Chickpea Potato Curry

chickpea potato curry

chickpea potato curry

This was one of the very first vegetarian meals I made when The Hubster decided he wanted to go veg.

It was also one of the last nightshade-laden meals I had before learning they gave me wicked migraines and cold sores galore.

chickpea potato curry

So it was only fitting that a mere four years later, when those pesky food intolerance went away, we’d go back to that iconic meal.

It was that good.

Kind of like the Chickpea and Tomato Pasta.

We served ours atop a bed of jasmine rice. You could serve yours on brown rice. Or coconut rice. Or quinoa. Or millet. The possibilities are endless.

And I would be totally remiss if I didn’t mention that this recipe was inspired by one over on Simply Recipes.

chickpea potato curry

chickpea potato curry
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Chickpea Potato Curry

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 -6

Ingredients

  • 2 1/2 cups vegetable broth
  • 2 15-oz cans chickpeas, drained and rinsed
  • 1 14.5-oz can fire-roasted tomatoes
  • 8-10 red potatoes roughly chopped
  • 1 medium onion diced
  • 1 tbs safflower or canola oil
  • 2 tsp minced ginger
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp cayenne pepper
  • 2 cups cooked rice basmati, jasmine, coconut

Instructions

  1. In a large pot, saute onions in oil on high for 3-5 minutes.
  2. Add potato chunks and saute for another 2-3 minutes.
  3. Add broth, chickpeas, tomatoes, ginger, salt, cumin, coriander, and cayenne. Stir to combine.
  4. Reduce to medium heat and simmer vigorously, uncovered, for about 35 minutes, or until the potatoes are tender.
  5. Serve the curry in bowls over rice.

Allergen Information

Dairy free, wheat free, gluten free, corn free, soy free, and egg free.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

2 comments / Add your comment below

    1. Lou: He’s technically a pescetarian (eats fish and seafood). And I’m a dairy-free vegetarian in the house. So we tend to do a lot of vegetarian and vegan meals.

      It’s been easy for him — I do all the cooking — and he always has plenty of options when we go out to eat. He feels healthier than he has in years, lost about 30lbs in the transition, and has way more energy now. That makes it easy for him to stick with it.

      Let me know if you ever want to talk about making the transition. I’ve worked with a lot of veg-curious people, and can help make it less scary.

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