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Easy Potato & Chickpea Curry

Simple, easy and quick Potato & Chicpea Curry to make delicious and full of rich flavors!
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Indian
Servings 8
Calories 442 kcal


  • 4 tbsp olive oil
  • 1 medium yellow onion diced
  • 6 large garlic cloves minced
  • 2 tsp ginger minced
  • 1-3 tbsp red curry paste we use Thai Kitchen Gluten FreeĀ Paste, add as much or as little as you would like
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp ground black pepper
  • 1 tsp kosher salt
  • 1/2 tsp ground cardamon
  • 1 1/4 tsp ground ginger
  • 3-3.5 lbs red potatoes
  • 15 oz chickpeas drained
  • 4 medium tomatoes or 14 oz canned diced tomatoes drained
  • 14 oz coconut milk
  • 2 cups vegetable broth
  • 1/2 half lemon squeezed
  • rice cooked
  • naan bread
  • fresh cilantro


  • Heat oil in a large pot over medium. Add onion and saute for about 2 minutes, until translucent.
  • Add ginger and garlic. Saute for about 2 minutes.
  • Add red curry paste, smoked paprika, cumin, pepper, salt, and ground ginger. Stir and let cook for about a minute, unitl spices are fragrant.
  • Add potatoes and chickpeas. Mix well until fully coated with spices.
  • Mix in tomatoes. Followed by coconut milk, broth and lemon juice. Stir to combine.
  • Cover the pot, and increase heat to high. Bring to a simmer, once bubbling, reduce heat to medium. Cook for about 20-30 minuts, until potatoes and tender and soft.
  • Serve with cooked rice and naan. Garnish with vibrante, fresh cilantro!
  • Enjoy darlings!


Keep leftovers in fridge for 3-4 days
This recipe is also freezer friendly up to 6 months.
spice to your liking.
Keyword Easy Curry, One Pot Vegetarian Meal