Name: Chickpea and Potato Curry Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 1 tablespoon coconut oil; 1 medium onion, finely chopped; 2 garlic cloves, minced; 1 tablespoon curry powder; 1 teaspoon turmeric; 2 cups potatoes, peeled and diced; 1 can (14 oz) coconut milk; 1 cup vegetable broth; 1 cup cooked chickpeas

Jump to Recipe

Introduction

This chickpea and potato curry is a comforting, flavorful dish that’s easy to make and perfect for any day of the week. Creamy coconut milk combined with warming spices creates a rich sauce that beautifully coats tender potatoes and hearty chickpeas.

A white bowl filled with a yellow-orange curry that has large chunks of soft potatoes and whole round chickpeas mixed throughout, topped with fresh green cilantro leaves scattered on top. The curry looks thick with visible specks of spices. The bowl is placed on a white marbled surface, next to a gray and white striped cloth with fresh cilantro leaves around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon coconut oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 tablespoon curry powder
1 teaspoon turmeric
2 cups potatoes, peeled and diced
1 can (14 oz) coconut milk
1 cup vegetable broth
1 cup cooked chickpeas

Instructions

Step 1: Heat the coconut oil in a large pot over medium heat. Once melted, add the chopped onion and garlic. Sauté for about 2–3 minutes, stirring occasionally, until they become soft and fragrant.
Step 2: Sprinkle in the curry powder and turmeric. Stir well to coat the onions and garlic, letting the spices cook for about 30 seconds to release their aroma.
Step 3: Toss in the diced potatoes, followed by the coconut milk and vegetable broth. Stir everything together, ensuring the potatoes are fully submerged. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for around 15 minutes, or until the potatoes are fork-tender.
Step 4: Stir in the cooked chickpeas and let the curry simmer for another 5 minutes to allow the flavors to blend beautifully.
Step 5: Remove from heat and serve the curry warm. Garnish with fresh cilantro if desired and pair with rice or naan for a complete meal.

Tips & Variations

For extra heat, add a diced chili or a pinch of cayenne pepper along with the spices.
Swap potatoes for sweet potatoes or butternut squash for a different twist.
Use canned chickpeas for convenience, but rinsing them well reduces excess sodium.
For a thicker curry, simmer uncovered for a few extra minutes to reduce the sauce.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened too much.

How to Serve

A white bowl filled with a vibrant stew showing three main layers: large yellow potato chunks with a soft texture, round light beige chickpeas, and a thick golden-yellow sauce that covers all the pieces. Fresh green cilantro leaves are scattered on top, adding contrast and freshness. The bowl is placed on a white marbled surface with a gray and white striped cloth partially under it, and some fresh green cilantro leaves in the blurry background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegan?

Yes, this recipe is naturally vegan as it uses coconut milk and vegetable broth. Just ensure your curry powder contains no animal-derived ingredients.

What can I serve with chickpea and potato curry?

This curry pairs perfectly with steamed rice, basmati rice, or warm naan bread to soak up the flavorful sauce.