Easy Chickpea Curry Spiced Potato Bowl
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
325 kcal
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Course
Main Course
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Cuisine
Indian
Easy Chickpea Curry Spiced Potato Bowl
Description
This recipe starts by sautéing onions, chili, garlic, and ginger to build a flavorful base. Toasted spices including cumin, coriander, garam masala, turmeric, and cayenne bring warmth and depth. Tomatoes are cooked down to a sauce-like consistency, adding slight acidity and sweetness, balanced by lime juice. Chickpeas simmer in this spiced sauce with water to meld flavors and soften the legumes.
The spiced potatoes are cubed Yukon golds tossed with mustard seeds, turmeric, coriander, garam masala, garlic powder, and cayenne pepper, then cooked with oil to develop color and complementary spice notes. Served together, the potatoes provide a tender, mildly spicy contrast to the rich chickpea curry.
This dish can be garnished with fresh lime juice and onion for brightness. For ease, the aromatic base can be pulsed finely in a food processor or converted to a puree for less prep time. Adjust spice blends to taste, substituting chole or chana masala powders for garam masala as preferred.
This naturally gluten-, soy-, and nut-free bowl offers a vibrant vegetarian option that melds Indian-inspired spice profiles with straightforward cooking steps.
Ingredients
For the Chickpea Curry
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 cup onion red, chopped
- 4 to 5 garlic finely chopped or 1 tablespoon paste, cloves
- 1 inch ginger minced or 1 tablespoon paste
- 1 green chile such as Serrano, Thai, or Indian, finely chopped or use a tablespoon bell pepper
- 1 teaspoon cumin ground
- 2 teaspoon ground coriander
- 1 teaspoon garam masala or chole/chana masala spice blend, or more, to taste
- 1/2 teaspoon Turmeric
- 1/4 to 1/2 teaspoon cayenne powder or Indian red chili powder
- dash black pepper
- generous pinch ground cinnamon optional
- generous pinch ground clove optional
- 2 tomato chopped small, or 3 medium, large
- 1 tsp lime juice or lemon juice
- cilantro 1/4 cup loosely packed, optional, a handful, chopped
- 15 oz chickpeas washed and drained, or 1.5 cups cooked chickpeas, canned
- 1 cup water or more
- 3/4 tsp salt divided, less or more depending on if the chickpeas were salted
- 1/4 tsp sugar if needed
- lime juice chopped, for garnish
- onion chopped, for garnish
For the Spiced Potatoes
- 1/2 teaspoons mustard seeds optional
- 2 potato cubed into small pieces, Yukon gold variety
- 2 teaspoon neutral cooking oil generic cooking oil
- 1/2 teaspoon Turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon garlic powder
- 1/4 to 1/2 teaspoon cayenne pepper or 1 teaspoon Kashmiri chili powder
- 1/2 teaspoon salt or more
Instructions
Make the chickpea curry.
- Heat oil in a saucepan over medium high heat. Add chopped onion, chili and pinch of salt and cook until golden (5 to 6 minutes). Add splashes of water to help the onions cook evenly. Add ginger and garlic and cook for a minute. If using ginger garlic paste, cook for half a minute.
- Reduce heat to medium. Add the spices and mix in. Cook the mixture for a minute until the spices get fragrant.
- Add tomatoes, lime and a splash of water and cook until the tomatoes are saucy. (Use more or less tomatoes, to preference). Mash the larger pieces, so they cook and get jammy, 4 to 5 minutes.
- Add the cilantro if using, chickpeas, water, salt and mix in. Cover, reduce heat to medium low and cook for 15 minutes or more or until the chickpeas pick up some flavor. Taste and adjust salt, heat, tang (lime). Simmer uncovered for a few minutes, if needed. Mash some of the chickpeas, add 2 tablespoons non-dairy yogurt or cream for creaminess (optional). Serve with the potatoes (below), and a garnish of chopped onion, cayenne and a good dash of fresh lime or lemon juice.
Make the spiced potatoes.
- Add oil in a skillet over medium high heat. When hot, add mustard seeds, let them start to change color and lighten or pop, and then add the potatoes. Toss to coat with the oil. Even then out and cook for 2-3 minutes. Add all the spices and salt toss to coat. Reduce heat to medium low. Cover and cook for 10-12 minutes. Cook until the potatoes are tender to preference. You can also fold in some spinach or greens in the last 2 minutes. Taste and adjust salt and spices. Uncover and increase heat to medium high and cook for a minute to crisp up the potatoes. Then serve with the chickpea curry/chana masala!
Notes
- The recipe is naturally gluten-, soy-, and nut-free, suitable for common allergen considerations.
- For traditional flavor, substitute garam masala with 1-2 teaspoons chole/chana masala spice blend, available at Indian stores or online.
- Using a food processor to finely chop the onion, chili, ginger, and garlic saves prep time; alternatively, use ginger garlic paste.
- For a smoother curry, blend the aromatics and spices into a puree and cook until the raw smell dissipates before adding chickpeas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 54g | 18% |
| Protein | 13g | 26% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Sodium | 790mg | 33% |
| Potassium | 934mg | 20% |
| Fiber | 12g | 48% |
| Sugar | 10g | 20% |
| Vitamin A | 644IU | 13% |
| Vitamin C | 33mg | 37% |
| Calcium | 94mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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