Potato and chickpea curry

Savor the rich flavors of our Potato and Chickpea Curry, a delightful vegan dish featuring tender potatoes, hearty chickpeas, and aromatic spices simmered in creamy coconut milk. Perfectly paired with fluffy basmati rice, this easy-to-make curry is a wholesome and satisfying meal for any day of the week. Garnished with fresh coriander leaves and tomatoes, it's a vibrant and nutritious way to enjoy a comforting bowl of goodness.

  • 14 May 2025
  • Cook time 20 min
  • Prep time 15 min
  • 4 Servings
  • 10 Ingredients

Potato and chickpea curry

Potato and chickpea curry is a delightful and hearty dish that brings together the earthiness of potatoes and the rich texture of chickpeas, all enveloped in a fragrant curry sauce. Perfect for a comforting weeknight dinner, this recipe is easy to prepare and packed with flavors that will satisfy both vegetarians and meat-eaters alike.

Ingredients:

1 cup basmati rice
200g
2 tbsp olive oil
27g
1 onion
160g
1 tbsp curry powder
16g
1 tsp black pepper
2g
5 potatoes
1000g
1 cup coconut milk
230g
1/3 can canned chickpeas
130g
2 tomatoes
260g
1/2 cup coriander leaves
8g

Instructions:

1. Prepare the Rice:
- Rinse the basmati rice under cold water until the water runs clear.
- In a medium saucepan, bring 2 cups of water to a boil.
- Add the rice, reduce the heat to low, cover, and simmer for about 15-18 minutes, or until the rice is tender and the water is absorbed.
- Once cooked, remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
2. Cook the Curry:
- Heat the olive oil in a large pan over medium heat.
- Add the finely chopped onion and sauté until translucent, about 5-7 minutes.
- Stir in the curry powder and black pepper, cooking for 1-2 minutes until fragrant.
- Add the diced potatoes to the pan and stir to coat with the onion and spice mixture.
- Pour in the coconut milk and bring to a simmer. Cover the pan and cook for 15-20 minutes, or until the potatoes are tender, stirring occasionally to prevent sticking.
- Stir in the drained chickpeas and chopped tomatoes. Let the curry simmer for another 5-10 minutes, allowing the flavors to meld.

3. Finish and Serve:
- Remove the curry from heat and stir in the chopped coriander leaves.
- Serve the potato and chickpea curry over the cooked basmati rice.

Tips:

- Rinse the basmati rice under cold water before cooking to remove excess starch and prevent it from becoming too sticky.

- Cut the potatoes into evenly-sized pieces to ensure they cook at the same rate and achieve a consistent texture.

- Sauté the onions until golden brown to enhance their sweetness and add depth to the curry flavor.

- Let the curry simmer on low heat after adding the coconut milk and chickpeas to allow the flavors to meld together beautifully.

- Adjust the seasoning to your taste by adding more curry powder or black pepper if you prefer a spicier dish.

- For a thicker curry, you can mash a few potato pieces into the sauce or simmer it for a bit longer to reduce the liquid.

- If you prefer a richer consistency, use full-fat coconut milk instead of light coconut milk.

This potato and chickpea curry is not only delicious but also nutritious, making it an excellent option for a wholesome meal. Simply serve it over basmati rice and garnish with fresh coriander leaves for a dish that's sure to become a household favorite.

Nutrition Facts
Serving Size510 grams
Energy
Calories 480kcal24%
Protein
Protein 12g8%
Carbohydrates
Carbohydrates 80g22%
Fiber 12g32%
Sugar 10g10%
Fat
Fat 22g26%
Saturated 13g45%
Cholesterol 0.00mg-
Vitamins
Vitamin A 33ug4%
Choline 60mg10%
Vitamin B1 0.38mg32%
Vitamin B2 0.13mg10%
Vitamin B3 4.46mg28%
Vitamin B6 0.96mg57%
Vitamin B9 150ug38%
Vitamin B12 0.00ug0%
Vitamin C 66mg71%
Vitamin E 0.66mg4%
Vitamin K 18ug15%
Minerals
Calcium, Ca 80mg6%
Copper, Cu 0.64mg71%
Iron, Fe 4.89mg44%
Magnesium, Mg 110mg27%
Phosphorus, P 310mg25%
Potassium, K 1570mg46%
Selenium, Se 10ug17%
Sodium, Na 30mg2%
Zinc, Zn 2.09mg19%
Water
Water 390g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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