Go Back

Hearty Chickpea Potato Curry

This chickpea potato curry is a comforting, one-pot dish featuring tender potatoes and creamy chickpeas simmered in a spiced tomato-based sauce. The dish is layered with toasted cumin, garlic, and ginger, resulting in a thick, flavorful curry with a vibrant aroma and a rich, satisfying texture. Perfect for cozy evenings, it combines humble ingredients into a nourishing and nostalgic meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 cup chopped onions
  • 2 cloves garlic finely chopped
  • 1 inch ginger freshly grated
  • 2 tablespoons curry powder preferably homemade with toasted coriander and turmeric
  • 2 medium potatoes peeled and diced into 1-inch cubes
  • 1 can crushed tomatoes about 400g, or use fresh chopped tomatoes
  • 1 can chickpeas drained and rinsed
  • 1 cup coconut milk optional for creaminess
  • to taste salt

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon
  • Sharp Knife
  • Grater

Method
 

  1. Heat oil in a large skillet over medium heat until shimmering. Add cumin seeds and toast for about 30 seconds until fragrant, then remove and set aside.
  2. Add chopped onions to the pan and cook, stirring occasionally, until they turn soft and slightly caramelized, about 8 minutes. You’ll notice a sweet aroma as they cook down.
  3. Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant and slightly golden around the edges.
  4. Add the curry powder and toasted cumin seeds back to the pan, stirring constantly for about 1 minute until the spices shimmer and fill the air with warm aroma.
  5. Pour in the crushed tomatoes and cook, stirring occasionally, for about 5 minutes until the mixture thickens and deepens in color, releasing a rich, tomatoey scent.
  6. Add the diced potatoes to the pan, stirring to coat them evenly with the spice-tomato mixture. Cover the pan and simmer on low heat for about 10 minutes, stirring occasionally, until the potatoes start to soften.
  7. Drain and rinse the chickpeas, then stir them into the curry along with the coconut milk if using. Mix well and bring to a gentle simmer.
  8. Reduce the heat to low, cover, and cook for another 15 minutes until the potatoes are tender and the sauce has thickened to a creamy consistency. The aroma of spices and simmered tomatoes should fill your kitchen.
  9. Uncover the skillet, taste the curry, and season with salt as needed. Raise the heat slightly and cook uncovered for another 5 minutes if you prefer a thicker sauce.
  10. Remove from heat and let the curry rest for a few minutes to allow flavors to meld. Serve hot with rice or flatbread, garnished with fresh herbs if desired.

Notes

Feel free to customize the spice level by adding chili flakes or garam masala. The curry tastes even better the next day as flavors deepen. For a richer flavor, lightly toast your spices before adding them to the dish.