Chickpea Potato Curry

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

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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

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

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.

Showing 4 of 38 Comments

  • Michelle

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

  • Brad

    We made this tonight and it was very good. It was so easy to make that while I was dumping in all the ingredients I thought to myself “well, at least it’ll be cheap and healthy”. But it was also very delicious, quite a bit more delicious than I was expecting it to be. I think next time I might try swapping the potatoes out with a green vegetable like zucchini as some of the other posters had mentioned. Thanks for the recipe Elise. I think this might become one of our usuals.

  • Shelley

    Great recipe and thanks!! Made it many times. One hint, not sure if it’s been mentioned…Add non fat plain yogurt on top, gives it that creamy touch!

  • Janice

    This is a delicious recipe! I was pleasantly surprised that these simple ingredients could create a dish with such wonderful flavors.

    Thanks so much for sharing!

  • christine

    Made this last week for work – had enough for the entire week’s worth of lunches!! The flavors blended incredibly well. I used canned new potatoes b/c I had to get rid of them…but the recipe was still amazing. Coriander might be my new fav spice.

    Thanks for the recipe :)

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