4.6 from 66 votes
Chickpea and Potato Curry
Chickpea and Potato Curry is a hearty dish made by sautéing onions and potatoes with spices like ginger, coriander, and optional cayenne, then simmering in coconut milk with chickpeas, zucchini, and red bell pepper. Red curry paste and tomato paste enrich the sauce, balanced with lime juice and fresh cilantro for brightness. The curry develops tender vegetables in a rich, flavorful sauce enhanced by both aromatic spices and tangy accents.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
8
Calories:
133 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 3 tablespoons coconut oil olive oil may be substituted
- 1 onion diced small, medium/large sweet Vidalia or yellow onion
- 1 pound potato diced into 1/2-inch chunks (I did not peel, Yukon gold variety
- 1 red bell pepper seeded and diced small
- 3 to 4 cloves garlic finely minced or pressed
- 2 to 3 teaspoons ground ginger finely chopped; or to taste, or 1 tablespoon fresh ginger
- 2 to 3 teaspoons ground coriander or to taste
- ½ teaspoon cayenne pepper optional and to taste
- coconut milk use full-fat for a richer/thicker result but lite may be substituted, two 14-ounce cans
- 1 zucchini diced into bite-sized pieces, medium
- chickpeas drained and rinsed (I used no-salt added, one 15-ounce can
- Thai red curry paste or to taste (I used the whole jar for this recipe, but prefer bolder flavors; start with 1 to 2 tablespoons, taste and work up from there, one 4-ounce jar
- 4- ounce tomato paste canned
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- 2 to 4 tablespoons lime juice
- ¼ to ⅓ cup cilantro finely chopped for garnishing (basil may be substituted, fresh, or to taste
- 1 to 2 tablespoons light brown sugar packed; optional and to taste
Instructions
- To a large skillet, add the oil, onion, potatoes, and sauté over medium-high heat until the onions and potatoes begin to soften, about 8 minutes; stir intermittently.
- Add the bell pepper, garlic, ginger, coriander, optional cayenne (or you can wait until the end and add it then if you're not sure about your desired heat level), and cook for about 1 minute, or until fragrant; stir nearly constantly.
- Add the coconut milk, zucchini, chickpeas, Thai red curry paste, tomato paste, salt, pepper, and stir to combine. Reduce the heat to medium, cover with a lid loosely place over the skillet with a small gap for steam to escape, and allow mixture to boil fairly rapidly for about 15 minutes, or until the potatoes are cooked through.
- Add the lime juice, cilantro, and stir to combine. Taste and optionally add sugar, additional curry paste, additional salt, pepper, cayenne, etc. to taste. Curry will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Cup of Yum
Notes
- Prepare ingredients in advance during cooking stages to reduce total preparation time.
- Cut potatoes into 1/2-inch chunks for optimal cooking time and texture.
- Store leftovers airtight in the refrigerator up to 5 days or freeze up to 3 months.
- Reheat gently in the microwave, stirring to heat evenly.
- Adjust seasoning after cooking by adding more curry paste, sugar, salt, or cayenne to taste.
Nutrition Information
Serving
1serving
Calories
133kcal
(7%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
0.4g
(2%)
Sodium
413mg
(17%)
Potassium
560mg
(12%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
822IU
(16%)
Vitamin C
41mg
(46%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 133
% Daily Value*
| Serving | 1serving | |
| Calories | 133kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Sodium | 413mg | 17% |
| Potassium | 560mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 822IU | 16% |
| Vitamin C | 41mg | 46% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.