Potato and Chickpea Curry

Embark on a culinary journey to the heart of vibrant flavors with our Potato and Chickpea Curry, a dish that beautifully marries the earthy tones of potatoes with the nutty essence of chickpeas, all simmered in a rich, aromatic sauce.

This curry is a testament to the wonders of simple ingredients coming together to create a symphony of flavors. The spices in the curry offer a warm, inviting aroma, while the potatoes and chickpeas provide a satisfying, hearty texture. Perfect for a comforting lunch or dinner, this vegetarian curry is not only nourishing but also a feast for the senses, promising to transport you to the bustling streets of an exotic marketplace with every bite.


  • 2 large potatoes, peeled and diced
  • 1 can chickpeas (15 oz), drained and rinsed
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 can diced tomatoes (14 oz)
  • 1 can coconut milk (14 oz)
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • Fresh cilantro, chopped, for garnish
  • Cooked rice or naan bread, for serving

Preparation Time: 45 minutes

Serves: 4-6


  1. Sauté Onions and Spices:
    • Heat the vegetable oil in a large pot over medium heat.
    • Add the cumin seeds and let them sizzle for a few seconds.
    • Add the chopped onions and sauté until they turn golden brown.
    • Stir in the minced garlic and grated ginger, cooking for another minute.
  2. Add Potatoes and Spices:
    • Add the diced potatoes to the pot.
    • Sprinkle in the turmeric, coriander powder, garam masala, and red chili powder.
    • Cook for 2-3 minutes, stirring to coat the potatoes in the spices.
  3. Add Tomatoes and Chickpeas:
    • Pour in the diced tomatoes along with their juice.
    • Add the drained chickpeas.
    • Stir well to combine all the ingredients.
  4. Simmer the Curry:
    • Pour in the coconut milk and bring the mixture to a boil.
    • Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the potatoes are tender.
  5. Final Touches:
    • Season the curry with salt to taste.
    • If the curry is too thick, add a little water to reach your desired consistency.
  6. Serve:
    • Garnish the curry with chopped fresh cilantro.
    • Serve hot with cooked rice or warm naan bread.

This Potato and Chickpea Curry is a heartwarming dish that’s both simple to make and rich in flavor. It’s a perfect meal for those who appreciate the depth and warmth of Indian spices, combined with the comforting textures of potatoes and chickpeas. Whether you’re a seasoned lover of Indian cuisine or exploring these flavors for the first time, this curry is sure to delight and satisfy.

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