Description
A hearty and flavorful Chickpea and Potato Curry made with aromatic spices, tender potatoes, and creamy chickpeas simmered in a tomato-based sauce, finished with fresh spinach and herbs. This easy 30-minute stovetop curry is perfect for a satisfying vegetarian meal served over rice.
Ingredients
Vegetables and Fresh Ingredients
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 inch (3 cm) ginger root, grated
- 1 green chili, deseeded and diced
- 1 pound (450 grams) potatoes, peeled and cubed
- 2 cups baby spinach leaves, packed
- 2 tablespoons chopped fresh parsley (or cilantro/coriander)
Spices
- 1 teaspoon garam masala
- ½ teaspoon curry powder (optional)
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon salt
Other Ingredients
- 2 tablespoons vegetable oil (or canola, corn, sunflower oil)
- 1 cup chickpeas, cooked
- 1 cup water or vegetable stock
- 1 x 14 ounce (400g) can diced tomatoes (crushed tomatoes in the UK)
Instructions
- Saute Aromatics: In a large saucepan, heat the vegetable oil over medium heat. Add the diced onions, grated ginger, and diced green chili. Saute until the onions become soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add Spices: Stir in the garam masala, curry powder (if using), ground turmeric, ground cumin, and ground coriander. Continue cooking and stirring for about 1 minute more to release the spices’ aromas.
- Add Tomatoes and Liquid: Pour in the canned diced tomatoes, then refill the empty tomato can with water or vegetable stock and add that liquid to the pot. Stir everything together.
- Simmer Potatoes and Chickpeas: Add the peeled and cubed potatoes along with the cooked chickpeas to the saucepan. Bring the mixture to a boil, then reduce heat to low and let it simmer gently until the potatoes are tender, about 15 minutes. Optionally, you may add half a can of coconut milk at this stage for a creamier curry.
- Wilt Spinach and Finish: Stir in the baby spinach leaves, cooking for about 1 minute until the spinach wilts into the curry. Adjust seasoning with salt if needed.
- Serve: Serve the curry hot over cooked rice and garnish with chopped fresh parsley or cilantro for a fresh, vibrant finish.
Notes
- You can substitute chickpeas with canned chickpeas for convenience.
- Adjust green chili amount to your preferred spice level.
- For a richer curry, add coconut milk as suggested in the instructions.
- This curry pairs well with basmati rice or warm naan bread.
- Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.
