Introduction
Did you know plant-based curries are among the most cooked comfort meals globally because they combine affordability, nutrition, and bold flavor in one pot? This Chickpea Potato Curry proves why. It’s creamy without dairy, protein-rich thanks to chickpeas, and deeply satisfying with tender potatoes soaking up aromatic spices. Whether you’re cooking for a busy weeknight, meal prep, or a cozy family dinner, this dish delivers warmth, nourishment, and vibrant taste in every spoonful.
Ingredients List
Main Ingredients
- 2 cups cooked chickpeas (or 1 can, drained)
- 2 medium potatoes, diced (Yukon gold or red)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 cup canned coconut milk
- 1 cup diced tomatoes
- 1 cup vegetable broth
- 2 tbsp olive oil
Spices
- 1 tsp curry powder
- 1 tsp ground cumin
- 1 tsp turmeric
- ½ tsp paprika
- ½ tsp garam masala
- Salt & pepper to taste
Optional Additions
- Spinach or kale
- Green peas
- Chili flakes
Timing
| Task | Time |
|---|---|
| Prep | 15 min |
| Cooking | 25 min |
| Total | 40 min |
That’s faster than most traditional slow-simmered curries.
Step-by-Step Instructions
Step 1: Sauté Aromatics
Heat oil in a pot. Add onion, garlic, and ginger. Cook until fragrant and soft.
Step 2: Bloom Spices
Stir in curry powder, cumin, turmeric, paprika, and garam masala. Toast 30 seconds.
Step 3: Add Base Ingredients
Add potatoes, chickpeas, tomatoes, and broth. Stir well.
Step 4: Simmer
Cover and cook 15–20 minutes until potatoes are tender.
Step 5: Add Coconut Milk
Stir in coconut milk and simmer 5 more minutes.
Step 6: Finish
Add greens if using. Adjust salt and serve.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~380 |
| Protein | 12g |
| Carbs | 45g |
| Fat | 16g |
| Fiber | 10g |
High in fiber and plant protein.
Healthier Alternatives
- Lower fat → Use light coconut milk
- Higher protein → Add lentils
- Low carb → Swap potatoes for cauliflower
- Oil-free → Sauté with broth
Serving Suggestions
- Serve with basmati rice
- Pair with naan or flatbread
- Top with cilantro
- Add lime squeeze
Common Mistakes
- Undercooking potatoes
- Skipping spice toasting
- Too much liquid → watery curry
Storing Tips
- Fridge 5 days
- Freezer 2 months
- Flavors deepen overnight
Conclusion
Chickpea Potato Curry is creamy, protein-rich, and deeply comforting. Easy to make and packed with warm spices, it’s perfect for meal prep or cozy dinners. Try it, share your version in the comments, and subscribe for more wholesome plant-based recipes!
FAQs
Can I use sweet potatoes? Yes.
Is it spicy? Mild, adjust heat.
Meal prep friendly? Very.
Can I use dried chickpeas? Yes, cook first.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
