Chickpea And Potato Curry Recipe

Name: Chickpea And Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons vegetable oil; 1/2 teaspoon black mustard seeds; 3 garlic cloves; 2 teaspoons fresh ginger, minced; 1 large onion, chopped; 1 cup chickpeas; 3 cups potatoes, cubed; 1 (12 ounce) can diced tomatoes; 1 cup water; Spices; 1 teaspoon cinnamon; 1/2 teaspoon cardamom, ground; 1 1/2 teaspoons cumin, ground; 1 1/2 teaspoons coriander, ground; 1/2 teaspoon fennel seed, ground; 1/2 teaspoon turmeric; 1/2 teaspoon crushed red pepper flakes; 1 teaspoon salt

Servings: persons

4 tablespoons vegetable oil
1/2 teaspoon black mustard seeds
3 garlic cloves
2 teaspoons fresh ginger, minced
1 large onion, chopped
1 cup chickpeas
3 cups potatoes, cubed
1 (12 ounce) can diced tomatoes
1 cup water
Spices
1 teaspoon cinnamon
1/2 teaspoon cardamom, ground
1 1/2 teaspoons cumin, ground
1 1/2 teaspoons coriander, ground
1/2 teaspoon fennel seed, ground
1/2 teaspoon turmeric
1/2 teaspoon crushed red pepper flakes
1 teaspoon salt

1
Heat the oil in a skillet (or a larger soup pot if multiplying for larger batches which we always do, with great success). Add the mustard seeds and heat them until they start to pop. Add the rest of the spices and cook on low for a couple of minutes (don't let them scorch, add a little more oil if needed).
2
Add the onions, garlic and ginger and saute until the onions are translucent.
3
Add the potatoes and chickpeas, stir them, and cook a few more minutes, coating the potatoes with the oil and spices.
4
Add the water, cover the pan/pot, and simmer for about 20 minutes, stirring occasionally.
5
When the potatoes are tender but not completely cooked yet, add the tomatoes. Stir and cover for another 10 to 15 minutes.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 tablespoons vegetable oil, 1/2 teaspoon black mustard seeds, 3 garlic cloves, 2 teaspoons fresh ginger, minced, and more.

Yes, Chickpea And Potato Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea And Potato Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions