Easy One-Pot Potato and Chickpea Curry Recipe

Potato and chickpea curry stands as one of the most beloved comfort foods across various cultures, particularly in Indian and Middle Eastern cuisines. This wholesome dish combines the earthy flavors of tender potatoes with protein-rich chickpeas, creating a satisfying meal that appeals to both vegetarians and meat-eaters alike.

The beauty of this curry lies in its simplicity, affordability, and nutritional value, making it an ideal choice for busy weeknight dinners or meal prep sessions.

This traditional curry recipe brings together aromatic spices, creamy coconut milk, and fresh vegetables to create a dish that warms the soul and nourishes the body. Whether you are new to Indian cooking or an experienced home chef, this potato and chickpea curry offers the perfect balance of flavors and textures that will leave you craving more.

Recipe Information

• Serves: 4-6 people
• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Difficulty Level: Easy
• Cuisine Type: Indian/Vegetarian
• Meal Type: Main Course

Nutritional Information

Equipment Needed

• Large heavy-bottomed pot or Dutch oven
• Sharp knife
• Cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Can opener
• Colander or strainer
• Small bowl for mixing spices
• Ladle for serving

Other Recipes –

• Best Chocolate Chip Zucchini Bread Ever
• Crispy Air Fryer Pizza Pockets
• Air Fryer Mashed Potato Balls: Crispy Outside, Cheesy Inside
• Flavor-Packed Vegan Pasta Even Meat-Lovers Will Love

Ingredients

Main Ingredients

• 2 cups dried chickpeas (soaked overnight) or 2 cans (15 oz each) chickpeas, drained and rinsed
• 3 large potatoes, peeled and cut into 1-inch cubes
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 inch fresh ginger, minced
• 2 medium tomatoes, chopped
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 3 tablespoons vegetable oil
• 2 bay leaves
• Fresh cilantro for garnish

Spice Blend

• 2 teaspoons cumin seeds
• 1 teaspoon coriander seeds
• 2 teaspoons turmeric powder
• 1 teaspoon red chili powder
• 2 teaspoons garam masala
• 1 teaspoon paprika
• Salt to taste
• 1/2 teaspoon black pepper

Recipe Instructions

1. If using dried chickpeas, drain the soaked chickpeas and rinse them thoroughly under cold water. Set aside.
2. Heat vegetable oil in a large heavy-bottomed pot over medium heat. Add cumin seeds and coriander seeds, allowing them to sizzle for 30 seconds until fragrant.
3. Add the chopped onion to the pot and cook for 5-7 minutes until softened and lightly golden, stirring occasionally.
4. Add minced garlic and ginger to the pot, cooking for another 1-2 minutes until fragrant and the raw smell disappears.
5. Add the chopped tomatoes and cook for 3-4 minutes until they begin to break down and release their juices.
6. Add turmeric powder, red chili powder, garam masala, paprika, salt, and black pepper to the pot. Stir well and cook for 1-2 minutes until the spices are fragrant.
7. Add the chickpeas to the pot and stir to coat them with the spice mixture. Cook for 2-3 minutes.
8. Pour in the coconut milk and vegetable broth, stirring to combine all ingredients. Add the bay leaves.
9. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes if using canned chickpeas, or 45 minutes if using dried chickpeas.
10. Add the cubed potatoes to the pot and continue simmering for 15-20 minutes until the potatoes are tender and easily pierced with a fork.
11. Taste and adjust seasoning with salt, pepper, or additional spices as needed.
12. Remove bay leaves before serving. Garnish with fresh chopped cilantro.
13. Serve hot with steamed rice, naan bread, or flatbread of your choice.

Cooking Tips and Variations

This potato and chickpea curry recipe offers numerous opportunities for customization based on your preferences and dietary needs. For a richer flavor, consider adding a tablespoon of tomato paste along with the fresh tomatoes. This addition deepens the color and intensifies the umami notes in the curry.

If you prefer a spicier curry, increase the red chili powder or add fresh green chilies during the cooking process. Conversely, for a milder version, reduce the chili powder and add a tablespoon of honey or maple syrup to balance the heat.

The consistency of your curry can be adjusted by adding more or less liquid. For a thicker curry, simmer uncovered for the last 10 minutes of cooking to allow excess liquid to evaporate. For a thinner consistency, add more vegetable broth or water as needed.

Vegetable additions work wonderfully in this curry. Consider adding diced bell peppers, carrots, or spinach during the last 10 minutes of cooking. These vegetables not only enhance the nutritional value but also add color and texture to the dish.

Storage and Meal Prep

This potato and chickpea curry is excellent for meal preparation and actually tastes better the next day as the flavors continue to develop. Store leftover curry in the refrigerator for up to 4 days in airtight containers. The curry can also be frozen for up to 3 months, though the texture of the potatoes may change slightly upon thawing.

When reheating, add a splash of water or broth if the curry has thickened too much during storage. Reheat gently on the stovetop over low heat, stirring occasionally, or use the microwave in 30-second intervals until heated through.

Health Benefits

This potato and chickpea curry provides numerous health benefits, making it an excellent addition to a balanced diet. Chickpeas are an outstanding source of plant-based protein, fiber, and essential minerals including iron, folate, and manganese. The high fiber content supports digestive health and helps maintain stable blood sugar levels.

Potatoes contribute vitamin C, potassium, and vitamin B6 to the dish. Despite common misconceptions, potatoes are nutritious vegetables that provide sustained energy and important nutrients when prepared healthily.

The spices used in this curry offer their own health benefits. Turmeric contains curcumin, a powerful anti-inflammatory compound. Ginger aids digestion and has anti-nausea properties. Garlic supports immune function and heart health.

Coconut milk provides healthy fats that help with nutrient absorption and satiety. While coconut milk is higher in saturated fat, these medium-chain triglycerides are processed differently by the body than other saturated fats.

Serving Suggestions

This versatile curry pairs beautifully with various accompaniments. Serve it over steamed basmati rice or brown rice for a complete meal. The curry also complements quinoa or other whole grains for added protein and fiber.

Traditional Indian breads such as naan, chapati, or roti make excellent accompaniments for scooping up the flavorful curry. If you prefer lighter options, serve with a side of plain yogurt or raita to cool the palate.

For a complete Indian meal experience, consider serving this curry alongside other dishes such as dal, vegetable curry, or a fresh cucumber salad. The combination of flavors and textures creates a satisfying and well-rounded meal.