Description
This Chickpea and Potato Curry Recipe is a hearty vegan dinner made with tender potatoes, protein-rich chickpeas, spinach, tomatoes, and warming spices. It’s budget-friendly, easy to make, and perfect for serving with fluffy rice or warm naan.
Ingredients
Scale
- 2 tbsp vegetable, sunflower, or olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 2cm fresh ginger, peeled and grated
- 2 firm potatoes, cut into 2cm cubes
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 to 1 tsp chili powder (optional)
- 1 tsp ground turmeric
- 1 (400g) can chopped tomatoes
- 1 (400g) can chickpeas, drained
- 2 tbsp mango chutney
- 250–300ml vegetable stock or water
- 1/2 tsp salt
- Freshly ground black pepper
- 2 tsp garam masala
- 100g fresh spinach
Instructions
- Heat the oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes until softened and translucent.
- Stir in the garlic and ginger and cook for 2 minutes. Add the diced potatoes and stir well.
- Add cumin, coriander, cinnamon, chili powder, and turmeric. Cook for 1 minute until fragrant.
- Stir in the chopped tomatoes, chickpeas, mango chutney, vegetable stock, and garam masala. Season with salt and pepper.
- Cover and simmer for 35–45 minutes, or until the potatoes are tender.
- Stir in the spinach and cook for 1–2 minutes until wilted.
- Serve hot with rice, naan, or chapati.
Notes
Vegetable stock adds more depth of flavor than water.
Coconut milk can be added for a creamier curry.
Sweet potatoes can be substituted for regular potatoes.
Taste and adjust salt and spices before serving.
Leftovers taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 14g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 13g
- Protein: 14g
- Cholesterol: 0mg