Name: Spiced Chickpea & Potato Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian-Inspired
Ingredients: 3 tbsp olive oil; 1 large onion, diced; 5 cloves garlic, chopped; 1 (29 oz) can fire-roasted tomatoes with juices; 1 ½ cups low-sodium vegetable broth (or chicken broth if not vegetarian); 1 lb Yukon gold potatoes, peeled and cut into 1/2” cubes; 1 (15 oz) can chickpeas with juices, low-sodium; 1 tbsp sugar; 1 tsp tamari (or low-sodium soy sauce); 2 tsp curry powder; 1 tsp garam masala; 1/2 tsp kosher salt (adjust to taste); 1/4 tsp black pepper (or cayenne for heat); Fresh cilantro, chopped (for garnish)

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This Spiced Chickpea & Potato Curry is a rich and hearty dish, slow-cooked in a flavorful, spiced tomato broth. With tender Yukon gold potatoes and protein-packed chickpeas, this curry is both comforting and nutritious. Whether served with fluffy rice or warm naan, it’s a one-pot meal that’s perfect for a weeknight dinner or meal prep.

Why You’ll Love This Recipe

Rich and flavorful – A blend of curry powder, garam masala, and fire-roasted tomatoes creates deep, bold flavors.
Easy one-pot meal – Everything comes together in a single pan, making cleanup effortless.
Hearty and filling – Chickpeas and potatoes make this dish satisfying and protein-rich.
Great for meal prep – Tastes even better the next day as the flavors continue to develop.
Naturally vegan and gluten-free – A delicious plant-based meal that everyone can enjoy.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Curry:

Olive oil
Onion, diced
Garlic, chopped
Fire-roasted tomatoes with juices
Low-sodium vegetable broth (or chicken broth if not vegetarian)
Yukon gold potatoes, peeled and cubed
Chickpeas with their juices, low-sodium
Sugar
Tamari (or low-sodium soy sauce)
Curry powder
Garam masala
Kosher salt (adjust to taste)
Black pepper (or cayenne for heat)
Fresh cilantro, chopped (for garnish)

Directions

Sauté the Aromatics:

Heat olive oil in a large pan over medium heat.
Add diced onions and cook until soft and golden (about 5 minutes).
Stir in chopped garlic and sauté for 30 seconds until fragrant.

Build the Base:

Pour in the fire-roasted tomatoes and vegetable broth.
Stir well and let simmer for 5 minutes to blend the flavors.

Cook the Potatoes:

Add cubed potatoes, chickpeas with their juices, sugar, tamari, curry powder, garam masala, salt, and black pepper.
Stir everything together to coat the ingredients with the seasonings.

Simmer:

Cover and let simmer for 20-25 minutes, stirring occasionally, until the potatoes are tender and the curry thickens.

Adjust & Serve:

Taste and adjust seasoning if needed.
Garnish with fresh cilantro and serve hot with rice or naan.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 350 kcal per serving

Variations

Creamy version: Add ½ cup coconut milk at the end for a richer, creamier curry.
Spicier option: Add extra cayenne pepper or a chopped green chili for more heat.
Extra protein: Stir in tofu or lentils for added plant-based protein.
Different potatoes: Swap Yukon gold potatoes for sweet potatoes for a slightly sweeter, earthier flavor.
More greens: Stir in fresh spinach or kale in the last 5 minutes of cooking for extra nutrients.

Storage and Reheating

Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze for up to 3 months in a sealed container. Thaw overnight in the refrigerator before reheating.
Reheating: Warm on the stovetop over low heat, adding a splash of water or broth if needed to loosen the sauce.

FAQs

Can I use dried chickpeas instead of canned?

Yes! Soak 1 cup of dried chickpeas overnight, then boil until tender before adding them to the curry.

What’s the best type of potato for this dish?

Yukon gold potatoes hold their shape well, but Russet or red potatoes can also be used.

Can I make this in a slow cooker?

Yes! Add all the ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

How do I thicken the curry?

If the curry is too thin, mash a few potato pieces or let it simmer uncovered for a few extra minutes.

Can I make this oil-free?

Yes! Sauté the onions and garlic in vegetable broth instead of oil.

What should I serve with this curry?

It pairs well with steamed rice, quinoa, naan, or flatbread.

Can I add coconut milk to this dish?

Yes! Stir in ½ cup coconut milk for a creamy, mildly sweet touch.

How can I make this dish even more flavorful?

Let the curry rest for 10 minutes before serving to allow the flavors to deepen.

Can I use fresh tomatoes instead of canned?

Yes! Substitute 4-5 fresh tomatoes, chopped, and add an extra ¼ cup of vegetable broth to make up for the lost liquid.

Can I make this ahead of time?

Yes! This curry tastes even better the next day as the flavors continue to develop.

Conclusion

This Spiced Chickpea & Potato Curry is a rich, flavorful, and satisfying meal that’s easy to prepare and packed with bold spices. Whether you’re looking for a quick weeknight dinner or a dish for meal prep, this curry is an excellent choice. Serve it with rice, naan, or even quinoa for a delicious, well-balanced meal.