Description
A rich and hearty chickpea curry with tender potatoes, slow-cooked in a flavorful spiced tomato broth. Perfect for a cozy, satisfying meal!
Ingredients
Units
Scale
- 3 tbsp olive oil
- 1 large onion, diced
- 5 cloves garlic, chopped
- 1 (29 oz) can fire-roasted tomatoes with juices
- 1 1/2 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)
Instructions
Sauté Aromatics:
- Heat olive oil in a large pan over medium heat.
- Add diced onions and cook until soft and golden (5 minutes).
- Add garlic and sauté for 30 seconds until fragrant.
Build the Base:
- Stir in fire-roasted tomatoes and vegetable broth. Let simmer for 5 minutes to blend flavors.
Cook the Potatoes:
- Add cubed potatoes, chickpeas with their juices, sugar, tamari, curry powder, garam masala, salt, and black pepper. Stir well.
Simmer:
- Cover and let simmer for 20-25 minutes, stirring occasionally, until 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.
Notes
- For a creamier texture, mash a few chickpeas and potatoes while cooking.
- Adjust the spice level by adding more cayenne or chili powder.
- This curry tastes even better the next day as the flavors deepen!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Curry, One-Pot Meal
- Method: Simmering, Sautéing
- Cuisine: Indian-Inspired, Vegetarian
