Hearty Chickpea and Potato Curry
This flavorful Chickpea and Potato Curry is a hearty, comforting dish loaded with tender potatoes, protein-packed chickpeas, and aromatic spices. Perfect for a cozy dinner served over fluffy rice or with warm naan.
Equipment
- large pot
- wooden spoon
- knife and cutting board
- measuring spoons
- ladle
Ingredients
- 1 1/2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1 tsp smoked paprika
- 1/2 tsp dried thyme leaves
- 1 tsp dried fenugreek leaves (optional)
- 1/2 tsp cayenne pepper (optional)
- 2 tbsp vegetable oil
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups potatoes, cut into 1-inch cubes
- 2 cans chickpeas (14 oz each), drained and rinsed
- 1 can crushed tomatoes (14 oz)
- 2 cups chicken or vegetable broth
- 3 green onions, sliced
- 2 tbsp fresh parsley, chopped
- to taste salt and pepper
Instructions
- Heat a large pot over medium heat and add vegetable oil. Sauté the onions and garlic until fragrant, about 2 minutes.
- Add all the spices (curry powder, cumin, coriander, allspice, nutmeg, paprika, thyme, fenugreek, and cayenne) and cook for 1 more minute to release the flavors.
- Mix in the potatoes until well coated with the spice mixture.
- Pour in chicken or vegetable broth, crushed tomatoes, and chickpeas. Bring to a boil, then reduce heat and simmer for about 20 minutes, until the potatoes are tender.
- Stir in green onions and parsley. Adjust seasoning with salt and pepper. Serve hot over rice with yogurt on the side.
Notes
Make ahead: This curry tastes even better the next day as the flavors develop. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat gently on the stove with a splash of broth or water. Serve with Basmati or Jasmine rice and a dollop of yogurt to balance the spice.