Chickpea Potato Curry

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Quick and easy chickpea curry with Yukon Gold potatoes, stewed tomatoes, cumin, ginger, coriander and garbanzo beans.

Photography Credit: Elise Bauer

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 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.


  • 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)


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.

Showing 4 of 38 Comments

  • Michelle

    When you are simmering vigorously, is the pot covered or uncovered?

  • 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

  • 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.

  • 84'er

    First, I LOVE your site. I’ve tried so many of your recipes and they are all great! Second, I am so glad you posted a simple curry recipe. I’m Indian and I can’t tell you how many times I have to explain to people that Indian food at a restaurant is nothing like Indian food at home. Curry doesn’t automatically mean a soupy concoction of complicated spices, tons of heat and a floating layer of oil. Most Indians use a basic base (similar to your recipe above) with a few spices such as cumin and corriander. As Jonathan mentioned – you can use this base with a variety of vegetables and lentils. Try it with some wheat flat bread (or authentic wheat “rotis”) for a change from rice.

  • Angela

    I continue to marvel at your recipes and truly appreciate your website. I feel like I have a somewhat silly question regarding this recipe for Chickpea Potato Curry, though. I thought that curry was a strong spice that was used in Indian food (and that chased me in the other direction), yet I don’t see the spice used in this dish. Being of hispanic origin, I was raised on cumin, peppers, garlic and other “strong” tastes. This recipe sounds delicious and I plan to try it as soon as I get some time in the kitchen. Could you help me understand the curry reference?

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