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
Scale
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