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.
- 12 Apr 2025
- Cook time 20 min
- Prep time 15 min
- 4 Servings
- 10 Ingredients
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:
Instructions:
- 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.
- 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 Size | 510 grams |
| Energy | |
| Calories 480kcal | 24% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 80g | 22% |
| Fiber 12g | 32% |
| Sugar 10g | 10% |
| Fat | |
| Fat 22g | 26% |
| Saturated 13g | 45% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 33ug | 4% |
| Choline 60mg | 10% |
| Vitamin B1 0.38mg | 32% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 4.46mg | 28% |
| Vitamin B6 0.96mg | 57% |
| Vitamin B9 150ug | 38% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 66mg | 71% |
| Vitamin E 0.66mg | 4% |
| Vitamin K 18ug | 15% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.64mg | 71% |
| Iron, Fe 4.89mg | 44% |
| Magnesium, Mg 110mg | 27% |
| Phosphorus, P 310mg | 25% |
| Potassium, K 1570mg | 46% |
| Selenium, Se 10ug | 17% |
| Sodium, Na 30mg | 2% |
| Zinc, Zn 2.09mg | 19% |
| 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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