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chickpea and potato curry served in a grey bowl, with brown rice on the side.
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5 from 5 votes

Chickpea and Potato Curry

This chickpea and potato curry has the delicious flavors of Chana Masala with some veggies for a thicker-stew-like consistency. Made with onion, new potatoes, chickpeas, tomatoes, and cilantro this is a well rounded healthy one pot meal.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Indian
Servings: 6 servings
Calories: 226kcal
Author: Anjali Shah

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 1 red or yellow onion diced
  • 6 cloves garlic minced
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cardamom
  • 1 teaspoon Curry powder
  • 2 cups quartered & scrubbed new potatoes (can also use baby red potatoes)
  • 1 1/2 cups water
  • 1 teaspoon salt
  • 30 oz chickpeas rinsed (2 cans)
  • 2 whole carrots diced
  • 30 oz crushed tomatoes, preferably fire-roasted
  • 6 oz baby spinach chopped (optional, for extra greens)
  • 3/4 cup chopped fresh cilantro
  • 3/4 cup low-fat plain greek yogurt optional
  • cayenne pepper or black pepper to taste

Instructions

  • Chop all your veggies. Heat oil in a Dutch oven (or a large pot) over medium heat.
  • Add onions to the pot and cook, stirring often, until fragrant and beginning to brown, 5 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
  • Add cumin seed, ground cumin, coriander, cinnamon, cardamom, curry powder and cook, stirring, until fragrant, 30 to 60 seconds.
  • Add potatoes, carrots, water and salt; bring to a simmer. Cover and cook for 10 minutes. Add chickpeas and tomatoes; stir to combine.
  • Bring the stew to a simmer. Reduce heat to low and simmer, partially covered, stirring occasionally and adding 1/2 cup water, if needed, until the potatoes are tender, 30 to 35 minutes. If using baby spinach, add when there are 5 minutes remaining in the cooking process. Stir in cilantro at the end.
  • Once you’re ready to eat, you can serve this with naan, rice or yogurt.

Notes

Top Tips For This Chickpea and Potato Curry
  • Chop all your vegetables first for easy preparation.
  • Ideally use a dutch oven, if not make sure you have a big enough pot.
  • Use a combination of cumin seeds and cumin. If you only have ground cumin use 1 ½ teaspoons total as cumin seeds are not as strong in flavor as ground cumin. Make sure to toast the spices until they are fragrant.
  • You can always switch up the veggies in this recipe, or additional veggies of your choice and reduce the amount of potatoes.
  • Add or reduce the spices to fit your taste. 
  • Use fresh spices whenever possible. They have a more distinct flavor.
  • Serve this with brown rice, millet, quinoa or any whole grain on the side. You can also serve this with a sprouted wheat tortilla or whole wheat naan and plain Greek yogurt!
Adapted from EatingWell.com

Nutrition

Calories: 226kcal | Carbohydrates: 42.5g | Protein: 9g | Fat: 3.3g | Saturated Fat: 0.4g | Sodium: 802mg | Potassium: 686.5mg | Fiber: 9g | Sugar: 1.9g