Potato Chickpea Curry = Healthy and Flavorful
It’s hard not to love curry. Curry can mean many things to diverse cultures, but it’s generally a dish that’s saucy, full of flavor, and cozy. No wonder it’s the ultimate comfort food for so many around the world.
I first fell for Japanese curry during my college years. That was followed by some serious Thai curry obsession that is still ongoing. It’s safe to say we’re head over heels for all the flavors, even bringing our Instant Pot to the curry party with this Instant Pot Chicken Curry.
This quick Indian style Potato Chickpea Curry is designed to be weeknight-easy with everyday ingredients, most of which may already be in your pantry. This cozy potato chickpea curry recipe will be ready for applause in about 30 minutes.
How to Make Easy chickpea curry, Indian Style
Here are some ingredients you’ll need for this flavorful, aromatic Indian vegetarian curry. [Note that although this is a meatless curry, you can certainly add your favorite protein to it.]
- Yukon gold potatoes work beautifully in this chickpea curry, as they hold up well in stews and have a subtle sweetness that balances out the kick.
- Use low-sodium canned chickpeas for ease.
- Freshly chopped onion and garlic lends classic aromatics to the dish.
- We are partial to cans of fire-roasted tomatoes with juices for a wonderful flavor boost.
- These days, curry powder is easily obtainable at major grocery stores. Because different brands of curry powder can vary in spice level, we advise holding off on the cayenne pepper until the very end.
- Garam masala is a wonderfully fragrant spice mixture that’s popular in Indian dishes.
- Though unconventional, a bit of Tamari or low-sodium soy sauce adds a savory umami punch to this curry.
Pro Tips For Your Best Curry
- For quicker cooking, cut potatoes into small, bite-sized cubes.
- Cooking the potatoes along with the rest of the stew ingredients results in natural thickening of the curry. Adding potatoes is a great way to thicken the curry without needing any additional thickeners.
- If curry is too spicy, add a bit of water or milk of your choice. If you’d to up the heat, add a bit of cayenne pepper to taste at the end.
- For a creamier consistency and mellower flavor, stir in a splash of heavy cream at the end.
- Try adding more veggies, such as diced carrots, sweet red peppers, or peas (if using peas, toss them in towards the end of cook time to prevent them from turning mushy or losing their bright green color.)
- Serve over your favorite variety of rice or with pita bread.
- This potato chickpea curry is actually even better the next day — feel free to make it the day before to allow flavors to meld overnight. This also means leftovers are amazing!
Try this One-Pot Beef Stew, too:
Did you make this?
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Chickpea Curry with Potatoes
- 3 TB olive oil
- 1 onion, diced
- 5 cloves garlic, chopped
- 1 28oz can fire-roasted tomatoes with juices
- 1 ½ cups low-sodium vegetable broth, or chicken broth, if not vegetarian
- 1 lb yukon gold potatoes, peeled and cut into small bite-sized cubes (about 1/2 " cubes)
- 1 15oz can low-sodium chickpeas, with juices
- 1 TB sugar
- 1 tsp Tamari, GF or low-sodium soy sauce
- 2 tsp curry powder
- 1 tsp garam masala powder
- kosher salt and black pepper, or cayenne to taste
- In a large heavy pot, heat oil over medium-high heat until hot, Add onion and stir for 2 min. Add garlic, stirring 1 more min. Add tomatoes with juices.
- Transfer mixture to blender or food processor and blend until mostly smooth. Add a some of the vegetable or chicken broth, if more liquid is needed for smoother blending (alternatively, you can use a hand immersion blender directly in the pot, but be sure to protect yourself from splatter.)
- Add all broth and remaining ingredients, except for salt and pepper. Stir over medium-high heat for 10 minutes or just until potatoes are tender. Add salt and pepper to taste. Serve over rice or with pita bread, if desired.