Easy Chickpea and Potato Curry – Simple & Comforting
A warm and comforting chickpea and potato curry made with tender potatoes, hearty chickpeas, and a richly spiced tomato-based sauce. Simple, nourishing, and perfect for easy weeknight meals or meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Vegan
Ingredients
- Potatoes, peeled and diced
- Canned chickpeas, drained and rinsed
- Onion, finely chopped
- Garlic cloves, minced
- Fresh ginger, grated
- Crushed tomatoes
- Vegetable broth or water
- Neutral oil
- Salt
- Garam masala
- Ground cumin
- Ground coriander
- Turmeric
- Mild chili powder (optional)
Instructions
- Heat oil in a large pot over medium heat.
- Add the chopped onion and cook until soft and lightly golden.
- Stir in the garlic and ginger and cook briefly until fragrant.
- Add garam masala, cumin, coriander, turmeric, and chili powder if using.
- Toast the spices while stirring constantly.
- Pour in the crushed tomatoes and stir well.
- Add the diced potatoes and vegetable broth.
- Bring to a gentle simmer and cover.
- Cook until the potatoes are fork-tender.
- Stir in the chickpeas.
- Simmer uncovered until the sauce thickens.
- Season with salt to taste.
- Serve hot with rice or flatbread.
Notes
Cut potatoes evenly for even cooking. Adjust spice level to taste. This curry tastes even better the next day and is perfect for meal prep.