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Chickpea and Potato Curry Recipe

Cozy Chickpea and Potato Curry Recipe for Comforting Nights

A comforting Chickpea and Potato Curry recipe packed with earthy spices and hearty ingredients, perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 2 tablespoons Curry Powder or garam masala
  • 1 teaspoon Ground Cumin for earthy warmth
  • 1 teaspoon Ground Coriander adds mild citrus note
  • 1/4 teaspoon All Spice use sparingly
  • 1/4 teaspoon Nutmeg freshly grated preferred
  • 1 teaspoon Smoked Paprika substitute regular paprika if needed
  • 1 teaspoon Dried Thyme Leaves fresh if available
  • 1 teaspoon Dried Fenugreek Leaves optional
  • 1/2 teaspoon Cayenne Pepper for spiciness
For the Vegetable Mixture
  • 2 tablespoons Vegetable Oil olive oil is a fine alternative
  • 1 cup Onion diced, yellow or white
  • 3 cloves Garlic minced
  • 2 medium Potatoes cubed, Yukon Gold or Russet
  • 1 can Chickpeas drained
  • 1 can Crushed Tomatoes or fresh tomatoes
  • 1 cup Chicken or Vegetable Broth vegetable broth for vegetarian option
For the Garnish
  • 1 bunch Green Onions sliced
  • 1/4 cup Fresh Parsley chopped

Equipment

  • large heavy-bottomed pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add diced onions and minced garlic, sauté for about 2 minutes until translucent.
  2. Add curry powder, ground cumin, ground coriander, all spice, nutmeg, smoked paprika, dried thyme, and cayenne pepper. Stir continuously for 1 minute.
  3. Stir in cubed potatoes, ensuring they are well-coated with the spice mixture. Sauté for 3–4 minutes.
  4. Pour in 1 cup of chicken or vegetable broth along with crushed tomatoes and drained chickpeas. Stir to combine and bring to a gentle boil.
  5. Once boiling, reduce heat to low and cover. Simmer for 20 minutes until potatoes are tender.
  6. Mix in sliced green onions and chopped parsley, adjusting salt and pepper to taste. Serve hot over rice.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 400mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Allow the curry to rest for a few minutes after cooking to enhance flavors. Store leftovers in an airtight container for up to 4 days.

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