I love preparing this Chickpea And Potato Curry using simple staples like garlic, ginger, tomatoes, and coconut milk. The blend of mustard and cumin seeds infuses the dish with a subtle aroma that makes it a standout. It’s my go-to vegan curry recipe when I need something hearty without breaking the bank.

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I’ve always been super excited about making dishes that pack lots of flavor without needing fancy ingredients, and my Chickpea And Potato Curry is a perfect example of that. I started by heating 2 tablespoons of vegetable oil in a large pot and adding a finely chopped large onion.

When it started turning soft, I tossed in 4 minced garlic cloves and a grated inch piece of ginger along with the mustard seeds and cumin seeds, letting everything sizzle a bit. Then I added 3 cubed potatoes, a can of chickpeas, and 2 chopped tomatoes which really brought life to the dish.

I mixed in 1 teaspoon turmeric powder, 1 teaspoon ground coriander and 1/2 teaspoon red chili powder to add that kick and brilliant color. Once I poured in a can of creamy coconut milk mixed with a cup of vegetable broth, the curry came together so nicely.

Its vibe of a Chickpea Thai Curry or Vegan Coconut Chickpea Curry is something you wont forget once you’ve tasted it. Enjoy creating your own version of this fun recipe!

Why I Like this Recipe

I really love this recipe because it’s super hearty and filling. The potatoes and chickpeas make me feel satisfied and it always leaves me with a warm, cozy feeling.

I also like that it’s way cheaper than ordering takeaway, and its ingredients are simple enough that I can whip it up even after a busy day without too much fuss.

Another reason is that the spices like garlic, ginger, cumin and turmeric come together to create this amazing blend of flavors. It sometimes even reminds me of my mom’s cooking, which is something that means a lot to me.

Finally, I enjoy how versatile it is. I can easily serve it with rice or naan and it always tastes like a whole new dish every time I make it.

Ingredients

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Onions: They give a sweet, rich flavor and plenty of healthy fiber.
Garlic: It boosts immunity with its strong, fresh flavor and many benefits, you know?
Ginger: Zesty spice that gives warmth and aids digestion real good.
Chickpeas: Packed with protein and fiber, making the curry hearty and satisfying.
Potatoes: Provide carbs for energy and contribute a soft texture to the dish.
Tomatoes: Slightly tangy, making the sauce vibrant and bursting with vitamins.
Coconut milk: Creamy, a bit sweet, and adds a tropical, mild richness.
Vegetable oil: It acts as a base, frying spices so flavors meld brilliantly together.

Ingredient Quantities

2 tablespoons vegetable oil

1 large onion, finely chopped

4 garlic cloves, minced

1 inch piece of ginger, grated

1/2 teaspoon mustard seeds

1 teaspoon cumin seeds

3 medium potatoes, peeled and cubed

1 can (15 oz) chickpeas, drained and rinsed

2 large tomatoes, chopped

1 teaspoon turmeric powder

1 teaspoon ground coriander

1/2 teaspoon red chili powder

1 can (400 ml) coconut milk

1 cup vegetable broth

Salt to taste

Fresh cilantro for garnish (optional)

How to Make this

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1. Heat the vegetable oil in a large pot over medium heat and once it’s warm, toss in the mustard seeds and cumin seeds.

2. When the seeds begin to sizzle, add the chopped onion and stir it up for about 3-4 minutes until it gets soft.

3. Next put in the minced garlic and grated ginger then cook for about a minute until you can smell the spices.

4. Now add the cubed potatoes and chopped tomatoes, mixing them in well with the onion mixture.

5. Sprinkle in the turmeric powder, ground coriander and red chili powder along with some salt then stir thoroughly so everything gets coated.

6. Pour in the coconut milk and vegetable broth, then immediately stir in the drained chickpeas.

7. Turn the heat down a bit and allow the curry to come to a simmer, cover the pot and let it cook for about 20-25 minutes until the potatoes are tender.

8. Check the seasoning and adjust salt if needed, stirring occasionally so the flavors combine.

9. Once done, remove from the heat and stir again before serving.

10. Garnish with fresh chopped cilantro if you like and enjoy your hearty vegan chickpea and potato curry with rice or naan.

Equipment Needed

1. Large pot for cooking the curry
2. Chef’s knife for chopping the onion, garlic, ginger, potatoes, and tomatoes
3. Cutting board to work on all the veggies
4. Grater for the ginger
5. Colander to drain the chickpeas
6. Measuring spoons for the spices and oil
7. Measuring cup for the coconut milk and vegetable broth
8. Wooden spoon for stirring everything together
9. Can opener for the chickpeas and coconut milk (if they aren’t in easy-open cans)
10. Stove to heat the pot and simmer the curry

FAQ

How long does it take to make this recipe?

It usually takes around 30-40 minutes from start to finish if yer prepping normally.

Can I use other types of milk instead of coconut milk?

Yes, you can use almond or cashew milk, but the flavor might not be as rich.

Do I have to peel the potatoes?

While its better if you do so they cook evenly, you can leave some peel on if you like a bit more texture.

Can I add extra spice to this curry?

Sure, if you like it hotter just toss in more red chili powder or fresh chopped chilli.

Is this dish vegan friendly?

Yup, its completely plant based which makes it a great option for vegans.

Chickpea And Potato Curry Recipe Substitutions and Variations

Vegetable oil – Instead try using coconut oil or olive oil if you’re looking for a lighter flavor.
Mustard seeds – If you dont have these, a pinch of fenugreek seeds can work as an alternative.
Cumin seeds – You can use ground cumin in a half the amount if whole seeds arent available.
Vegetable broth – A bouillon cube dissolved in water makes a decent substitute when you’re in a pinch.
Coconut milk – In case you dont have any, try almond milk mixed with a little bit of coconut cream to get a similar richness.

Pro Tips

1. When you’re heating the oil and spices, let the mustard and cumin seeds sizzle properly so they release all their flavor – don’t rush it, cause that little moment really boosts the dish.
2. Keep an eye on your salt levels towards the end of cooking; sometimes the flavor just needs a bit of extra salt, and adjusting later makes a big difference.
3. If you have time, let the curry simmer a bit longer after it’s done its main cookin’ so the flavors can blend together even better – it might taste richer that way.
4. Experiment a little by throwing in other veggies or even a splash of lemon juice at the end – it can give your curry a fresh twist that makes it unique every time.

Chickpea And Potato Curry Recipe

Recipe by Bob Jones

0.0 from 0 votes

I love preparing this Chickpea And Potato Curry using simple staples like garlic, ginger, tomatoes, and coconut milk. The blend of mustard and cumin seeds infuses the dish with a subtle aroma that makes it a standout. It's my go-to vegan curry recipe when I need something hearty without breaking the bank.

Servings

servings

Calories

400

kcal

Equipment: 1. Large pot for cooking the curry
2. Chef’s knife for chopping the onion, garlic, ginger, potatoes, and tomatoes
3. Cutting board to work on all the veggies
4. Grater for the ginger
5. Colander to drain the chickpeas
6. Measuring spoons for the spices and oil
7. Measuring cup for the coconut milk and vegetable broth
8. Wooden spoon for stirring everything together
9. Can opener for the chickpeas and coconut milk (if they aren’t in easy-open cans)
10. Stove to heat the pot and simmer the curry

Ingredients

2 tablespoons vegetable oil
1 large onion, finely chopped
4 garlic cloves, minced
1 inch piece of ginger, grated
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
3 medium potatoes, peeled and cubed
1 can (15 oz) chickpeas, drained and rinsed
2 large tomatoes, chopped
1 teaspoon turmeric powder
1 teaspoon ground coriander
1/2 teaspoon red chili powder
1 can (400 ml) coconut milk
1 cup vegetable broth
Salt to taste
Fresh cilantro for garnish (optional)

Directions

Heat the vegetable oil in a large pot over medium heat and once it's warm, toss in the mustard seeds and cumin seeds.
When the seeds begin to sizzle, add the chopped onion and stir it up for about 3-4 minutes until it gets soft.
Next put in the minced garlic and grated ginger then cook for about a minute until you can smell the spices.
Now add the cubed potatoes and chopped tomatoes, mixing them in well with the onion mixture.
Sprinkle in the turmeric powder, ground coriander and red chili powder along with some salt then stir thoroughly so everything gets coated.
Pour in the coconut milk and vegetable broth, then immediately stir in the drained chickpeas.
Turn the heat down a bit and allow the curry to come to a simmer, cover the pot and let it cook for about 20-25 minutes until the potatoes are tender.
Check the seasoning and adjust salt if needed, stirring occasionally so the flavors combine.
Once done, remove from the heat and stir again before serving.
Garnish with fresh chopped cilantro if you like and enjoy your hearty vegan chickpea and potato curry with rice or naan.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.