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Chickpea Potato Curry

This chickpea potato curry combines smoky spices, tender potatoes, and hearty chickpeas simmered in a rich coconut milk-based sauce. The dish features a vibrant, fragrant sauce with soft, golden potatoes and plump chickpeas, resulting in a comforting and rustic final appearance. It’s cooked using sautéing and simmering techniques to develop deep flavors and a silky texture.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: South Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large potatoes Russets preferred, peeled and diced into 1-inch cubes
  • 1 can (15 oz) chickpeas rinsed and drained
  • 1 can (14 oz) diced tomatoes or fresh tomatoes, chopped
  • 1 cup coconut milk full-fat preferred for richness
  • 1 large onion chopped
  • 2 teaspoons garam masala toasting enhances flavor
  • 1 teaspoon turmeric adds warm aroma and color
  • 2 tablespoons oil vegetable or mustard oil
  • 1 pinch salt or to taste
  • 1 squeeze lemon or lime for brightness

Equipment

  • Large heavy-bottomed pan or Dutch oven
  • Stirring spoon
  • Sharp knife
  • Chopping board

Method
 

  1. Start by dicing your potatoes into 1-inch cubes and rinsing the chickpeas thoroughly. Set both aside for now.
  2. Heat the oil in a large heavy-bottomed pan over medium heat until shimmering. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent and fragrant, filling your kitchen with a sweet aroma.
  3. Add the garam masala and turmeric to the pan, stirring quickly to toast the spices for about 30 seconds—you'll notice a fragrant aroma and the spices darken slightly.
  4. Next, toss in the diced potatoes, stirring to coat them evenly with the spices. Cook for 3-4 minutes until the potatoes start to turn golden around the edges.
  5. Pour in the canned diced tomatoes and coconut milk, stirring well to combine everything. Bring the mixture to a gentle simmer and listen for the sauce to start bubbling softly.
  6. Add the rinsed chickpeas and season with a pinch of salt. Stir everything together and reduce the heat to low. Cover the pan loosely and let it simmer gently for 15-20 minutes, until the potatoes are tender and the sauce has thickened slightly.
  7. Remove the lid and taste the curry. If the sauce is too thick, add a splash of water and stir. If it’s too thin, simmer uncovered for a few more minutes until it reaches your desired consistency.
  8. Squeeze a fresh lemon or lime over the curry, then give it a gentle stir to brighten the flavors. Your fragrant, hearty chickpea potato curry is now ready to serve.
  9. Serve the curry hot, garnished with fresh herbs if you like. Pair it with rice or flatbread for a satisfying meal that captures the comfort of street food with a home-cooked touch.

Notes

For extra smoky flavor, toast the spices a bit longer or add a pinch of smoked paprika. Using fresh tomatoes in season can brighten the dish, and leftovers reheat beautifully, developing even richer flavors overnight.