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Chickpea and Potato Curry

A warm and inviting dish combining creamy coconut milk, tender potatoes, and hearty chickpeas, perfect for cozy winter evenings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups chickpeas (cooked or canned)
  • 2 large potatoes (diced)
  • 1 large onion (chopped)
  • 2 cloves garlic (minced)
  • 1 inch ginger (grated)
  • 1 can coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • to taste salt
  • 2 tablespoons oil
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Peel and dice the potatoes into bite-sized pieces. Chop the onion, mince the garlic, and grate the ginger.
Cooking
  1. Heat 2 tablespoons of oil in a large pot or skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
  2. Stir in the minced garlic and grated ginger; cook for another minute until fragrant.
  3. Add the curry powder and cumin, stirring continuously for about 30 seconds to toast the spices.
  4. Mix in the diced potatoes and chickpeas, stirring well with the onion mixture.
  5. Pour the coconut milk into the pot and stir everything together, adding salt to taste.
  6. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, or until the potatoes are tender. Stir occasionally.
  7. Remove from heat and garnish with freshly chopped cilantro before serving.

Notes

For a spicier kick, consider adding diced green chilies or a pinch of red pepper flakes. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.