Chickpea Potato Curry

This hearty and aromatic Chickpea Potato Curry is a perfect blend of Indian spices and comforting flavors. With tender potatoes, creamy chickpeas, and fresh tomatoes, this curry is a satisfying meal that’s easy to make and packed with nutrients.

Ingredients

• 1 large onion, diced
• 2 medium-sized potatoes, peeled and diced
• 1 can chickpeas, drained and rinsed
• 2 cloves of garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 medium-sized tomatoes, diced
• 2 tablespoons olive oil
• 2 tablespoons tomato puree
• 1 cup vegetable broth
• Fresh cilantro leaves, chopped (optional)

Instructions

Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Add the minced garlic and grated ginger and sauté for another minute.

Add the diced potatoes and sauté for about 5 minutes, or until they start to brown slightly. Add the cumin, curry powder, turmeric powder, red chili powder, garam masala powder, salt, and black pepper.

Stir well to combine and sauté for 1-2 minutes, until the spices are fragrant.

Add the diced tomatoes, tomato puree, and vegetable broth. Stir well to combine, then bring the mixture to a boil.

Reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender.

Add the chickpeas to the pan and stir well to combine. Let it simmer for another 5-7 minutes, or until the chickpeas are heated through.

Taste and adjust the seasoning as needed.

Garnish with chopped fresh cilantro leaves, if desired. Serve hot and enjoy!

Notes

Use a large pan to prevent overcrowding and to ensure that the onions and potatoes cook evenly.

Make sure to sauté the onions until they’re translucent, as this will bring out their natural sweetness and add depth to the curry.

If using canned tomatoes, look for ones with no added salt or sugar to control the flavor and sugar content of the dish.

Adjust the amount of chili powder according to your desired level of spiciness.

You can substitute vegetable broth with chicken or beef broth for a non-vegetarian version.

For an extra creamy curry, add 1-2 tablespoons of coconut cream or plain yogurt towards the end of the simmering time.

Feel free to add other spices or herbs to customize the flavor to your taste.

This curry freezes well, so consider making a double batch and freezing some for later.

Nutrional Value

• Calories: 420
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 400mg
• Total Carbohydrates: 60g
• Dietary Fiber: 8g
• Sugars: 6g
• Protein: 20g