Savory Chickpea and Potato Delight Curry Recipe
A comforting, pantry-friendly curry that pairs tender chickpeas and golden potatoes in a fragrant, spiced tomato sauce. The Savory Chickpea and Potato Delight Curry Recipe is quick to make, adaptable for vegan or creamy versions, and perfect for weeknight dinners, meal prep, or cozy gatherings.
Ingredients
- 2 cans 15 oz / 425 g each chickpeas, drained and rinsed (or 1½ cups dried, soaked and cooked)
- 1 lb 450 g Yukon Gold or red potatoes, peeled (optional) and cut into 1–1.5" cubes
- 2 tbsp vegetable oil coconut oil, or ghee (use oil for vegan)
- 1 large onion finely diced (about 1½ cups)
- 4 garlic cloves minced
- 1½ tbsp fresh ginger grated
- 1 can 14 oz / 400 ml crushed tomatoes (or 2 medium ripe tomatoes, chopped)
- 1 cup water or low-sodium vegetable broth plus extra if needed
- 1/2 cup coconut milk full-fat or 1/2 cup plain yogurt (optional — for richness; use coconut milk to keep vegan)
- 1½ tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1 tsp mild chili powder or sweet paprika adjust to taste
- 1 tsp garam masala to add at the end
- 1/2 tsp ground black pepper
- 1/2 tsp salt plus more to taste (adjust for canned chickpeas)
- Pinch of asafoetida hing — optional, especially if using dried chickpeas
- 2 tbsp fresh cilantro chopped, for garnish
- 1 tbsp lemon or lime juice finishing
- Optional garnishes: sliced green chilies a drizzle of ghee or olive oil, toasted cashews
Instructions
- Prep: If using dried chickpeas, soak overnight and cook until tender; drain and set aside. Cube potatoes uniformly (1–1.5") so they cook evenly. Measure spices into a small bowl for quick use.
- (Optional) Brown the potatoes: Heat 1 tbsp oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add potato cubes and a pinch of salt. Sauté until golden on the edges (6–8 minutes). Remove and set aside. This adds extra flavor and texture.
- Sauté aromatics: Lower heat to medium. Add remaining oil. Add diced onion and a pinch of salt; sauté until soft and beginning to caramelize (6–8 minutes). Add minced garlic and grated ginger; cook 1–2 minutes until fragrant.
- Bloom the spices: Stir in ground coriander, cumin, turmeric, and chili powder (and pinch of asafoetida if using). Toast the spices for 30–45 seconds, stirring constantly, until aromatic. Add a splash of water if the pan looks dry to prevent burning.
- Add tomatoes: Pour in crushed tomatoes (or chopped fresh tomatoes). Cook 5–7 minutes, stirring occasionally, until the mixture reduces slightly and the raw tomato smell disappears.
- Simmer: Return browned potatoes (if you browned them) to the pot. Add chickpeas and 1 cup water or vegetable broth. Stir, bring to a gentle simmer, then reduce heat to medium-low. Cover and cook 15–25 minutes, until potatoes are tender and the flavors meld. Stir occasionally and add more liquid if the curry becomes too thick.
- Adjust texture (optional): For a thicker, creamier sauce, remove about 1 cup of chickpeas or sauce, mash it with a fork, and stir it back into the pot. For a smoother sauce, use an immersion blender for a few pulses (leave some texture).
- Finish: Stir in coconut milk or tempered yogurt (if using yogurt, whisk a little hot sauce into the yogurt first to prevent curdling). Add garam masala, black pepper, and adjust salt. Simmer gently 2–3 minutes to combine. Turn off heat and stir in lemon juice and chopped cilantro.
- Serve: Plate immediately with steamed rice, jeera rice, warm naan/roti, or a cooling raita. Garnish with extra cilantro, sliced green chilies, or a drizzle of ghee if desired.
Notes
- Tips & Technique: Bloom spices in oil to unlock deeper flavor. Don’t let them burn — keep the heat moderate.
- Browning potatoes first is optional but adds savory depth. If short on time, skip it and add raw potatoes directly to the simmer.
- Temper yogurt: if using yogurt, add a small ladle of hot curry to the yogurt while whisking, then add the tempered yogurt back to the pot to prevent curdling.
- Balance flavors: finish with lemon or tamarind for brightness and a pinch of sugar if the tomatoes taste too acidic.
- Storage & Make-Ahead: Refrigerate in an airtight container for up to 4 days. Flavors often deepen after a day.
- Freeze cooled curry in meal-sized portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of water or broth if needed.
- Reheat slowly over low heat to preserve texture, especially if yogurt was used.
- Variations: Coconut-Ginger: Use 1 cup coconut milk and add lime zest and a teaspoon sugar for a tropical twist.
- Aloo Chana Masala: Increase garam masala and add 1 tsp amchur (mango powder) or a splash of tamarind for a classic tang.
- Protein boost: Stir in pan-seared tofu, paneer cubes, or cooked shredded chicken near the end.
- Smoky: Add roasted or charred tomatoes/onions or a pinch of smoked paprika for a smoky note.
- Low-FODMAP: Use garlic-infused oil and the green parts of scallions instead of whole garlic and onion; reduce chickpea portioning per low-FODMAP guidance.