Description
A quick and easy chickpea and potato curry recipe that’s vegan-friendly, budget-conscious, and perfect for busy weeknights or meal prepping.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, drained and rinsed (or 1 ½ cups cooked chickpeas)
- 2 medium-sized potatoes, peeled and diced into bite-sized chunks
- 1 (13.5-ounce) can coconut milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tablespoons tomato paste
- 2 tablespoons vegetable oil
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon paprika
- Salt to taste
- ½ cup water or broth
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
- Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant, stirring frequently to prevent burning.
- Add the curry powder, cumin, turmeric, and paprika to the pan. Toast the spices for 30 seconds to release their aroma.
- Mix in the tomato paste and cook for another minute, stirring to combine with the spices.
- Add the diced potatoes and chickpeas to the skillet, stirring to coat them in the spice mixture.
- Pour in the coconut milk and ½ cup of water or broth. Bring the mixture to a gentle simmer, then reduce the heat to low.
- Cover the skillet and let the curry cook for 15-20 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened.
- Season with salt to taste. If the sauce is too thick, add a splash more water or broth to adjust the consistency.
- Turn off the heat and garnish with fresh cilantro. Serve warm over rice or with flatbread.
Notes
[‘Toast the spices in oil before adding other ingredients to enhance their flavor.’, ‘Dice potatoes evenly to ensure they cook at the same rate.’, ‘Let the curry simmer to allow the flavors to meld together.’, ‘Adjust spice levels to your preference by adding cayenne pepper or chili flakes.’, ‘Taste and adjust seasoning as needed for a perfect curry.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4
- Sodium: 400
- Fat: 12
- Saturated Fat: 10
- Carbohydrates: 40
- Fiber: 6
- Protein: 8
Keywords: chickpea curry, potato curry, vegan curry, gluten-free curry, quick curry recipe, easy dinner, meal prep, coconut milk curry