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Chickpea and Potato Curry Recipe

Chickpea and Potato Curry Recipe

This Chickpea and Potato Curry recipe is a flavorful Caribbean dish that’s easy to make and doesn’t require specialty ingredients.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Curry, Dinner
Cuisine Caribbean, Trinidad
Servings 5 servings
Calories 248 kcal

Equipment

  • Large pot
  • Skillet

Ingredients
  

Spices

  • 2 tablespoon curry powder Use any preferred brand
  • 1 teaspoon All Spice powder
  • 1 teaspoon nutmeg powder or ½ teaspoon freshly grated
  • 1.5 teaspoon smoked paprika or normal or sweet
  • 2 teaspoon dried thyme leaves or 3 teaspoon fresh
  • 1 teaspoon cumin powder
  • 0.75 teaspoon cayenne pepper
  • 1 teaspoon white pepper or ½ teaspoon black pepper

Curry

  • 3 tablespoon cooking oil I used vegetable
  • 2 large garlic cloves minced
  • 1 large onion diced (brown, white, yellow)
  • 1.5 cups potatoes cut into 1.2cm / ½" cubes
  • 28 oz canned chickpeas (2 x 14oz/400g cans), drained
  • 14 oz canned crushed tomatoes
  • 2 cups vegetable or chicken broth low sodium
  • 1 teaspoon cooking salt kosher, plus more to taste
  • 2 stems scallion/shallot sliced (green & white part)
  • 2 tablespoon fresh parsley finely chopped (or coriander/cilantro)

Serving - choose

  • coriander/cilantro leaves chopped
  • Dollop of yogurt
  • Basmati rice OR White rice

Instructions
 

Cooking Instructions

  • Heat oil in a large pot or very deep skillet over medium high heat. Add onion and garlic, cook for 3 minutes until onion is translucent.
  • Add Curry Spices and stir for 1 minute.
  • Add the potatoes and stir to coat in the Spices. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
  • Add the chickpeas, tomatoes, broth and salt. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
  • Taste and add more salt if needed. Stir through scallions/shallots and parsley.
  • Serve with rice with a dollop of yogurt and coriander/cilantro if desired. Basmati would be ideal, or Coconut Rice if you're wanting to impress.

Notes

Can substitute beans or lentils; curry keeps well in the fridge for up to 5 days and freezes brilliantly.

Nutrition

Serving: 526gCalories: 248kcalCarbohydrates: 32gProtein: 8gFat: 11gSodium: 759mgPotassium: 733mgFiber: 8gSugar: 5gVitamin A: 945IUVitamin C: 18.6mgCalcium: 103mgIron: 5.6mg
Keyword Chickpea curry, easy curry recipe
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