You’re in for a treat with this hearty, flavorful chickpea and potato curry that’s as nourishing as it is delicious. Perfect for weeknight dinners or meal prep, this dish is a crowd-pleaser that brings the warmth of spices to your table.
Why This Recipe Works
- It’s packed with protein and fiber from chickpeas, making it a filling meal.
- The combination of spices creates a depth of flavor that’s irresistible.
- It’s versatile, allowing for various substitutions based on what you have on hand.
- Perfect for meal prep, as the flavors deepen when stored.
- It’s a one-pot wonder, minimizing cleanup.
Ingredients
- 2 cups chickpeas, cooked or canned
- 2 medium potatoes, diced
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- Salt to taste
- 2 tbsp olive oil
- Fresh cilantro for garnish
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring spoons and cups
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent and fragrant, about 5 minutes. This builds the flavor base of your curry.
Step 2: Toast the Spices
Add the curry powder, turmeric, cumin, and coriander to the pot. Stir constantly for about 1 minute until the spices are fragrant. Toasting the spices releases their essential oils, enhancing the curry’s flavor.
Step 3: Add Potatoes and Chickpeas
Stir in the diced potatoes and chickpeas, coating them well with the spice mixture. Cook for another 5 minutes, allowing the potatoes to start absorbing the flavors.
Step 4: Simmer with Tomatoes and Coconut Milk
Pour in the diced tomatoes and coconut milk. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 20 minutes, or until the potatoes are tender.
Step 5: Final Touches
Once the potatoes are cooked through, taste and adjust the seasoning with salt. Garnish with fresh cilantro before serving. Serve hot over rice or with naan bread for a complete meal.
Tips and Tricks
For an even richer flavor, consider frying your own spices from whole seeds instead of using pre-ground spices. If you prefer a thicker curry, mash some of the chickpeas before adding the liquids. For a spicier kick, add a diced chili pepper with the aromatics. Always taste and adjust the seasoning at the end, as the flavors develop during cooking.
Recipe Variations
- Add spinach or kale in the last 5 minutes of cooking for a green boost.
- Swap potatoes for sweet potatoes for a different flavor profile.
- Use lentils instead of chickpeas for a variation in texture.
- Add a tablespoon of peanut butter for a richer, nuttier sauce.
- For a non-vegan version, add chicken or shrimp, adjusting cooking times accordingly.
Frequently Asked Questions
Can I make this curry in a slow cooker?
Absolutely! Sauté the aromatics and toast the spices as directed, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. The slow cooking process allows the flavors to meld beautifully.
How can I store leftovers?
This curry stores wonderfully in the refrigerator for up to 5 days or in the freezer for up to 3 months. Make sure to cool it completely before storing it in airtight containers. Reheat on the stove or in the microwave, adding a little water if necessary to loosen the sauce.
Is this curry spicy?
The spice level is moderate but can easily be adjusted to your preference. For a milder curry, reduce the amount of curry powder or omit any additional chili. For more heat, add extra chili powder or fresh chilies to taste.
Summary
This chickpea and potato curry is a versatile, flavorful dish that’s perfect for any night of the week. Packed with protein and spices, it’s a healthy, satisfying meal that’s sure to become a staple in your recipe rotation.