This Chickpea Curry with Potatoes recipe takes about 30 minutes, making it an easy yet flavorful weeknight dinner. Serve over rice, with pita bread, or just grab a spoon and dig in.
- 3 TB olive oil
- 1 onion, diced
- 5 cloves garlic, chopped
- 1 (28oz) can fire-roasted tomatoes with juices
- 1 1/2 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.
If curry is too spicy, add a bit of water or milk of your choice. If you’d like more heat, add cayenne pepper to taste.
For a creamier consistency and mellower flavor, add a splash of heavy cream at the end of cooking.
Free free to add more veggies, such as diced carrots, sweet red bell peppers, or peas. If using peas, add them towards the end to prevent over-cooking.
Try making this curry up to a day early, to allow flavors time to meld. Leftovers are fantastic.
If you enjoyed this recipe, please come back and give it a rating 🙂
Keywords: Potato Chickpea Curry, Vegetarian Curry, Indian Curry