Chickpea Potato Curry

This is one of those pull-together-at-the-last-minute-from-the-pantry meals that is surprisingly good. Spicy, filling, and doesn’t break the bank. The recipe is only slightly adapted from a recipe by my friend Ann Martin Rolke, who, with a young child underfoot, is always looking for easy-to-make nutritional meals that taste great. Enjoy!

Chickpea Potato Curry Recipe

  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Yield: Serves 4-6.
Yum

Ingredients

  • 2 1/2 cups vegetable broth
  • Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
  • One 14 1/2-ounce can fire-roasted or stewed tomatoes with chiles (See Muir Glen. If you can't find canned tomatoes with chiles you can add half a 4-ounce can of diced green anaheim chiles to a 14.5 ounce can of tomatoes.)
  • 6 baby (new) Yukon Gold potatoes (about 12 ounces), quartered
  • 1 medium onion, diced (about 2 cups)
  • 2 Tbsp unsalted butter (or ghee if you have it, or you can sub olive oil)
  • 2 teaspoons minced ginger
  • 1-2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/8 to 1/2 teaspoon cayenne pepper (to taste)

Method

1 In a large pot, heat the butter over medium-high heat and sauté the onions and ginger until the onion begins to brown, about 4-5 minutes. Add the salt, cumin, coriander and cayenne, stir to combine and cook for another minute or two.

2 Add the remaining ingredients, stir to mix and simmer vigorously for about 35 minutes, or until the potatoes are tender. Add more salt to taste.

Serve the curry in bowls over rice. Great accompanied with plain yogurt.

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Adapted from a recipe by Ann Martin Rolke in her book, Hands-Off Cooking: Low-Supervision, High-Flavor Meals for Busy People. Used with permission of author.

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Showing 4 of 44 Comments

  • Kalyn

    Sounds great. I’d switch the potatoes for cauliflower and this would be perfect for me.

    Cauliflower would be an excellent sub for the potatoes, Kalyn. Thanks for the idea! ~Elise

  • Noel

    I absolutely love Indian food after have grown up in the northside of Chicago. This looks like a really easy and simple recipe but it looks delicious. Sometimes I’m a little intimidated by most Indian recipes because of all the spices but this looks like a good place to start.

  • jonathan

    Guess who just happens to have chickpeas and Muir Glen fire-roasted tomatoes w/chiles in his pantry getting all dusty just waiting for a home? Sometimes the planets (and pantry shelves) just align and you end up with food kismet. Your parents’ approval seals the deal.

  • Rakhee

    Absolutely love your site. Beautiful pictures too….
    Just a note. You can substitue chickpeas and potatoes with any vegetables like Eggplant,beans,cabbage, zucchini, etc or even different beans or lentils. The base stays the same. This can be made with just one vegetable or lentil.

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