Chickpea and Potato Curry Recipe

Chickpea and Potato Curry is a delightfully hearty and flavorful dish that’s simmered in a rich, aromatic sauce. It’s not overly spicy either. I think it’s a perfect weeknight dinner or a meal to share with friends, and if you’re not a fan of potatoes, feel free to substitute with another vegetable.

It will still be undeniably delicious! If you’re looking for a warm & comforting dish that’s not overly complicated, you’ve come to the right place. When you simmer tender chickpeas and potatoes in a fragrant curry sauce, you get the perfect meal. The addition of coconut milk just sends it over the top. I’ve really been in the mood for cozy, satisfying meals, and this aromatic curry reminds me of home-cooked comfort food. Not a fan of potatoes? Don’t worry, it’s still delicious without them.

Kitchen Equipment Needed:

• Large pot or Dutch oven
• Cutting board
• Knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Can opener

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• ½ teaspoon cayenne pepper (optional)
• 3 medium potatoes, peeled and diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• Salt and black pepper to taste
• 1 tablespoon fresh lemon juice
• 1 cup fresh spinach leaves (optional)
• Fresh cilantro, chopped (for garnish)

Directions:

1. Heat Oil:
   • In a large pot or Dutch oven, heat the vegetable oil over medium heat.
2. Sauté Aromatics:
   • Add the finely chopped onion and sauté for about 5 minutes, until translucent.
   • Stir in the minced garlic and ginger, and cook for another minute until fragrant.
3. Add Spices:
   • Add the curry powder, ground cumin, ground coriander, ground turmeric, and cayenne pepper (if using). Stir well to coat the onions and release the spices’ aromas, cooking for about 1-2 minutes.
4. Add Potatoes and Tomatoes:
   • Add the diced potatoes and the can of diced tomatoes (with their juices) to the pot. Stir to combine everything well.
5. Add Chickpeas and Liquids:
   • Add the drained and rinsed chickpeas, coconut milk, and vegetable broth. Stir to combine.
6. Simmer:
   • Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the potatoes are tender.
7. Season and Finish:
   • Stir in the fresh lemon juice and season with salt and black pepper to taste. If using, add the fresh spinach leaves and cook until wilted, about 2 minutes.
8. Serve:
   • Serve the Chickpea and Potato Curry over rice or with naan bread. Garnish with chopped fresh cilantro.

This Chickpea and Potato Curry Recipe is perfect for those who love a combination of hearty and aromatic flavors in a comforting dish. Bon appétit!