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Easy Chickpea and Potato Curry - Quick, Flavorful, and Cozy

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!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian-Inspired
Ingredients Method Notes

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)

Method
 

  1. Heat the Coconut Oil
  2. Heat 1 tablespoon of coconut oil in a large, deep frying pan over medium heat.
  3. Sauté the Onion
  4. Add the finely chopped onion and cook for 6-7 minutes, stirring occasionally, until golden brown and slightly caramelized.
  5. Add Garlic and Ginger
  6. Stir in 1 tablespoon each of minced fresh garlic and ginger. Cook for about 1 minute, or until fragrant.
  7. Toast the Spices
  8. 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.
  9. Add Tomatoes and Water
  10. 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.
  11. Add Chickpeas and Potatoes
  12. 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.
  13. Simmer the Curry
  14. 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.
  15. Add Spinach and Coconut Milk
  16. 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.
  17. Serve
  18. 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.

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