Discover the vibrant flavors of India with our irresistible Curried Potatoes with Chickpeas! This hearty dish is not only a feast for the senses but also a delightful way to bring warmth and comfort to your dinner table. With a perfect balance of spices, creamy coconut milk, and tender potatoes, you’ll find yourself savoring every bite. Whether you’re a seasoned chef or a kitchen novice, this recipe is easy to follow and promises to impress your family and friends. Ready to embark on a culinary adventure that will transport you straight to the streets of India? Let’s dive in!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 large potatoes, diced
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 can coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by washing and chopping potatoes into uniform 1-inch cubes. Drain and rinse chickpeas thoroughly. Finely chop onion and mince garlic cloves.
- Heat a large skillet or heavy-bottomed pan over medium heat. Add a small amount of oil and sauté chopped onions until they become translucent and slightly golden, approximately 4-5 minutes.
- Add minced garlic to the onions and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release aromatic flavors.
- Sprinkle curry powder and cumin directly into the onion-garlic mixture. Stir quickly to toast the spices and distribute them evenly, cooking for about 1 minute until fragrant.
- Add diced potatoes to the spiced mixture, stirring to coat them completely with the spices. Cook for 5-7 minutes, allowing potatoes to slightly brown and develop a crispy exterior.
- Pour the entire can of coconut milk into the skillet, stirring to combine with potatoes and spices. Reduce heat to medium-low and cover, allowing potatoes to simmer and become tender.
- After 10-12 minutes, add drained chickpeas to the potato mixture. Continue cooking uncovered, stirring occasionally to prevent sticking and ensure even cooking.
- Season with salt and pepper to taste. Cook for an additional 5-7 minutes until potatoes are completely soft and the sauce has thickened.
- Remove from heat and let the dish rest for 2-3 minutes. Garnish with freshly chopped cilantro before serving hot.
- Serve immediately with rice, naan bread, or as a standalone vegetarian main course. Enjoy the rich, aromatic flavors of this traditional Indian-inspired dish.
Tips
- Prep Ahead: To save time, chop your vegetables and measure out your spices before you start cooking. This will make the cooking process smoother and more enjoyable.
- Customize the Spice Level: If you love heat, feel free to add a pinch of cayenne pepper or some diced green chilies when sautéing the onions for an extra kick!
- Crispier Potatoes: For a crispier texture, you can parboil the diced potatoes for a few minutes before adding them to the skillet. This helps them brown beautifully when sautéed.
- Fresh Herbs: Don’t skip the cilantro garnish! It adds a fresh, bright flavor that complements the rich curry beautifully. You can also experiment with other herbs like mint for a different twist.
- Serving Suggestions: This dish pairs wonderfully with fluffy basmati rice or warm naan bread. For a complete meal, consider serving a side of yogurt or a simple cucumber salad.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk to loosen the sauce if needed.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 0mg
