Chickpea Potato Curry


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!

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Chickpea Potato Curry Recipe

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

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


  • 2 1/2 cups vegetable broth
  • Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed, or about 3 cups cooked
  • 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 tablespoons unsalted butter (or ghee if you have it, or you can sub extra virgin 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 Sauté onions and ginger: 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.

2 Add the seasonings: Add the salt, cumin, coriander and cayenne, stir to combine and cook for another minute or two.

3 Add the remaining ingredients, stir to mix and simmer, partially covered, 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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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38 Comments / Reviews

No ImageChickpea Potato Curry

Did you make it? Rate it!

  1. Erica

    Spicy! I cut the cayenne in 1/2 and it still had quite a bit of kick. Served it over quinoa and topped with plain yogurt to cool it off. I also cut the amount of potatoes in half and subbed in cauliflower and carrots. My 2 year old gobbled it up and it was easy to make.

  2. Sara

    What a wonderful, tasty, cheap and easy meal to prepare! I used fresh tomatoes (my mom is allergic to the preservatives used in tinned tomatoes) and a teaspoon of medium curry spice and it was delicious. Thanks Elise!


  3. Rebecca

    I made this last night. It was delicious and really, really easy to make!! I love that it is an option I can cook for my gluten free, vegetarian, and vegan (if I swap out the butter) friends. Basically a potluck winner that you don’t even need to be a good cook to make.


  4. Stacey

    This was good but even better with a bit of plain greek yogurt stirred into and served with cauliflower. Next I make this I’ll add the raw cauliflower directly into the curry at about the half way point. My 11 and 8 year old even ate it!

  5. Fauna

    I had to use plain yogurt to cut the heat, which was fine. I believe yogurt is common in Indian cuisine. Very good with the yogurt too.


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