Chickpea and Potato Curry
This Chickpea and Potato Curry is packed with protein, fiber, and a medley of spices that warm the soul. It's nutritious, simple to make, and perfect for any gathering.
Equipment
- Large Pot
Ingredients
Ingredients
- 2 tablespoons vegetable oil or canola, corn, sunflower oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 inch ginger root grated
- 1 piece green chili deseeded and diced
- 1 teaspoon garam masala
- ½ teaspoon curry powder optional
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 pound potatoes peeled and cubed
- 1 cup chickpeas cooked
- 1 cup water or vegetable stock
- 1 14 ounce can diced tomatoes (crushed tomatoes in the UK)
- ½ teaspoon salt
- 2 cups baby spinach leaves packed
- 2 tablespoons chopped fresh parsley or cilantro/coriander
Instructions
- Step 1: Start by heating the oil in a large pot over medium heat. Once the oil is hot, add the diced onion and sauté for about 5 minutes until it becomes translucent.
- Step 2: Next, stir in the minced garlic, grated ginger, and diced green chili. Sauté for an additional 2 minutes until fragrant.
- Step 3: Add the garam masala, optional curry powder, ground turmeric, ground cumin, and ground coriander. Stir continuously for about 1 minute to toast the spices slightly.
- Step 4: Add the cubed potatoes to the pot, stirring to coat the potatoes with the spiced mixture.
- Step 5: Pour in the cooked chickpeas, water (or vegetable stock), and the can of diced tomatoes. Stir everything together.
- Step 6: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the potatoes are tender.
- Step 7: Once the potatoes are cooked through, gently fold in the baby spinach leaves until they wilt. Add salt to taste and give it one last stir.
- Step 8: Remove the curry from heat and sprinkle with fresh chopped parsley or cilantro. Serve with rice, naan, or enjoy it on its own!
Notes
For a creamier curry, consider adding a splash of coconut milk during the last few minutes of cooking. If you prefer a thicker curry, simmer it uncovered for a bit longer.