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Easy Potato Chickpea Curry with Coconut Milk Recipe

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4.3 from 10 reviews

This comforting and flavorful Potato Curry combines tender Yukon gold potatoes with a fragrant blend of spices, coconut milk, tomatoes, and chickpeas. Simmered to perfection and finished with fresh peas and a hint of lemon juice, this hearty vegetarian dish is perfect served over brown rice or with naan for a wholesome meal that’s ready in just 35 minutes.

Ingredients

Spices and Aromatics

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves minced garlic (about 1 tablespoon)
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon curry powder
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon kosher salt (plus additional to taste)
  • 1/4 teaspoon cayenne pepper (plus additional to taste)

Main Ingredients

  • 2 pounds Yukon gold potatoes, peeled and ¾-inch diced (about 4 potatoes)
  • 1 14-ounce can reduced sodium chickpeas, rinsed and drained
  • 1 14-ounce can diced tomatoes in their juices
  • 1 14-ounce can light coconut milk

Finishing Touches

  • 1 teaspoon granulated sugar (optional)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup frozen peas (no need to thaw)
  • Chopped fresh cilantro (for serving)
  • Prepared brown rice, cauliflower rice, or naan (for serving)

Instructions

  1. Heat Oil and Cook Onion: In a Dutch oven or a large pot over medium heat, heat the olive oil until shimmering but not smoking. Add the diced onion and cook for about 4 minutes until it softens and becomes translucent, stirring occasionally. Adjust heat as needed to avoid browning the onion.
  2. Sauté Garlic and Ginger: Add the minced garlic and ginger to the pot. Sauté them for about 30 seconds until fragrant, stirring constantly to prevent burning.
  3. Add and Toast Spices: Stir in the curry powder, garam masala, cumin, turmeric, salt, and cayenne pepper. Cook the spices for about 1 minute until they release their aroma, stirring continuously to prevent burning.
  4. Add Potatoes: Add the peeled and diced Yukon gold potatoes to the pot. Stir well to coat the potatoes evenly with the spice mixture.
  5. Incorporate Chickpeas: Add the rinsed and drained chickpeas, stirring to coat them with the spiced mixture evenly.
  6. Add Tomatoes and Coconut Milk: Pour in the canned diced tomatoes with their juices and the light coconut milk. Increase the heat to medium-high and bring the mixture to a gentle boil.
  7. Simmer Potatoes: Once bubbling, reduce the heat to medium and allow the curry to simmer gently but steadily for about 15 minutes. Stir every few minutes to prevent sticking and cook until the potatoes are tender when pierced with a fork.
  8. Finish with Sugar, Lemon, and Peas: Stir in the granulated sugar (if using) and freshly squeezed lemon juice to balance the flavors. Then add the frozen peas and let the curry simmer for an additional minute to warm the peas through.
  9. Serve: Remove from heat, sprinkle generously with chopped fresh cilantro, and serve hot alongside prepared brown rice, cauliflower rice, or naan bread with an extra sprinkle of cilantro on top.

Notes

  • Yukon gold potatoes hold their shape well but can be swapped for russet or red potatoes if desired.
  • Light coconut milk is used to keep the curry creamy but less rich; full-fat coconut milk can be substituted for a richer texture.
  • The optional sugar helps balance the acidity of the tomatoes but can be omitted or adjusted to taste.
  • If you prefer a spicier curry, increase the cayenne pepper according to your heat preference.
  • This curry reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a gluten-free meal, serve with rice or gluten-free naan.

Find it online: https://recipeplenty.com/easy-potato-chickpea-curry-with-coconut-milk-recipe/