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Chickpea And Potato Curry
David Atikson

Chickpea and Potato Curry That Warms the Soul

A cozy, one-pot Chickpea and Potato Curry that’s creamy, vegan, halal-friendly, and packed with pantry staples. Quick to make and perfect for meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian-inspired
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion finely chopped
  • 3 garlic cloves minced
  • 1 tsp grated fresh ginger
  • 2 tsp curry powder
  • 1/2 tsp ground turmeric
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • 1 1/2 cups crushed tomatoes
  • 2 medium potatoes peeled and diced
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 cup full-fat coconut milk
  • Salt and pepper to taste
  • Fresh cilantro for garnish optional

Method
 

  1. Heat olive oil in a large skillet or pot over medium heat. Add onion, garlic, and ginger. Sauté for 5 minutes until softened.
  2. Add curry powder, turmeric, cumin, and paprika. Stir and cook for 30 seconds until fragrant.
  3. Stir in crushed tomatoes and potatoes. Add a splash of water if needed. Cover and simmer for 10 minutes.
  4. Add chickpeas and coconut milk. Stir well. Simmer uncovered for 10–15 more minutes until potatoes are tender.
  5. Season with salt and pepper to taste. Optionally, stir in a splash of lemon juice for brightness.
  6. Garnish with chopped cilantro and serve hot over rice or with flatbread.

Notes

To thicken the curry, mash a few potatoes into the sauce while simmering.
For added spice, include chili flakes or a dash of cayenne.
This curry freezes beautifully for up to 2 months.