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Chickpea and Potato Curry

Chickpea and Potato Curry

A warm, comforting, and flavor-packed Chickpea and Potato Curry that’s easy to make, packed with protein, and bursting with aromatic spices!
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Prep Time 15 minutes
Cook Time 30 minutes
Servings 5
Calories 250 kcal

Equipment

  • Cutting board and knife

Ingredients
  

For the Spice Base:

  • 2 tbsp cooking oil coconut oil preferred
  • 1 large onion finely diced
  • 4 garlic cloves minced
  • 1- inch fresh ginger grated
  • 1 tbsp cumin seeds
  • 2 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • ½ tsp red chili powder

For the Curry Base:

  • 2 cups potatoes about 3 medium, peeled and diced
  • 2 cans 15 oz each chickpeas, drained and rinsed
  • 1 can 14 oz diced tomatoes
  • 1 cup vegetable broth
  • 1 tsp salt
  • ½ tsp black pepper

For Finishing:

  • Juice of ½ lemon
  • ¼ cup fresh cilantro chopped
  • 2 tbsp plain yogurt optional, or vegan alternative

Instructions
 

1️⃣ Prepare the Spice Base

  • Heat oil in a large pot over medium heat.
  • Add cumin seeds and toast until fragrant (30-45 seconds).
  • Stir in onions with a pinch of salt and cook for 7-8 minutes until golden brown.
  • Add garlic and ginger, cook for 1 minute.
  • Reduce heat and stir in coriander, turmeric, garam masala, and chili powder. Toast for 30 seconds.

2️⃣ Build the Curry

  • Add diced tomatoes, stir to deglaze the pan, and cook for 5 minutes.
  • Stir in potatoes to coat them with the spices.
  • Pour in vegetable broth, bring to a simmer, and cook for 10-12 minutes until potatoes are fork-tender.
  • Add chickpeas and simmer uncovered for another 10-15 minutes.

3️⃣ Finish & Serve

  • Season with salt and pepper. Taste and adjust seasoning.
  • Remove from heat, squeeze in lemon juice, and stir in cilantro.
  • Let rest for 5 minutes before serving. Garnish with yogurt (if using).

Notes

  • For a creamier version, replace half the broth with coconut milk.
  • For extra heat, add a diced serrano pepper.
  • For meal prep, this curry stores well in the fridge for up to 4 days or in the freezer for up to 3 months.
  • Serve with rice, naan, or roti for a complete meal.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 7gFiber: 9g
Keyword Chickpea and Potato Curry, Easy Vegan Dinner, Indian Curry, Vegan Curry
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