This recipe for Potato Chickpea Curry is an easy plant-based curry packed with flavor.
Serve with steamed white rice and naan bread for a hearty, satisfying meatless meal.
I always like to have a few cans of chickpeas in the pantry. There are so many things that you could do with them. From Chickpea Celery Salad to Sweet Potato Lentil and Chickpea Stew, there are so many ways to use chickpeas.
For more recipes using a can of chickpeas—check out this post!
This chickpea and potato curry definitely will be on the curry night rotation!
what ingredients do you need?
Aromatics- For the aromatics, the curry starts by sautéing onion, jalapeños, garlic and ginger in avocado oil.
Curry Powder- I usually just use store-bought curry powder but you can always make your own curry powder blend.
Potatoes- You can use russet or yukon gold potatoes. Either will work.
Chickpeas-It wouldn’t be a chickpea curry without chickpeas!
Mango Chutney- What takes this curry to the next level is the addition of mango chutney. When the curry is almost done, the mango chutney gets added. I love the pop of flavor that the mango chutney adds to the curry. It also adds another texture element to the potato curry.
Can the curry be made ahead of time?
Yes! The curry can be made ahead of time. After you are done making the curry, let it cool and then add to an air-tight container. Store in the fridge until you are ready to eat.
reheating the chickpea curry
To reheat the curry, simply add the curry to a pot and cook until warm over medium heat.
If the curry thickens up too much, add a little water or vegetable broth to loosen up the curry.
what to serve with the curry
To serve the Potato Chickpea Curry, I like serving the curry over steamed white rice and naan bread. I also like to garnish the curry with fresh cilantro. The fresh cilantro is optional, but it adds a nice pop of freshness to the dish
- 2 Tablespoons Avocado Oil
- 1 Medium Yellow Onion, diced
- 1 Jalapeno, minced, remove the seeds for less heat
- 1-inch Fresh Ginger, peeled and grated
- 3 Garlic Cloves, grated or minced
- 3 Tablespoons Curry Powder
- 2 Large Potatoes, peeled and chopped into 1/2 inch pieces
- One 15-ounce can Chickpeas, rinsed and drained
- 1 1/2 Cups Vegetable Stock
- 1/4 Cup Mango Chutney
- Cilantro, for serving, optional
- Rice, for serving, optional
- Naan Bread, optional
- Heat a dutch oven or large deep skillet over medium-high heat with the oil.
- Add the onion and jalapeno, and cook until softened, 4-6 minutes.
- Add the ginger and garlic, stir, cook for 1 minute.
- Add the curry powder and stir.
- Add the diced potatoes; stir, making sure that the potatoes are coated in the curry powder.
- Cook the potatoes for 2-3 minutes.
- Add the chickpeas and broth. Bring to a boil and then reduce heat to low.
- Cook until the potatoes are tender, 10-15 minutes.
- Stir in the chutney once the potatoes are tender.
- Serve with the optional cilantro, rice and naan bread.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 533Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 643mgCarbohydrates: 93gFiber: 14gSugar: 17gProtein: 16g
The nutrition information is an estimate.