Description
A flavorful and hearty Chickpea Potato Curry made with aromatic spices, creamy coconut milk, and tender potatoes simmered to perfection. This vegan and gluten-free Indian-inspired main course is perfect served over rice or with naan for a comforting meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon coconut oil or vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper (optional)
- 2 medium potatoes, peeled and diced
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (14-ounce) can diced tomatoes
- 1 (14-ounce) can coconut milk
- ½ cup vegetable broth or water
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice or naan, for serving
Instructions
- Sauté Aromatics: Heat oil in a large skillet or pot over medium heat. Add the finely chopped onion and sauté for 4–5 minutes until the onion becomes soft and translucent.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for an additional 1–2 minutes until fragrant, being careful not to burn the garlic.
- Toast Spices: Add the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper if using. Stir well to coat the onions and spices, allowing the spices to release their flavors.
- Cook Potatoes: Add the diced potatoes to the skillet and cook for 2–3 minutes, stirring frequently to coat them evenly with the spices.
- Add Liquids and Chickpeas: Pour in the drained chickpeas, canned diced tomatoes with their juices, coconut milk, and vegetable broth. Stir everything together to combine.
- Simmer Curry: Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot and simmer for 20–25 minutes or until the potatoes are tender and the curry has thickened to your desired consistency.
- Season and Garnish: Season the curry with salt and pepper to taste. Garnish with fresh cilantro before serving.
- Serve: Serve the chickpea potato curry hot over cooked rice or with naan bread for a complete meal.
Notes
- For extra vegetables, add spinach or peas during the last few minutes of cooking.
- To thicken the curry, mash some of the chickpeas and potatoes into the sauce.
- Adjust the spice level by increasing or decreasing the amount of cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
