Chickpea And Potato Curry

5 from 6 votes

I make this chickpea and potato curry with tender potatoes, chickpeas, tomatoes, and warming spices in one pot for a satisfying weeknight dinner in under an hour. The curry simmers until thick and saucy with layers of cumin, coriander, and garam masala that remind me of my favorite Chana Masala but with more vegetables for extra heartiness. It's way easier than takeout and so much better for you!

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Servings: 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
½ teaspoon ground cinnamon
¼ teaspoon cardamom
1 teaspoon curry powder
2 cups quartered & scrubbed new potatoes (can also use baby red potatoes)
1½ cups water
1 teaspoon salt more to taste
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)
¾ cup chopped fresh cilantro
¾ 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

Expert Tips

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