Description
Spicy chickpea and potato curry brings warmth from Indian culinary traditions. Fragrant spices and hearty ingredients create a comforting meal you’ll savor with each delicious bite.
Ingredients
Scale
Base Ingredients:
- 2 tablespoons vegetable oil (or canola, corn, sunflower oil)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 inch (3 cm) ginger root, grated
- 1 green chili, deseeded and diced
Main Ingredients:
- 1 pound (450 grams) potatoes, peeled and cubed
- 1 cup cooked chickpeas
- 1 can (14 oz/400g) diced tomatoes
- 2 cups packed baby spinach leaves
- 1 cup water or vegetable stock
- 2 tablespoons chopped fresh parsley or cilantro
Spices:
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon curry powder (optional)
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
Instructions
- In a large saucepan, heat oil over medium heat and sauté onions, ginger, and chili until onions become translucent and soft, about 3-4 minutes.
- Add minced garlic and cook for 30-45 seconds until fragrant, stirring constantly to prevent burning.
- Incorporate ground spices into the mixture and toast for 45-60 seconds, allowing the aromatics to release their full flavor profile.
- Pour in diced tomatoes and fill the empty tomato can with water, adding the liquid to the pan to create the curry base.
- Introduce diced potatoes and chickpeas to the simmering sauce, bringing the mixture to a rapid boil before reducing heat to low.
- Cover and simmer for 15-20 minutes, or until potatoes are tender and easily pierced with a fork, stirring occasionally to prevent sticking.
- Optional: Stir in coconut milk to create a creamier texture and enhance the curry’s richness.
- Fold in fresh spinach leaves and cook for 1-2 minutes until they wilt and integrate into the curry.
- Remove from heat and let the curry rest for 2-3 minutes to allow flavors to meld together.
- Serve hot over steamed rice, garnishing with freshly chopped parsley or cilantro for a burst of fresh flavor.
Notes
- Customize Spice Level Adjust the amount of chili or add cayenne pepper to control the heat intensity based on personal preference.
- Enhance Texture Slightly mash some potatoes while cooking to create a thicker, creamier curry consistency.
- Boost Protein Power Incorporate additional protein sources like tofu or lentils for a more substantial vegetarian meal.
- Make-Ahead Friendly This curry tastes even better the next day as flavors continue to meld, making it perfect for meal prep and leftovers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 8 g
- Cholesterol: 0 mg