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Easy Chickpea Curry Spiced Potato Bowl
4.8 from 75 votes

Easy Chickpea Curry Spiced Potato Bowl

The Easy Chickpea Curry Spiced Potato Bowl features a fragrant chickpea curry simmered with onion, garlic, ginger, green chile, and a robust mix of spices such as cumin, coriander, garam masala, turmeric, and cayenne. Served alongside turmeric and spice-coated cubed potatoes, this dish offers warmth from the curry's layered spices and mild heat. Fresh tomatoes and lime juice add brightness, while optional cilantro gives herbal freshness. This meal provides a flavorful vegetarian bowl with well-seasoned legumes and spiced vegetables.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4
Calories: 325 kcal
Course: Main Course
Cuisine: Indian

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.
    Cup of Yum
  1. 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.
  2. Reduce heat to medium. Add the spices and mix in. Cook the mixture for a minute until the spices get fragrant.
  3. 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.
  4. 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.
  1. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 325

% 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.