Chickpea and potato curry

Today, I’ve got a simple and flavorful recipe to share with you, especially if you’re a fan of Indian cuisine and bold spices: chickpea and potato curry. This vegetarian delight, made with easily accessible ingredients, is a perfect main course that pairs wonderfully with rice or naan bread. To whip up this curry, gather pre-cooked chickpeas, potatoes, onion, garlic, and a dash of chili for that spicy kick. The creamy texture comes from coconut milk, while a blend of spices like curry, turmeric, and cumin infuses a depth of flavor. The preparation is quick and fuss-free. Just sauté onion, garlic, and chili in a pot, toss in potatoes and chickpeas, and season with spices for a dish bursting with aromatic goodness. The coconut milk brings it all together, creating a lusciously creamy curry with a subtly sweet finish. This chickpea and potato curry with coconut milk is a fantastic choice for a change of pace at dinner, a speedy and vegetarian recipe that will capture your taste buds from the very first bite!
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chickpea and potato curry with coconut milk easy indian recipe vegan vegetarian by tasty corner blog

Video recipe of the day

  • DifficultyVery easy
  • CostVery cheap
  • Preparation time10 Minutes
  • Cooking time35 Minutes
  • Serving2 servings
  • Cooking methodStove
  • CuisineIndiana
  • SeasonalityEvergreen

Ingredients for 2 servings of chickpea and potato coconut curry

1 cup canned chickpeas (rinsed and drained; 230 gr)
1 potato (medium size; 230 gr)
1/2 onion (medium size)
1 clove garlic
1 chili pepper
11/2 coconut milk (liquid; 350 ml)
2 tablespoons extra-virgin olive oil
1 teaspoon curry (powdered)
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1 sprig parsley (or cilantro)
1 pinch salt
1 pinch pepper
1/2 cup basmati rice (100 gr)

448,05 Kcal
calories per serving
Info Close
  • Power 448,05 (Kcal)
  • Carbohydrates 56,40 (g) of which sugars 7,37 (g)
  • Proteins 12,47 (g)
  • Fat 18,77 (g) of which saturated 5,36 (g)of which unsaturated 0,46 (g)
  • Fibers 11,08 (g)
  • Sodium 618,71 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019.


1 Knife
1 Chopping Board
1 Pan Non-stick, with a thick bottom and a lid
1 Tablespoon

How to prepare chickpea and potato coconut curry

Qui trovi la versione italiana della ricetta Puoi trovare la versione italiana della ricetta qui!

Peel the potatoes and cut them into cubes. Slice the onion thinly and finely chop the garlic. In a large pot, heat vegetable oil over medium heat. Add the minced garlic and chopped onion, sautéing for a few minutes until it becomes translucent.

fry chopped garlic and onion until soft

Add the minced chili and sauté it for a minute until it releases its fragrance. Add the diced potatoes and pre-cooked chickpeas to the pot, mixing well to coat the ingredients with flavor.

Add curry powder, turmeric, cumin powder, and a bit of salt and pepper. Stir well to distribute the aromas.

add the curry and spices to the chickpeas and potatoes

Pour coconut milk into the pot and bring it to a boil. Reduce the heat and let it simmer for about 15-20 minutes or until the potatoes are tender and the curry has a creamy consistency.

add the coconut milk and cook gently until the chickpea curry is thick and soft

If the curry is too thick, you can add some hot water until you achieve the desired consistency. Serve the chickpea and potato curry with basmati rice or naan bread. Garnish with fresh chopped parsley or cilantro if you prefer.

en_v_ chickpea and potato curry with coconut milk easy indian recipe vegan vegetarian by tasty corner blog

How to store chickpeas curry

You can store the chickpea and potato curry in the refrigerator for a couple of days.

Tips and variations

You can enhance the chickpea and potato curry by adding vegetables such as sliced zucchini, diced bell peppers, or thinly sliced champignon mushrooms. These vegetables should be added before the potatoes and chickpeas and cooked for 4-5 minutes over low heat.
If you don’t enjoy the taste of coconut milk, you can replace it with vegetable broth. If you have fresh turmeric, you can use a piece about 1 inch in size instead of the powdered form. Peel and finely chop it with a knife, then add it to the onion and garlic in the initial sauté.

Frequently Asked Questions (FAQ)

Which coconut milk should be used for the curry?

I used liquid coconut milk, which is generally used as a substitute for dairy milk. If you use this type of coconut milk, you’ll need about 1 and a half cups (350 ml). If, on the other hand, you use creamy coconut milk, typically found in the ethnic products section and with a consistency similar to cooking cream, you’ll only need 2/3 cup (160 ml), diluted with another 2/3 cup (160 ml) of water or vegetable broth.

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