Print

Chickpea and Potato Curry

Save Recipe
Save Recipe

Chickpea and Potato Curry is a warm, comforting dish that combines hearty ingredients with vibrant spices, creating a flavor-packed experience that your family will love. This easy-to-make recipe can be prepared in under an hour, making it perfect for busy weeknights or a cozy gathering with friends. With creamy coconut milk, tender chickpeas, and wholesome potatoes, every bite feels like a hug in a bowl. Serve it with rice or naan for a satisfying meal everyone will enjoy.

Ingredients

Scale
  • 2 cans chickpeas (15 oz each), drained and rinsed
  • 3 medium-sized potatoes, diced
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1-inch piece fresh ginger, grated
  • 1 can (14 oz) full-fat coconut milk
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 cup fresh cilantro, chopped (plus extra for garnish)
  • Juice of 1 lemon
  • 2 tbsp olive oil
  • Salt to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the chopped onions and sauté until translucent (about 5 minutes).
  2. Stir in minced garlic and grated ginger; cook until fragrant (about 1 minute).
  3. Add cumin, coriander, and turmeric; stir constantly for about 30 seconds.
  4. Mix in diced potatoes and drained chickpeas; ensure they are well coated with spices.
  5. Pour in the coconut milk; bring to a simmer. Cook for about 20 minutes until potatoes are tender.
  6. Squeeze in lemon juice and add chopped cilantro before serving.

Nutrition

Keywords: For added nutrition, mix in vegetables like spinach or bell peppers. Adjust spices according to your heat preference by adding chili powder or fresh chilies. Leftovers can be stored in an airtight container for up to five days.

Find it online: https://masonrecipes.com/irresistible-chickpea-and-potato-curry-recipe-delight/