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potato and chickpea curry with rice and chopped coriander

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 1 vote
Prep Time 15 mins
Cook Time 1 hr
Course Main Course
Cuisine Indian, Vegan
Servings 4 people


  • 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.
Keyword potato and chickpea curry
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