Chickpea And Potato Curry | The Picky Eater

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I make this chickpea and potato curry with tender potatoes, chickpeas, tomatoes, and warming spices in one pot for a satisfying weeknight dinner in under an hour. The curry simmers until thick and saucy with layers of cumin, coriander, and garam masala that remind me of my favorite Chana Masala but with more vegetables for extra heartiness. It’s way easier than takeout and so much better for you!

Last year I was craving something warm and comforting after a long day, but I didn’t want to deal with multiple pots and pans the way traditional Indian cooking usually requires. I had chickpeas and potatoes in my pantry along with my go-to spice blend, so I threw everything into my Dutch oven and let it simmer while I helped my kids with their homework.

An hour later, the kitchen smelled incredible and I had this thick, flavorful curry ready to serve over rice. My kids ate two full bowls each, and my husband asked if I could make it again the next week!

Since then, this one pot chickpea curry has become my go-to on busy weeknights. I love that it tastes like I spent hours cooking when it really comes together in about 45 minutes of mostly hands off time. I recommend making a double batch because the flavors get even better the next day!

🥘 Ingredients

My chickpea and potato curry recipe uses the following fresh ingredients:

Olive Oil: I use extra virgin olive oil to sauté the aromatics and help the spices bloom. Any neutral oil like avocado oil or coconut oil also works well.

Aromatics And Vegetables: I like to use red or yellow onion diced small, fresh garlic cloves minced, new potatoes quartered and scrubbed (baby red potatoes work great too), and whole carrots diced. For extra greens, I add baby spinach chopped in the last 5 minutes of cooking.

Spices: I chose a combination of cumin seeds and ground cumin because the seeds add texture and the ground spice gives depth. I also use ground coriander, ground cinnamon, cardamom, and curry powder to build layers of flavor. If I only have ground cumin, I use 1 ½ teaspoons total since cumin seeds are milder than ground cumin.

Chickpeas: I use canned chickpeas rinsed and drained to save time and add plant protein. I rinse them well to remove excess sodium from the canning liquid.

Tomatoes: I always recommend crushed tomatoes, preferably fire roasted, to create a base that breaks down into a rich sauce as it cooks. The fire roasted version adds a subtle smoky flavor that makes this curry taste even more complex.

Fresh Cilantro: I use fresh cilantro chopped and stirred in at the end to add brightness and fresh flavor.

Substitutions

Potatoes: I usually use new potatoes or baby red potatoes, but yukon gold or russet potatoes cut into 1 inch cubes work well. Keep in mind that waxy potatoes like yukon gold hold their shape better than starchy potatoes.

Chickpeas: Instead of canned chickpeas, I sometimes use dried chickpeas soaked overnight and pressure cooked for 12 minutes. Homemade chickpeas have slightly more protein and fiber than canned.

Spices: I typically use the full spice blend listed, but if I’m short on time I use 2 tablespoons of curry powder instead of all the individual spices. The flavor will be different but still delicious.

Greens: Instead of baby spinach, kale or Swiss chard works well. I recommend chopping them smaller since they take longer to wilt than spinach.

🔪 How To Make

These are the steps I use to make sure this curry comes out perfectly every time:

Prep Vegetables: I chop all my vegetables first so everything is ready when I need it. This makes the cooking process much smoother and prevents the spices from burning while I’m still cutting ingredients.

Sauté Aromatics: I heat olive oil in a Dutch oven or large pot over medium heat. I add the onions and cook, stirring often, until they become fragrant and begin to brown, about 5 to 6 minutes. I add the garlic and cook, stirring, until fragrant, about 1 minute.

Toast Spices: I add the cumin seeds, ground cumin, coriander, cinnamon, cardamom, and curry powder and cook, stirring, until fragrant, 30 to 60 seconds. I watch carefully during this step because spices can burn quickly.

Add Potatoes And Carrots: I stir in the potatoes, carrots, water, and salt and bring everything to a simmer. I cover and cook for 10 minutes so the potatoes start to soften.

Add Chickpeas And Tomatoes: I add the chickpeas and crushed tomatoes and stir to combine. I bring the curry to a simmer, then reduce the heat to low and simmer partially covered, stirring occasionally, until the potatoes are tender, 30 to 35 minutes. I add 1/2 cup water if needed to keep the curry from getting too thick.

Finish With Greens: If using baby spinach, I add it when there is 5 minutes left in the cooking time. I stir in the cilantro at the end right before serving.

Serve Warm! I like to serve this immediately, with rice or naan on the side for a complete meal.

📖 Variations

I like switching up this curry with different flavors and ingredients I have on hand. Here are some of the variations I use the most:

Coconut Cream: I stir in 1/2 cup of full fat coconut milk during the last 5 minutes of cooking. This creates a creamy, rich curry that my kids absolutely love!

Extra Veggie Loaded: I add 1 cup of chopped zucchini and 1/2 cup of frozen peas (or extra greens) along with the chickpeas. The extra vegetables make the curry even heartier and add more nutrients.

Spicy: I add 1/4 teaspoon of cayenne pepper, 1/4 teaspoon of crushed red pepper, or 1 diced green chili with the other spices. Another option is to serve the curry with hot sauce on the side so everyone can adjust their own spice level.

🍽 Serving Suggestions

I typically serve this curry with brown rice, millet, or quinoa on the side. The grains soak up all that sauce and make it a complete meal. For a fancier grain, I’ll serve it with my vegan biryani. I also love pairing it with my homemade vegan naan bread or sprouted wheat tortillas for scooping.

When I want some extra protein, I add a dollop of plain Greek yogurt on top (the cool tang balances the spices perfectly), or I make a cucumber raita for extra freshness. For a full Indian feast, I make my cauliflower sabzi with peas and carrots or this vegetable vindaloo alongside the curry.

🧊 Storage Directions

Refrigeration: I let the curry cool completely, then transfer it to an airtight container. I store it in the fridge for up to 4 days. The flavors actually get better after a day or two!

Freezing: I freeze portions of the completely cooled curry in airtight containers or freezer bags for up to 3 months. I thaw it in the fridge overnight before reheating.

Reheating: I place the curry in a pot over medium heat and warm it for 5 to 10 minutes, stirring occasionally, until hot all the way through. Another option is to reheat in the microwave in 1 to 2 minute intervals. I add a splash of water or vegetable broth if the curry looks too thick after reheating.

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