Description
This Easy Chickpea and Potato Curry is a flavorful and satisfying dish that combines tender potatoes, hearty chickpeas, and vibrant spices in a rich tomato-based sauce. Perfect for busy weeknights or cozy family dinners, this one-pot wonder is vegan, healthy, and loaded with nutrients. Serve it with rice or naan for a meal that’s sure to please everyone at the table!
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, finely chopped
- 1 tablespoon fresh garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- 1 x 400 g (14 oz) can chopped tomatoes
- 1 x 400 g (14 oz) can chickpeas, drained and rinsed
- 450 g (1 lb) baby potatoes, cut into chunks
- 100 g (3.5 oz) baby spinach
- 200 ml (1 cup) coconut milk (optional)
Instructions
- Heat the Coconut Oil
Heat 1 tablespoon of coconut oil in a large, deep frying pan over medium heat. - Sauté the Onion
Add the finely chopped onion and cook for 6-7 minutes, stirring occasionally, until golden brown and slightly caramelized. - Add Garlic and Ginger
Stir in 1 tablespoon each of minced fresh garlic and ginger. Cook for about 1 minute, or until fragrant. - Toast the Spices
Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, ½ teaspoon of ground cinnamon, and ½ teaspoon of cayenne pepper. Cook for 1-2 minutes, stirring constantly, to release the spices’ aroma. - Add Tomatoes and Water
Pour in 1 can (400 g/14 oz) of chopped tomatoes. Fill the empty can halfway with water and add it to the pan as well. Stir everything together. - Add Chickpeas and Potatoes
Stir in 1 can (400 g/14 oz) of drained and rinsed chickpeas and 450 g (1 lb) of baby potatoes cut into chunks. Bring the mixture to a boil. - Simmer the Curry
Reduce the heat to low, cover the pan with a lid, and let it simmer for about 20 minutes, stirring occasionally. The potatoes should be fork-tender. - Add Spinach and Coconut Milk
Stir in 100 g (3.5 oz) of baby spinach and let it wilt for 1-2 minutes. If desired, add 200 ml (1 cup) of coconut milk for a creamy finish. Stir until heated through. - Serve
Serve hot over rice or with naan bread for a delicious, hearty meal.
Notes
- Make it Spicier: Add more cayenne pepper or a chopped chili for an extra kick.
- Creaminess: Coconut milk is optional but adds a rich, creamy texture.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Add-Ins: Try adding carrots, bell peppers, or cauliflower for more veggies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Indian-Inspired