Get ready for this Chickpea and Potato Curry Recipe to be your new favorite weeknight dinner! It's simple and fuss-free, yet it tastes as if it came out of a fancy Indian restaurant.
Chunky potatoes and chickpeas cooked in a spicy curry sauce and served over white rice. What's not to love?
On top of that, this vegan curry is good for you and will leave you feeling satisfied. Chickpeas (a.k.a. garbanzo beans) are super nutrient-dense, giving this recipe 13 grams of protein per serving.
And it's perfect for meal prep as well! It makes a big batch, and it tastes even better the next day.
Ingredients You'll Need
Get all the details on these simple ingredients in the recipe card at the post's bottom.
- Aromatics: You'll need yellow or red onion, garlic, fresh ginger, and red chili pepper. If you like your food very spicy, you can use 2-3 chili peppers, but I am using just 1 to keep it mild.
- Chickpeas: I love using canned chickpeas to make cooking easier, but you can also cook dry chickpeas from scratch and use them in this recipe.
- Potatoes: You can also use sweet potatoes.
- Spices: You'll need garam masala, cumin, smoked paprika, nutmeg, coriander, curry powder, chili powder, salt, and black pepper.
- Vegetable stock: If you don't have it on hand, use a bouillon cube and dilute it in the same amount of water.
- Chopped tomatoes: For best results, use fire-roasted canned tomatoes.
- Olive oil: Refined coconut oil or vegetable oil will work as well.
- Lime and fresh cilantro: These are optional, but they sure balance out the flavors of the dish and add freshness.
How to Make Chickpea and Potato Curry Recipe
- Heat a large dutch oven over medium-high heat. Add 1 tablespoon oil and once hot, add the diced onion and saute for 2-3 minutes, until golden. Then, add the minced garlic, ginger, and red chili pepper and saute for 30 seconds.
- Add 1 more tablespoon oil and add the spices. Cook, stirring very often, for 30 more seconds, or until the spices are toasted.
3. Add the canned tomatoes and stir to get any browned bits off the bottom. Add the vegetable broth, potatoes, chickpeas, salt, and black pepper, and bring to a boil.
4. Simmer over medium-low heat for 30-40 minutes, or until the potatoes are cooked through and the curry has thickened. Finally, stir in the lime juice and fresh cilantro if desired.
Tip! Note that the curry thickens quite a bit as it cools. Make sure there is enough liquid left when it's done cooking.
Frequently Asked Questions
Yes! Simply follow the recipe as written, and saute the aromatics with the saute function first. Once you add the rest of the ingredients, cover the pot with the lid, and cook on high pressure for 5 minutes. After that, allow for natural pressure release.
Yes! I recommend sauteeing the aromatics in a small skillet as mentioned in steps 1 and 2 to get the most flavor. Then, add everything into a slow cooker and cook on medium heat for 4 hours, or on low for 8 hours.
Yes, this recipe is freezer-friendly and it can last for up to 3 months in the freezer. All you have to do is let it cool completely, then transfer it to a freeze-safe container. Let it thaw overnight in the fridge before serving.
- Coconut milk: If you want to make this curry creamy, you can stir in a few tablespoons (or 1 cup) of full-fat canned coconut milk.
- Greens: To add more vegetables, I like to stir in a few cups of baby spinach at the end and cook it for 1-2 minutes. You can also add a cup or two of peas.
- Spices: Although garam masala is a key ingredient in this recipe, you can still make it even if you don't have it on hand. You'll just need to add more of the rest of the spices to bump up the flavor.
In true Indian fashion, serve this curry with basmati rice or brown rice, and naan bread.
As for toppings, I love adding a dollop of vegan sour cream and some more fresh cilantro and serving it with a few lime wedges on the side.
Let the curry cool to room temperature then transfer to an airtight container and refrigerate for 5-6 days.
More Vegan Chickpea Recipes
Chickpea and Potato Curry Recipe
- 2 tablespoon oil, divided
- 1 large yellow onion, diced
- 4 cloves of garlic
- 1 tablespoon minced ginger
- 1 red or green chili pepper, diced (add more to make it spicier)
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon curry powder (optional)
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 (14 oz each) cans chickpeas, drained and rinsed
- 1 lb yellow potatoes, chopped
- 1 (14 oz) can fire-roasted tomatoes
- 3 cups vegetable broth
- Freshly ground black pepper to taste
- Juice of 1 lime (optional)
- Fresh cilantro, chopped (optional)
- Heat a large dutch oven over medium-high heat. Add 1 tablespoon oil and once hot, add the onion and saute for 2-3 minutes, until golden. Then, add the garlic, ginger, and red chili pepper and saute for 30 seconds, until fragrant.
- Add 1 more tablespoon of oil and add the spices. Cook, stirring very often, for 30 more seconds, or until the spices are toasted.
- Add the canned tomatoes and stir to get any browned bits off the bottom. Add the vegetable broth, potatoes, chickpeas, salt, and black pepper, and bring to a boil.
- Simmer the curry over medium-low heat for 30-40 minutes, stirring evdery 10 minutes or so to prevent burning, until the potatoes are cooked through and the curry has thickened.
- Taste and adjust the flavor if needed, adding more salt or black pepper to taste. If the curry is too acidic, stir 1-2 teaspoon of sugar. Finally, stir in the lime juice and fresh cilantro (optional).
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
Post photography by: Petranka Atanasova.
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