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Home » Recipes » Main meals

One pot potato and chickpea curry

September 4, 2019 by Mandy Mazliah Leave a Comment

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potato chickpea curry in bowl with rice and bowl of coriander in background
potato chickpea curry in bowl with rice and bowl of coriander in background
potato chickpea curry in bowl with rice and bowl of coriander in background

Looking for a new family-friendly curry recipe? Try this delicious one pot potato and chickpea curry. 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.

potato chickpea curry in bowl with rice and bowl of coriander in background

 

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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.

This potato and chickpea curry is perfect for the whole family. My kids love potatoes and always enjoy a curry that contains them.

In this recipe I've blended some of the chickpeas into the sauce, making it extra thick and creamy as well as making sure that my family get extra protein and fibre.

overhead shot of potato chickpea curry in bowl with rice

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.

NB: You may want to mash the chickpeas up for a young baby.

potato chickpea curry in bowl with rice and bowl of coriander in background

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:

  • cumin seeds*
  • ground turmeric*
  • chilli powder (optional, see note above)*
  • garam masala*.

That’s it!

potato chickpea curry in bowl with rice and bowl of coriander in background

Other ingredients

For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.

Apart from the spices you will need the following cheap and easy to get ingredients for this one pot curry recipe:

  • potatoes
  • tinned chickpeas
  • tinned tomatoes
  • ginger
  • garlic
  • onion
  • sunflower oil
  • fresh coriander
  • lemon juice

Any special equipment?

You will need:

  • large saucepan*
  • sharp knife*
  • chopping board*
  • blender* or food processor* (or handheld blender*)

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.

potato chickpea curry in bowl with rice and bowl of coriander in background

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:

  • dal
  • one pot sweet potato and lentil coconut curry
  • mixed vegetable curry
  • Quorn korma
  • spinach dal
  • sweet potato katsu curry (freeze the sauce and cook the sweet potatoes fresh)

What to serve with this potato and chickpea curry

  • We love to have chapatis or another type of flatbread eg naan or spinach wraps with our potato and chickpea curry.
  • It’s great on its own with rice as well.
  • Tomato curry works well on the side as does dal or another vegetable curry.
  • A little lime pickle, mango chutney or yoghurt raita is also delicious.

If you like this you might also like this easy one pot carrot curry.

How to make potato and chickpea curry

If you've made this recipe please a star rating and comment below. Thank you!

Please do not reproduce this recipe without permission.

overhead shot of potato chickpea curry in bowl with rice

One pot potato and chickpea curry

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 easy to make. Plus, save on the washing up by making the whole curry in one pan!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr
Course Main Course
Cuisine Indian, Vegan
Servings 4 people
Calories 330 kcal

Ingredients
 
 

  • 480 g canned 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 tablespoon sunflower oil
  • 1 onion chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground turmeric
  • 650 g potatoes peeled and chopped
  • 300 ml water
  • 2 tablespoons garam masala
  • 1 tablespoon lemon juice
  • Salt optional
  • Fresh coriander chopped, optional

Instructions
 

  • 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 teaspoon 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 tablespoon garam masala, 1 tablespoon 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.

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 330kcalCarbohydrates: 58gProtein: 12gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 483mgPotassium: 1267mgFiber: 13gSugar: 8gVitamin A: 351IUVitamin C: 62mgCalcium: 117mgIron: 5mg
Keyword potato and chickpea curry
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potato chickpea curry in bowl with rice and bowl of coriander in background

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