Name: Chickpea and Potato Curry Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: For the Spice Mix:; 1 1/2 tablespoons curry powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon allspice; 1/2 teaspoon ground nutmeg; 1 teaspoon smoked paprika; 1/2 teaspoon dried thyme leaves; 1 teaspoon dried fenugreek leaves (optional); 1/2 teaspoon cayenne pepper (optional); For the Curry:; 2 tablespoons vegetable oil; 1 cup diced onion; 3 garlic cloves, minced; 1 1/2 cups potatoes, cut into 1-inch cubes; 2 (14-ounce) cans chickpeas, drained and rinsed; 1 (14-ounce) can crushed tomatoes; 2 cups chicken or vegetable broth; 3 green onions, sliced; 2 tablespoons fresh parsley, chopped; Salt and black pepper, to taste

Description

This Chickpea and Potato Curry is packed with warming spices, tender potatoes, hearty chickpeas, and a rich tomato-based sauce. It’s an easy, satisfying meal that’s perfect for busy weeknights and delicious served over fluffy rice.

Ingredients

For the Spice Mix:
1 1/2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon allspice
1/2 teaspoon ground nutmeg
1 teaspoon smoked paprika
1/2 teaspoon dried thyme leaves
1 teaspoon dried fenugreek leaves (optional)
1/2 teaspoon cayenne pepper (optional)
For the Curry:
2 tablespoons vegetable oil
1 cup diced onion
3 garlic cloves, minced
1 1/2 cups potatoes, cut into 1-inch cubes
2 (14-ounce) cans chickpeas, drained and rinsed
1 (14-ounce) can crushed tomatoes
2 cups chicken or vegetable broth
3 green onions, sliced
2 tablespoons fresh parsley, chopped
Salt and black pepper, to taste

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Instructions

Heat the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic and sauté for about 2 minutes until fragrant.
Add the curry powder, cumin, coriander, allspice, nutmeg, smoked paprika, thyme, fenugreek (if using), and cayenne pepper. Cook for 1 minute, stirring constantly.
Add the diced potatoes and stir until they are evenly coated with the spice mixture.
Pour in the broth, crushed tomatoes, and chickpeas. Stir well and bring the mixture to a boil.
Reduce the heat to low and simmer for about 20 minutes, or until the potatoes are tender.
Stir in the sliced green onions and chopped parsley. Season with salt and black pepper to taste.
Serve hot over basmati or jasmine rice with plain yogurt if desired.

Notes

Use vegetable broth to keep the recipe vegetarian.
Fenugreek leaves add authentic curry flavor but can be omitted.
Adjust the cayenne pepper to control the spice level.
Leftovers store well in the refrigerator for up to 4 days and taste even better the next day.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American