Chickpea Potato Curry

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

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
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Updated June 24, 2022
Elise Bauer
Chickpea Potato Curry
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

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 4 to 6 servings

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

Ingredients

  • 2 1/2 cups vegetable broth

  • 2 (15-ounce) cans chickpeas (garbanzo beans), drained and rinsed, or about 3 cups cooked

  • 1 (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 to 2 teaspoons salt

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/8 to 1/2 teaspoon cayenne pepper, to taste

Method

  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.

Nutrition Facts (per serving)
372 Calories
8g Fat
62g Carbs
16g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 372
% Daily Value*
Total Fat 8g 10%
Saturated Fat 3g 15%
Cholesterol 10mg 3%
Sodium 1111mg 48%
Total Carbohydrate 62g 23%
Dietary Fiber 15g 52%
Total Sugars 13g
Protein 16g
Vitamin C 20mg 102%
Calcium 127mg 10%
Iron 6mg 31%
Potassium 1007mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.