The Best Potato & Chickpea Curry

I must admit, I didn’t expect to discover the best potato and chickpea curry I have ever eaten on a cruise ship in the Mediterranean!

But on one particular cruise, they cooked a national cuisine in one of the ship’s restaurants each night. Many of the ship’s kitchen staff were from India, and so Indian night looked really promising.

When I bumped into the Head Chef, I told him how much I was looking forward to it. And that I just hoped there was something spicy on the menu. Let’s be honest, most mass catered curries are just never hot enough.

He assured me that the Chickpea and Potato curry was not only extremely good but if it wasn’t spicy enough for me, he would have his Indian chefs make it again for me. Needless to say, it was fantastic – in fact it was the best meal of the trip.

I saw the Head Chef the next day and told him how much I enjoyed it. He promised to give me the recipe although I wasn’t confident he would. But true to his word, he handed it to me later that day, handwritten by one of his Indian chefs.

If I am honest, I was expecting a complex balance of multiple spices and exotic ingredients, but surprisingly, this delicious curry has very simple ingredients. Don’t be put off by the amount of garlic and ginger – there is some peeling and chopping involved but it is core to the flavour. But I would be cautious with the green chillies. This is a hot curry, so feel free to reduce the number of chillies to suit your own spice tolerance.

Check out some other potato based recipes here.

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The Best Potato & Chickpea Curry

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Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 180

This authentic potato and chickpea curry is quick and easy to make and is perfect as a side dish to any Indian meal or as a simple dish on its own.

Ingredients

• 3 tbsp neutral cooking oil
• 500 grams onions (finely chopped)
• 500 grams chopped tomatoes
• 100 grams ginger (finely chopped)
• 100 grams garlic (finely chopped)
• 3 bay leaves
• 6 grams green chillies (seeds removed, finely chopped)
• 1 tsp garam masala
• 1 tsp turmeric
• 1.5 kilos potatoes (peeled and diced into 2cm cubes)
• 1 litre vegetable stock
• 1 400g can chickpeas (drained)
• 2 tbsp fresh coriander leaves (roughly chopped)
• salt (to taste)

Instructions 

• Sauté onion, tomatoes, ginger, garlic and bay leaves in in the oil over medium heat until brown colour achieved
• Add chillies, garam masala, turmeric and potatoes.
• Cook for 5 mins and add vegetable stock and bring to a simmer.
• Add chickpeas when potato is half cooked
• Simmer until potatoes fully cooked
• At end add chopped coriander and salt to taste

Notes

Chef’s Tip: 

1. Use a food processor to chop the garlic, ginger and chillies.
2. Reduce the number of chillies if you prefer less heat.

Calories: 180kcal

Course: Main Course

Cuisine: Indian

Keyword: curry, one pot

Nutrition

Calories: 180kcal