Chickpea Curry with Potato

Chickpeas and potatoes are perfectly cooked in a vibrant tomato-based sauce infused with the most aromatic of spices like curry, cumin, coriander, fenugreek, allspice, and paprika, just to name a few! Aloo Chana Masala is the perfect meal to serve over rice and if you want to make it even better, add a dollop of yogurt on top. Ready in about 40 minutes, this simple, yet bold. nutritious dish promises a memorable dining experience full of complex flavors that are a feast for the senses.

What Spices Do I Need to Make Chickpea and Potato Curry?

If you don’t have all the spices mentioned below, you can still make your curry using these:

• Curry powder, cumin, coriander, and smoked paprika.

If like me, you are a spice lover, adding the following will make it perfect:

• Nutmeg, allspice, thyme, fenugreek, and cayenne pepper.

How Long Does it Take to Make Chickpea and Potato Curry?

1. Saute the diced onion and minced garlic with 2 tablespoons of vegetable oil in a large pot over medium-high heat for about 3 minutes.
2. Sprinkle the spices on top and continue cooking until fragrant, about one more minute.
3. Stir in the potatoes and pour in the chicken broth, crushed tomatoes, and chickpeas.
4. Bring the mixture to a boil, reduce the heat, and simmer for 20 minutes. Season with salt and pepper to taste.
5. Remove from heat and mix in the sliced green onions and parsley. Serve over freshly cooked rice and top with a dollop of natural yogurt.

Chickpea Curry with Potato

Chickpeas and potatoes are perfectly cooked in a vibrant tomato based sauce infused with the most aromatic of spices!

5 from 4 votes

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Course: Main Course

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 5

Calories: 306kcal

Author: Katherine - Yummfully

Ingredients

Make the spice mix:

• 1 ½ tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp allspice
• ½ tsp nutmeg
• 1 tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp cayenne pepper
• 1 tsp dried fenugreek leaves (optional)

Make the curry:

• 2 tbsp vegetable oil
• 1 cup onion diced
• 3 garlic cloves minced
• 1 ½ cups potatoes diced
• 2- 14 oz cans chickpeas drained and rinsed
• 1- 14 oz can crushed tomatoes
• 2 cups vegetable or chicken broth
• 3 green onions sliced
• 2 tbsp parsley freshly chopped

Instructions

• Sauté the diced onion and minced garlic in 2 tablespoons of vegetable oil in a large pot over medium-high heat for about 3 minutes.
• Mix in the spice mixture and continue cooking until fragrant, about one more minute.
• Stir in the potatoes, chicken broth, crushed tomatoes, and chickpeas.
• Bring the mixture to a boil, reduce the heat and simmer for 20 minutes. Season with salt and pepper to taste.
• Remove from heat and add the sliced green onions and parsley. Serve over freshly cooked rice and top with a dollop of natural yogurt.

Notes

1. If you don’t have all the spices in the list, the most important ones are: curry powder, cumin, coriander, and smoked paprika.
2. Remember to drain and rinse the chickpeas to remove the aqua fava (the dense liquid they come in).
3. Try to cut your potatoes roughly the same size dice so they cook evenly and at the same time.
4. Add the spices to the onions and garlic before adding any liquid so they can fully release their fragrance.

 

If you love spice-rich foods, remember to pin this recipe now!

Nutrition

Calories: 306kcal | Carbohydrates: 42g | Protein: 13g | Fat: 9g