Hearty and fragrant, this Curried Potatoes with Chickpeas recipe is a comforting, one-pot vegan meal—perfect for a quick and satisfying weeknight dinner.
Ingredients You’ll Need
You won’t believe how a few pantry staples come together to create a dish as mouthwatering and colorful as Curried Potatoes with Chickpeas. Every ingredient plays a crucial role here — from the earthy warmth of Yukon Gold potatoes to a whisper of fresh ginger, each component helps build layers of texture and flavor.
- Olive oil: The fragrant foundation that helps bloom the spices and soften your aromatics.
- Onion: Adds natural sweetness and depth to your curry base.
- Garlic: Essential for an aromatic boost and unmistakable curry flavor.
- Fresh ginger: Provides gentle heat and a hint of zingy freshness.
- Curry powder: The star spice blend that ties everything together into a golden, flavorful curry.
- Ground cumin: Contributes warmth and a subtle earthiness that complements both potatoes and chickpeas.
- Turmeric: Gives the dish its sunny color and an extra earthy undertone.
- Cayenne pepper (optional): For those who love a little kick, this adds gentle heat — use as much or as little as you like!
- Salt: Brings out the flavors of the veggies and melds the spices beautifully.
- Yukon gold potatoes: They hold their shape wonderfully and soak up all that delicious sauce.
- Canned chickpeas: An easy protein boost, adding a lovely creamy texture.
- Canned diced tomatoes: Bright, tangy acidity that balances the spices and softens the potatoes.
- Vegetable broth: Infuses extra flavor and helps all the ingredients simmer to perfection.
- Coconut milk (optional): Adds a luscious creamy finish if you’re feeling indulgent.
- Fresh cilantro: The finishing garnish for a burst of color and freshness.
- Cooked rice or naan: The ideal canvas for scooping up every last bite of this hearty curry.
How to Make Curried Potatoes with Chickpeas
Step 1: Sauté the Aromatics
Start by heating olive oil in a large skillet over medium heat. Once the oil shimmers, add your chopped onion and let it sauté for three to four minutes, stirring often. The onion should soften and turn translucent, setting the stage for all the gorgeous flavors to come.
Step 2: Build the Base with Garlic and Ginger
Next, stir in the minced garlic and freshly grated ginger. Let these cook for another minute or two until they release that irresistible, mouthwatering aroma. This step infuses the oil and onions with the backbone of any good curry.
Step 3: Toast the Spices
Now comes the magic moment: add your curry powder, cumin, turmeric, cayenne (if you like heat), and salt. Give the mixture a good stir so the pan spices can bloom and release their full fragrance. Just 30 seconds is enough — you’ll see the color deepen and the kitchen will smell incredible.
Step 4: Add the Veggies and Simmer
Toss in your diced Yukon gold potatoes, drained chickpeas, canned tomatoes (with all their juicy goodness), and the vegetable broth. Stir everything together until combined. Bring the mixture to a gentle simmer, then cover and reduce the heat to medium-low. Let it cook for 20 to 25 minutes, stirring occasionally, until the potatoes are perfectly fork-tender.
Step 5: Finish with Coconut Milk
If you love a creamy finish, now’s the time to stir in the coconut milk. Let your Curried Potatoes with Chickpeas simmer uncovered for another five minutes. The sauce will gently thicken, and the flavors will meld into pure comfort food heaven.
Step 6: Taste and Serve
Give your curry a final taste and tweak the salt or spices as needed. Spoon it over hot rice or serve it alongside fluffy naan, and sprinkle with loads of fresh cilantro for a bright, zesty finish!
How to Serve Curried Potatoes with Chickpeas
Garnishes
A simple sprinkle of freshly chopped cilantro does wonders for flavor and color here — it brightens up every bowl of Curried Potatoes with Chickpeas and adds welcome freshness. You can also add a dollop of coconut yogurt, a squeeze of lime, or even thinly sliced green onions if you want to dress it up a bit more.
Side Dishes
While this dish really shines with fluffy basmati rice or pillowy naan, don’t be afraid to pair Curried Potatoes with Chickpeas with a crisp cucumber salad or a platter of fresh mango slices for contrast. The cooling sides balance out the spices beautifully!
Creative Ways to Present
Try serving small bowls of Curried Potatoes with Chickpeas as part of a cozy curry night, or spoon the curry over baked sweet potatoes for a twist. You can even ladle it into meal prep containers for weekday lunches, adding a wedge of naan or a handful of baby spinach for an effortless, portable meal.
Make Ahead and Storage
Storing Leftovers
Leftover Curried Potatoes with Chickpeas actually taste even better the next day as the flavors deepen and meld. Simply let the curry cool to room temperature, then transfer it to an airtight container and keep it in the fridge for up to four days.
Freezing
This curry freezes beautifully! Portion it into freezer-safe containers and stash them away for up to three months. Just be sure to leave a little space for expansion. Thawed curry may be a bit thicker, so you can add a splash of broth or coconut milk when reheating.
Reheating
When you’re ready to enjoy, reheat Curried Potatoes with Chickpeas gently on the stovetop over medium heat, stirring occasionally, until hot throughout. If reheating from frozen, let it thaw in the fridge overnight first, then warm up as usual. Add a little liquid if it looks too thick.
FAQs
Can I use a different type of potato?
Absolutely! While Yukon golds are especially creamy and hold their shape, red potatoes or even russets will also work just fine in this recipe. Just aim for potatoes that won’t fall apart too easily.
Is Curried Potatoes with Chickpeas spicy?
Not by default. The cayenne pepper is optional, giving you full control over the level of heat. Keep it mild for a family-friendly dish, or add more if you love it fiery.
Can I make this curry ahead of time?
Definitely! In fact, the flavors of Curried Potatoes with Chickpeas develop beautifully overnight. Make it ahead and store it in the fridge — it only gets more delicious with time.
What’s the best way to reheat leftovers?
To keep the potatoes from getting mushy, gently rewarm your leftovers on the stove over medium-low heat. Add a splash of broth or water if the sauce thickened in the fridge.
Is it possible to make this dish oil-free?
Yes, you can sauté the onions and spices in a splash of water or broth instead of oil. The end result will still be full of the signature flavor of Curried Potatoes with Chickpeas.
Final Thoughts
If you’re searching for a nourishing, crowd-pleasing meal that’s vibrant and comforting, Curried Potatoes with Chickpeas should be next on your menu. It’s flexible, full of flavor, and so simple to make — so why not give it a try? Happy cooking!
More Plant-Based Recipes You’ll Love
Loved the bold flavors in our Curried Potatoes with Chickpeas? You’ll also enjoy these delicious vegetarian and plant-forward dishes. The Spinach Chickpea Curry offers a creamy, comforting twist on classic legumes. For a Mediterranean flair, try the hearty Roasted Veggie Chickpea Bowls. If you’re in the mood for something crispy, these Golden Onion Potato Cakes make an excellent side. Add more veggies to your weeknight menu with the flavor-packed Vegetable Samosas with Mint Yogurt Sauce or the satisfying Lentil Brown Rice Stuffed Cabbage Rolls.
Print
Curried Potatoes with Chickpeas Recipe
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Hearty and fragrant, this Curried Potatoes with Chickpeas recipe is a comforting, one-pot vegan meal—perfect for a quick and satisfying weeknight dinner.
Ingredients
Produce
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 medium Yukon gold potatoes, peeled and diced
- Fresh cilantro, chopped (for garnish)
Pantry
- 1 tablespoon olive oil
- 2 teaspoons curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
Canned Goods
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 cup vegetable broth
- 1/4 cup coconut milk (optional, for creaminess)
To Serve
- Cooked rice or naan, for serving
Instructions
- Prepare Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes, until the onion becomes soft and translucent.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes while stirring frequently to prevent burning.
- Add Spices: Sprinkle curry powder, ground cumin, turmeric, cayenne pepper (if using), and salt into the skillet. Stir continuously for about 30 seconds, allowing the spices to bloom and become fragrant.
- Build the Curry Base: Add the diced potatoes, chickpeas, diced tomatoes (with their juices), and vegetable broth. Stir well to combine all the ingredients thoroughly.
- Simmer: Bring the mixture to a gentle simmer. Cover the skillet and reduce heat to medium-low. Cook for 20-25 minutes, stirring occasionally, until the potatoes are fork-tender.
- Finish with Coconut Milk: If you wish for a creamier curry, stir in the coconut milk. Allow the curry to simmer uncovered for about 5 minutes, letting the sauce thicken slightly.
- Adjust & Garnish: Taste the curry and adjust salt or spices as needed. Serve hot, garnished with chopped fresh cilantro, and enjoy it over rice or alongside warm naan bread.
Notes
- For a spicier dish, increase the cayenne pepper to 1/2 teaspoon or add chopped fresh chili with the garlic.
- Swap Yukon gold potatoes with red or russet potatoes if you prefer.
- Stir in spinach or kale during the last few minutes of simmering for added greens.
- This curry keeps well and tastes even better the next day; store leftovers for up to 4 days in the refrigerator.
- Make the recipe vegan by ensuring your naan or rice accompaniments are dairy-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 290 kcal
- Sugar: 5g
- Sodium: 540mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg