Description
Chickpea and Potato Curry is a comforting, vegan-friendly dish that combines tender chickpeas and fluffy potatoes in a creamy coconut milk base, infused with aromatic spices. Perfect for cozy dinners or impressing guests, this vibrant curry packs a flavorful punch while being simple to prepare. Serve it alongside rice or naan for a satisfying meal that brings everyone together.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained
- 2 medium waxy potatoes, diced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup low-sodium vegetable broth
- 2 cups spinach or kale (optional)
Instructions
- Heat 1 tbsp oil in a large pot over medium heat. Sauté the diced onion until soft and translucent, about 5 minutes.
- Add minced garlic and grated ginger; sauté for another minute until fragrant.
- Stir in the curry powder and cook for 30 seconds to enhance flavors.
- Add diced potatoes and chickpeas, stirring to coat with spices.
- Pour in coconut milk and vegetable broth; bring to a gentle boil. Reduce heat and simmer for 20 minutes until potatoes are tender.
- If using greens, stir in spinach or kale during the last few minutes of cooking until wilted.
- Serve hot with rice or naan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg