a gentle boil.
  6. Reduce heat to low and let the curry simmer uncovered for about 20 minutes.
  7. After 20 minutes, add the sliced green onions and freshly chopped parsley to the pot and cook for an additional 2 minutes.
  8. Serve the curry hot over a bed of fluffy rice, with yogurt on the side if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 60gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 600mgPotassium: 900mgFiber: 12gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 80mgIron: 4mg

Notes

Allowing the curry to sit for a few hours enhances flavors. For creaminess, blend a portion of chickpeas before adding.

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