Today I want to share with you a simple and tasty recipe, perfect if you love Indian cuisine and spices: chickpea and potato curry. With easily accessible ingredients, you can bring to your table a pleasantly ethnic-flavored vegetarian main that can easily become a single dish paired with some rice or naan bread. To prepare this curry, you will need pre-cooked chickpeas, potatoes, onion, garlic, and, if desired, some chili pepper for a spicy kick. The coconut milk provides an irresistible creaminess, while spices like curry, turmeric, and cumin add depth to the flavor.
The preparation is quick and fuss-free. Just sauté onion, garlic, and chili in a pot, add potatoes and chickpeas, and season with spices for a dish rich in aromas. The coconut milk completes everything, giving the curry a creamy texture and a pleasantly sweet aftertaste. The chickpea and potato curry with coconut milk is a perfect choice for a different dinner, a quick and vegetarian recipe that will win you over at the first taste!
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- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Indian
- Seasonality: All Seasons
- Energy 464.00 (Kcal)
- Carbohydrates 61.18 (g) of which sugars 7.10 (g)
- Proteins 12.74 (g)
- Fat 18.40 (g) of which saturated 4.84 (g)of which unsaturated 0.50 (g)
- Fibers 11.20 (g)
- Sodium 261.80 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Two Servings of Chickpea Curry with Coconut Milk
If you are celiac, remember that the coconut milk must be labeled “gluten-free”.
- 8.1 oz cooked chickpeas, boiled
- 1 potato (medium, about 230 g)
- 1/2 onion (medium)
- 1 clove garlic
- 1 hot chili pepper
- 1 1/4 cups coconut milk (liquid; or 2/3 cup thick to be diluted with 2/3 cup water)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon curry (powdered)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ground cumin
- 1 pinch salt
- to taste pepper
- 1 bunch cilantro (or parsley)
- 3.5 oz Basmati rice (to accompany)
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pan non-stick thick bottom with lid
- 1 Spoon
How to Prepare Chickpea and Potato Curry with Coconut Milk
For the English version of this recipe click here!
To prepare the chickpea and potato curry, start by peeling the potato and cutting it into cubes about 0.6 inches on each side (1). Peel the garlic and chop it very finely (2). Do the same with the onion (3).
In a non-stick pan with a thick bottom – if you have one made of terracotta you can also use it – pour two tablespoons of extra virgin olive oil (4).
Add the chopped garlic and onion and the chopped chili pepper. Let everything sauté over low heat for a minute or two until the onion becomes translucent (5). At this point, add the diced potatoes and pre-cooked, drained chickpeas (6).
Salt, pepper, and add the spices: curry, turmeric powder, and cumin (7). Mix well and let it season for a couple of minutes, stirring often. Then pour in the coconut milk (8).
Mix carefully and cover the pan with a lid (9). Let the chickpea and potato curry cook on low heat for 15-20 minutes, or until the potatoes are soft and the curry consistency is creamy. At the end of cooking, remove the lid and let it thicken for about a minute (10).
If the curry is too thick, you can add a little hot water or vegetable broth until you reach the desired consistency. Garnish with chopped cilantro or parsley. Serve the chickpea and potato curry accompanied by pilaf rice, boiled basmati rice, or naan bread.
Storage
You can store the chickpea and potato curry for a couple of days in the refrigerator.
Tips and Variations
You can enrich the chickpea and potato curry with vegetables like sliced zucchini, diced bell peppers, or thinly sliced champignon mushrooms. These vegetables should be added before the potatoes and chickpeas and cooked for 4-5 minutes over low heat.
If you don’t like the taste of coconut milk, you can replace it with vegetable broth. If you have fresh turmeric, you can use a piece about 1 inch long instead of the powdered one. Peel it and chop it finely with a knife, then add it to the onion and garlic in the initial sauté.
FAQ (Frequently Asked Questions)
Which Coconut Milk to Use for Curry?
There are essentially two types of coconut milk available on the market. The liquid one like water, which is what I used, is actually what is used as a substitute drink for cow’s milk. If you use this type of coconut milk, you need about 300 ml. If you use creamy coconut milk, which is generally found in the ethnic products section and has a texture similar to cooking cream, you’ll only need 150 ml diluted with another 150 ml of water or vegetable broth.
