Description
A hearty and flavorful Chickpea & Potato Curry made with aromatic spices, creamy coconut milk, and tender potatoes. This comforting vegetarian dish is perfect for a satisfying meal, served with rice or naan and garnished with fresh cilantro.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil or vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 medium potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth or water
Spices
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon (optional)
- 1/2 teaspoon chili flakes (optional, for heat)
- Salt and pepper, to taste
Finish & Serving
- Fresh cilantro, for garnish
- 1 tablespoon lemon juice (optional, for added brightness)
- 1 cup cooked rice or naan (for serving)
Instructions
- Prepare the curry base: Heat the oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes, until softened and golden.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the spices: Incorporate curry powder, ground cumin, turmeric, ground coriander, cinnamon (if using), and chili flakes (if using). Cook the spices for 1-2 minutes, stirring frequently to release their aromas.
- Cook the potatoes: Add the diced potatoes to the pot and mix well to coat them with the spices. Cook for 4-5 minutes, stirring occasionally to prevent sticking.
- Add the liquids: Pour in the coconut milk, diced tomatoes, and vegetable broth or water. Stir well to combine and bring the mixture to a simmer. Let it cook for 20-25 minutes, until the potatoes are tender and cooked through.
- Add the chickpeas: Stir in the chickpeas and cook for another 5-7 minutes until they are heated through. Season with salt, pepper, and lemon juice to taste.
- Serve: Spoon the curry over cooked rice or serve with naan. Garnish with fresh cilantro for a bright, fresh flavor.
Notes
- For added heat, increase the chili flakes according to your tolerance.
- Potatoes can be substituted with sweet potatoes or other root vegetables for variation.
- For a richer flavor, use full-fat coconut milk.
- Leftovers can be refrigerated for up to 3 days and taste even better after the flavors meld.
- Serve with protein-rich sides to make it a fuller meal if desired.
