This Chickpea and Potato Curry is a creamy, simple dish that doesn’t skip on flavour and will satisfy all your curry cravings. It’s perfect for a weeknight dinner and also a great meal prep option. This curry has quickly become one of our go-to dinners, especially during the colder months.
Toasting the spices makes a huge difference to the flavour profile of this curry. The warming spices and smooth coconut cream together with the perfectly cooked yet firm potatoes make this curry so enjoyable to eat. It’s a mild curry which means it’s great for anyone who isn’t a big fan of hot and spicy dishes. However, if you’re into spicy food then you can easily increase the amount of chili added.
Serve this chickpea and potato curry with some easy flatbread and/or basmati rice and you’ve just made yourself a delicious dinner.
If you are looking for more easy weeknight dinners, make sure to check out these recipes:
I hope you enjoy making and eating this curry. Please let me know how you go and don’t forget to tag me in your creations on Instagram @nothangryanymore. I absolutely love seeing them!
Chickpea and Potato Curry
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- 1/2 tsp mustard seeds
- 1/2 tsp fenugreek
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cumin
- 1/4 tsp ground chili (optional)
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1 tbsp sunflower oil
- 300 g red potatoes
- 1 brown onion sliced
- 2 cloves garlic minced
- 1 tin chickpeas (or 250g cooked chickpeas)
- 1 tsp salt
- 1 x 400g tin chopped tomatoes
- 1 x 270mL tin coconut cream
- 100 g spinach
- Peel the potatoes and cut them into 2x2cm chunks. Place them into a bowl and cover with cold water until it's time to cook them. This process removes some of the starch and improves the potatoes texture once cooked.
- Heat up a large pot, preferably cast iron, and add the sunflower oil. Once the oil is hot, add all the spices and toast them until you hear the mustard seeds crackling.
- Add the sliced onion and let caramelise for about 5 minutes. Add a splash of water at half time to deglaze the pot.
- Now, remove the potatoes from the soaking water, give them a rinse and add them to the onions.
- Add the garlic, chickpeas, tomato and salt. Stir to combine and let cook for 15-20 minutes on low-medium heat.
- Once the potatoes can easily be pierced with a fork, add the coconut cream. Stir and cook for another 5 minutes.
- Add the spinach just before serving and serve the curry with rice and/or flatbreads. Enjoy!
- The curry keeps well in the fridge for 3-4 days.