Description
A hearty and flavorful Chickpea & Potato Curry featuring tender potatoes, protein-rich chickpeas, and aromatic spices simmered in creamy coconut milk. This vegetarian curry is perfect served over rice or with naan for a comforting meal.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil or vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
Main Ingredients
- 2 medium potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth or water
Spices
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon (optional)
- 1/2 teaspoon chili flakes (optional, for heat)
Seasonings and Garnishes
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- 1 tablespoon lemon juice (optional, for added brightness)
- 1 cup cooked rice or naan (for serving)
Instructions
- Prepare the curry base: Heat the oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes, until softened and golden.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the spices: Mix in curry powder, ground cumin, turmeric, ground coriander, cinnamon (if using), and chili flakes (if using). Cook for 1-2 minutes, stirring frequently, to release their aromas.
- Cook the potatoes: Add the diced potatoes to the pot and stir well to coat with spices. Cook for 4-5 minutes, stirring occasionally to prevent sticking.
- Add liquids and simmer: Pour in the coconut milk, diced tomatoes, and vegetable broth or water. Stir to combine. Bring the mixture to a simmer and cook uncovered for 20-25 minutes until potatoes are tender and cooked through.
- Add chickpeas: Stir in the drained chickpeas and cook for an additional 5-7 minutes until heated through. Season with salt, pepper, and lemon juice to taste.
- Serve: Serve the curry hot over cooked rice or with naan bread. Garnish with fresh cilantro for a burst of freshness and flavor.
Notes
- Adjust chili flakes based on preferred spice level.
- For a thicker curry, simmer longer to reduce the liquid.
- Can be stored in the refrigerator for up to 3 days and tastes great reheated.
- Serve with naan or rice to make a complete meal.
- Lemon juice brightens the flavors but is optional.
