Easy Chickpea and Potato Curry

Name: Easy Chickpea and Potato Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5
Ingredients: 28 oz canned chickpeas, drained; 1 1/2 cup potatoes, diced; 14 oz canned crushed tomatoes; 1 large onion, sliced; 2 large garlic cloves, minced; 2 cup vegetable or chicken broth; 3 tbsp canola or coconut oil; 2 tbsp curry powder; 1 tsp allspice powder; 1 tsp nutmeg powder; 1 1/2 tsp smoked paprika; 2 tsp dried thyme leaves; 1 tsp cumin powder; 3/4 tsp cayenne pepper; 1 tsp white pepper; 1 tsp kosher salt; 2 green onion, sliced; 2 tbsp fresh parsley, chopped; 1 tbsp cilantro leaves; 1/2 cup plain yogurt, optional; 3 cup cooked basmati rice, for serving

This chickpea and potato curry is hearty, fragrant, and ready in about 40 minutes. Tender potatoes, creamy chickpeas, tomatoes, and warm spices simmer into a satisfying one-pot meal that is perfect with rice or flatbread.

Servings5 Portions

Prep Time15 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

canned chickpeas, drained
28 oz
potatoes, diced
0.5 cup
canned crushed tomatoes
14 oz
large onion, sliced
1
large garlic cloves, minced
2
vegetable or chicken broth
2 cup
canola or coconut oil
3 tbsp
curry powder
2 tbsp
allspice powder
1 tsp
nutmeg powder
1 tsp
smoked paprika
0.5 tsp
dried thyme leaves
2 tsp
cumin powder
1 tsp
cayenne pepper
0.8 tsp
white pepper
1 tsp
kosher salt
1 tsp
green onion, sliced
2
fresh parsley, chopped
2 tbsp
cilantro leaves
1 tbsp
plain yogurt, optional
0.5 cup
cooked basmati rice, for serving
3 cup

Step-by-Step Instructions

Heat the oil in a large pot or deep skillet over medium-high heat. Add the sliced onion and garlic, then cook for about 3 minutes, stirring often, until the onion softens and turns translucent.

Add the curry powder, allspice, nutmeg, smoked paprika, thyme, cumin, cayenne, and white pepper. Stir for 1 minute, just until the spices smell fragrant.

Add the diced potatoes and stir well so they are evenly coated in the spice mixture. If the spices begin to catch on the bottom of the pan, add a small splash of broth or water.

Stir in the chickpeas, crushed tomatoes, broth, and salt. Bring to a simmer, then reduce the heat to medium and cook for about 15 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened.