Recipe: Chickpea-Potato Curry

I’ve tried a couple of chickpea curries and a few potato curries before but they never really hit the spot and I guess the missing piece was to make them at the same time because this curry is really delicious, super filling, and nicely spiced. I served this with some nice fluffy rice but it would also be great with naan or rotis instead. This is a great meal to throw together on a week night and can easily be doubled for leftovers for the rest of the week.

Chickpea-Potato Curry

AuthorMabDifficultyBeginner

Yields4 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins

Ingredients
 2 tbsp oil
 1 onion, diced
 2 cloves garlic, minced
 2 tbsp ginger
 2 tsp garam masala
 1 tsp each: turmeric, cumin, coriander, salt, and pepper
 450 g potatoes, peeled and diced in 1" cubes
 400 g cooked chickpeas
 250 ml water or stock
 400 g canned tomatoes, crushed
 200 g fresh baby spinach, roughly chopped
 cilantro

Directions
1

Heat oil in a large pan or dutch oven then saute onions until they are soft and translucent. Add ginger, chilies, and all other spices and cook for 1 more minute, stirring the entire time.

2

Add diced tomatoes, the water (or stock if desire) then add the potatoes and chickpeas. Bring to a low boil then immediately turn the heat down and cook for 20 minutes until the potatoes are very tender.

3

Turn the heat off once cooked and add the spinach leaves and stir until they have wilted, about 2-3 minutes.

4

Adjust seasoning, serve hot over rice with lots of cilantro.

Adapted from Little Sunny Kitchen

Ingredients

Ingredients
 2 tbsp oil
 1 onion, diced
 2 cloves garlic, minced
 2 tbsp ginger
 2 tsp garam masala
 1 tsp each: turmeric, cumin, coriander, salt, and pepper
 450 g potatoes, peeled and diced in 1" cubes
 400 g cooked chickpeas
 250 ml water or stock
 400 g canned tomatoes, crushed
 200 g fresh baby spinach, roughly chopped
 cilantro

Directions

Directions
1

Heat oil in a large pan or dutch oven then saute onions until they are soft and translucent. Add ginger, chilies, and all other spices and cook for 1 more minute, stirring the entire time.

2

Add diced tomatoes, the water (or stock if desire) then add the potatoes and chickpeas. Bring to a low boil then immediately turn the heat down and cook for 20 minutes until the potatoes are very tender.

3

Turn the heat off once cooked and add the spinach leaves and stir until they have wilted, about 2-3 minutes.

4

Adjust seasoning, serve hot over rice with lots of cilantro.

Chickpea-Potato Curry

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