Chickpea potato curry
Ingredients
Spice Mix:
- 2 tbsp curry powder
- 1 tsp allspice powder
- 1 tsp nutmeg powder (or ½ tsp freshly grated)
- 1½ tsp smoked paprika (or sweet/normal)
- 2 tsp dried thyme (or 3 tsp fresh)
- 1 tsp cumin powder
- ¾ tsp cayenne pepper
- 1 tsp white pepper (or ½ tsp black pepper)
Curry:
- 3 tbsp cooking oil (vegetable recommended)
- 2 garlic cloves, minced
- 1 large onion, diced
- 1½ cups potatoes, cubed (about 1 large potato, peeled)
- 28 oz / 800 g canned chickpeas (2 × 14 oz / 400 g cans), drained
- 14 oz / 400 g canned crushed tomatoes
- 2 cups vegetable or chicken broth (low sodium)
- 1 tsp kosher/cooking salt (halve if table salt)
- 2 scallions (green & white parts), sliced
- 2 tbsp fresh parsley, finely chopped (or coriander/cilantro)
Serving (optional):
- Fresh coriander/cilantro leaves
- Dollop of yogurt
- Basmati or white rice (or coconut rice)
- Flatbreads
Utensils
- Large pot or deep skillet
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
Information
- Cost: $$
- Prep & cook time: ~40 minutes
- Yield: 6 servings (≈300 g each)
Preparation Method
- Heat oil in a large pot over medium-high heat. Add onion and garlic; cook for 3 minutes until softened.
- Stir in the spice mix and cook for 1 minute until fragrant.
- Add potatoes, stirring to coat with spices. If sticking, add a splash of water.
- Add chickpeas, tomatoes, broth, and salt. Bring to a simmer, then reduce heat to medium. Cook for 15 minutes, until potatoes are tender and sauce thickens.
- Taste and adjust salt. Stir in scallions and parsley.
- Serve hot with rice, yogurt, and fresh coriander/cilantro. Flatbreads make a great addition.