Looking for a new potato curry recipe? Try this delicious one pot potato and chickpea curry recipe. It’s mild enough for the whole family, easy to spice up for the grown ups and simple to make. Plus, save on the washing up by making the whole curry in one pan! Suitable for vegans.
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A delicious and mild curry that the whole family can enjoy
We’ve served curries to our children since they were babies. In fact my easy red lentil dal was a big favourite with all three of them while they were weaning. Miss R, now 7, was so independent even back then that she wouldn’t be spoon fed and insisted on feeding it to herself. Consequently she ate a lot of dal on toast!
This potato and chickpea curry is perfect for the whole family. My kids love potatoes and always enjoy a curry that contains them.
At the moment they’re not won over by chickpeas and tend to leave them. However, this recipe blends some of the chickpeas into the sauce. This means that they’re getting valuable extra vegetarian protein and fibre.
I was inspired to make this recipe this way after making the vegan chana masala recipe in Vegan Richa’s Indian Kitchen.* Richa makes her chickpea curry this way and it is utterly delicious!
Perfect for babies and toddlers
Some people will tell you that babies can’t eat curry. They’re wrong! A lot of chilli and salt is to be avoided of course but actually curry is the perfect food to serve to babies.
Whilst weaning you have a unique opportunity to introduce your child to many different flavours. Curries, with their varied spices and tastes, are wonderful baby food.
And even better the whole family can enjoy the same meal, which can’t be said for purées.
Curry can be served in so many different ways:
- on toast
- in a wrap
- with rice
- on a spoon
- big chunks eaten with the fingers
- scooped up into flatbreads.
You may want to mash the chickpeas up for a young baby.
Spice up this potato and chickpea curry
This potato and chickpea curry is delicately spiced and tastes fantastic. I leave the chilli out when I’m making this for the whole family. Meaning that my husband covers it in sri racha sauce!
If you prefer your curries to be spicier you could add a little chilli powder or a chopped fresh chilli with the other spices.
Another great way to spice up curries is to make a chilli temper, which can be stirred in afterwards.
What spices are used?
There are just a few very simple spices in this curry. I would describe these as store cupboard spices. If you don’t already have them don’t hesitate to add them to your pantry as you’ll use them time and time again.
To make my potato and chickpea curry you will need the following spices:
Apart from the spices you will need the following cheap and easy to get ingredients for this one pot curry recipe:
- tinned chickpeas
- tinned tomatoes
- sunflower oil
- fresh coriander
- lemon juice
Any special equipment?
Yes it really can be made in one pan
As a mum of three kids and a food blogger I spend a lot of time washing up. Thank goodness we have a dishwasher!
I love making dinners that can be made in one dish.
It takes a bit longer for the potatoes to cook when just using one pan but it’s worth it to save on the washing up.
If you want to speed the recipe up you can always boil the potatoes separately and add them along with the chickpeas.
Perfect for stocking up the freezer
I love having pots of curry in the freezer and this recipe is a great new addition to my freezer stash.
Doubling up a recipe and filling up the freezer is great for those nights when the kids need feeding immediately, they’re fighting or playing up and you can’t get the time to cook, or you are tired and can’t face cooking.
Just one thing: I would recommend letting this curry defrost naturally, rather than in the microwave. The reason for this is to let the potatoes keep their shape.
Other curries that I often have in my freezer include:
What to serve with this potato and chickpea curry
We love to have chapatis or another type of flatbread with our potato and chickpea curry.
It’s great on its own with rice as well.
A little lime pickle, mango chutney or yoghurt raita is also delicious.
Pin potato and chickpea curry for later
How to make potato and chickpea curry
One pot potato and chickpea curry
- 800 g tins of chickpeas two standard tins
- 400 g tinned tomatoes one standard tin
- 3 cm piece of ginger peeled and chopped
- 4 cloves garlic peeled and chopped
- 1 chilli optional
- 1 tbsp sunflower oil
- 1 onion chopped
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 650 g potatoes peeled and chopped
- 300 ml water
- 2 tbsp garam masala
- 1 tbsp lemon juice
- Salt optional
- Fresh coriander chopped, optional
Drain the chickpeas and rinse. Place 150g chickpeas in a blender or food processor with the tin of chopped tomatoes, 3 cm piece of chopped ginger, 4 cloves chopped garlic and the chopped chilli if using. Blend until well combined.
Heat the oil in a large saucepan with a lid. Add the cumin seeds once hot and turn the heat to medium.
Once the cumin seeds are starting to turn brown (about a minute) add the chopped onion and stir well. Turn the heat down and cook for 7-10 minutes until turning transparent. Stir often.
Add 1 tsp ground turmeric and stir. Cook for one more minute.
Add the 650g diced potatoes. Stir to coat in the onion mixture.
Next add the tomato mixture and 300ml water. Bring it the boil then reduce to a simmer. Cover with a lid and cook for 30-40 minutes until the potatoes are soft.
Stir occasionally and add a little more water if the sauce gets too thick.
Once the potatoes are soft add the rest of the chickpeas, 2 tbsp garam masala, 1 tbsp lemon juice and a pinch of salt (optional). Add a little water if needed and warm through.
Before serving add fresh coriander leaves.
Serve with rice or flatbreads and a yoghurt sauce.
Keep up to date with what I’m up to
- one pot sweet potato and lentil coconut curry
- mixed vegetable curry
- easy potato cumin curry – aloo jeera
- Caribbean coconut banana curry traybake
- Thai butternut squash curry
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