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Chickpea and Potato Curry Recipe

Chickpea and Potato Curry Recipe: A Hearty Vegan Hug

This Chickpea and Potato Curry recipe is a hearty vegan meal that's simple to make and gluten-free.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 teaspoons curry powder Use homemade for an extra kick!
  • 1 teaspoon ground cumin Ground coriander can be a substitute.
  • 1 teaspoon ground coriander Using whole seeds gives a fresher taste.
  • 1 teaspoon all spice Don’t worry if you don’t have any on hand.
  • 1 teaspoon nutmeg A pinch of cinnamon can be a nice substitute.
  • 1 teaspoon smoked paprika Regular paprika lacks the smokiness.
  • 1 teaspoon dried thyme leaves Italian seasoning can be a great alternative.
  • 1 teaspoon dried fenugreek leaves Can be omitted without much impact.
  • 1/4 teaspoon cayenne pepper Adjust to your taste or leave out for milder curry.
For the Sauté
  • 2 tablespoons vegetable oil Olive oil or coconut oil are perfect substitutes.
  • 1 medium onion Either yellow or red onions will work.
  • 3 cloves garlic Always go for fresh, avoid powder if possible.
For the Main Dish
  • 2 medium Yukon Gold potatoes Avoid waxy types.
  • 1 can chickpeas Can be canned or freshly cooked.
  • 1 can crushed tomatoes Whole tomatoes can be crushed by hand.
  • 2 cups vegetable broth Use water for a lighter dish.
For the Finishing Touch
  • 2 stalks green onions Substitute with regular onions or chives if needed.
  • 1/4 cup freshly chopped parsley Cilantro can add an aromatic twist.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add 1 diced onion and 3 minced garlic cloves, sautéing for about 2 minutes until fragrant and onions are translucent.
  2. Stir in your spice mix: 2 teaspoons curry powder, 1 teaspoon ground cumin, and 1 teaspoon ground coriander. Cook for 1 minute, stirring constantly.
  3. Toss in 2 chopped Yukon Gold potatoes, stirring well to coat with the spices. Sauté for another 2-3 minutes.
  4. Pour in 2 cups of vegetable broth and 1 can of crushed tomatoes, then add 1 can of drained chickpeas. Bring to a gentle boil.
  5. Reduce heat to low, cover, and let it simmer for about 20 minutes.
  6. Remove lid and stir in 2 chopped green onions and 1/4 cup of freshly chopped parsley. Season with salt and pepper to taste.
  7. Serve hot over a bed of steamed Basmati or Jasmine rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 60gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 15gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat with a splash of water if needed.

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