Easy Chickpea Potato Curry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons vegetable oil, separated
02 -
1 large yellow onion, chopped
03 -
4 garlic cloves, minced
04 -
1 tablespoon fresh ginger, finely minced
05 -
1 fresh red or green chili pepper, finely chopped (use more for extra heat)
06 -
2 cans (14 oz each) chickpeas, drained and rinsed well
07 -
1 pound yellow potatoes, cut into bite-sized pieces
08 -
1 can (14 oz) fire-roasted tomatoes
09 -
3 cups vegetable stock
→ Spice Blend
10 -
1 teaspoon garam masala
11 -
1 teaspoon ground cumin
12 -
½ teaspoon ground coriander
13 -
½ teaspoon smoked paprika
14 -
½ teaspoon chili powder
15 -
½ teaspoon curry powder (if you'd like)
16 -
¼ teaspoon ground nutmeg
17 -
½ teaspoon salt
18 -
Fresh black pepper to your liking
→ For Finishing
19 -
Juice from 1 lime (if desired)
20 -
Fresh cilantro leaves, roughly chopped (if desired)
# Instructions:
01 -
Get a large Dutch oven nice and hot over medium-high heat. Pour in 1 tablespoon of oil and let it warm up. Toss in your diced onion and cook for about 2 to 3 minutes until it turns a lovely golden color. Next, add your garlic, ginger, and chili pepper, stirring for around 30 seconds until you can really smell those beautiful aromas.
02 -
Drizzle in the remaining tablespoon of oil and sprinkle in all your spices. Keep stirring constantly for another 30 seconds or so - you want those spices to wake up and release their flavors without burning.
03 -
Pour in the canned tomatoes and give everything a good stir, making sure to scrape up any tasty brown bits stuck to the bottom of the pot. Add your vegetable broth, potato chunks, chickpeas, salt, and a generous grinding of black pepper. Crank up the heat and bring everything to a rolling boil.
04 -
Turn the heat down to medium-low and let your curry bubble away gently for 30 to 40 minutes. Give it a stir every 10 minutes or so to keep things from sticking. You'll know it's ready when the potatoes are perfectly tender and the sauce has thickened up nicely.
05 -
Give your curry a taste and add more salt or pepper if it needs it. If it tastes a bit too tangy, stir in 1 to 2 teaspoons of sugar to balance things out. Finish by mixing in the lime juice and fresh cilantro if you're using them.
# Notes:
01 -
Keep in mind that this curry gets thicker as it cools down, so make sure there's plenty of liquid left when you take it off the heat.
02 -
This dish is also called Chana Aloo Curry and makes for incredibly satisfying comfort food that's surprisingly simple to put together.