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Chickpea Potato Curry

This hearty chickpea potato curry is a simple, comforting dish made with pantry staples like chickpeas, potatoes, tomatoes, and coconut milk. It’s cooked in a single skillet with fragrant spices, resulting in a creamy, thick stew that’s both filling and cozy, with a vibrant aroma and tender ingredients.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons neutral oil such as vegetable or sunflower oil
  • 1 teaspoon cumin seeds
  • 1 large yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 inch ginger grated
  • 1 tablespoon curry powder
  • 1 teaspoon smoked paprika
  • 2 medium potatoes starchy, diced into 1.5 cm cubes
  • 1 can crushed tomatoes 400g, or diced tomatoes
  • 1 can chickpeas drained and rinsed, 400g
  • 200 ml coconut milk full-fat preferred
  • to taste salt
  • a handful cilantro chopped, for garnish

Equipment

  • Heavy-bottomed skillet
  • Wooden Spoon
  • Sharp Knife

Method
 

  1. Heat the oil in a heavy-bottomed skillet over medium heat until shimmering.
  2. Add the cumin seeds and toast them for about 30 seconds until fragrant and slightly darkened, listening for a crackling sound.
  3. Stir in the chopped onion and cook, stirring occasionally, until translucent and lightly golden, about 5 minutes. The onion should smell sweet and aromatic.
  4. Add the minced garlic and grated ginger, cooking for another minute until fragrant and slightly bubbling.
  5. Stir in the curry powder and smoked paprika, cooking for 30 seconds to bloom the spices and release their aroma.
  6. Add the diced potatoes and cook, stirring occasionally, for about 5 minutes until they start to soften and turn golden around the edges.
  7. Pour in the crushed tomatoes and simmer gently for 10 minutes, allowing the sauce to thicken and the flavors to meld, with a rich, tangy aroma filling the kitchen.
  8. Stir in the drained chickpeas and cook uncovered for another 10 minutes, letting them absorb the flavors and become tender.
  9. Pour in the coconut milk, stir well, and simmer gently for 10 more minutes until the curry is creamy and bubbling softly, with a fragrant aroma.
  10. Season with salt to taste, stirring to combine. The sauce should be thick, smooth, and vibrant.
  11. Remove from heat and sprinkle chopped cilantro over the top for a fresh, bright finish.
  12. Serve the warm, creamy curry over rice or with flatbread, enjoying the comforting aroma and tender ingredients.