This Saucy Curry Potatoes and Chickpeas is the perfect recipe to warm you up. It's spicy, super saucy and very filling. Potatoes are one of my favorite additions to Indian style curries as they soak up the flavors so nicely. As always you know chickpeas are one of my favorite protein sources. They taste amazing in the curry gravy here. Combined with potatoes, chickpeas make this a satiating and nutritious meal.
We start this Saucy Curry Potatoes and Chickpeas differently than most of my Indian inspired curry recipes. First we begin by frying the potatoes. We do this because potatoes can take some time to cook and we want them to brown a bit before cooking until fork tender in the liquid. I like to use yellow potatoes in this recipe but baby potatoes or red potatoes work nicely as well. Be flexible with the timing as potatoes vary in their cooking times. I cut mine in large pieces for this recipe but if you wanted to speed the dish up a bit, you could chop in small cubes instead. Another option would be to par boil the cut potatoes separately then add them into the curry. But I do it this way to keep it a one-pot meal.
Once the potatoes are cooked a bit, then we add the aromatics. I call garlic, ginger and onion the holy trinity of Indian food. They are the building blocks to most curries. In this Saucy Curry Potatoes and Chickpeas they play an integral part in the flavor profile. Once you add them, make sure to stir often so that they brown but not burn. You will see them turning a golden color and becoming very fragrant and that is how you will know to move on to the next step.
The spice blend in this curry adds quite a bit of heat. The black mustard seeds and cumin seeds make it spicy so if you do not enjoy much heat cut the amounts in half. Garam masala adds more heat and smoked paprika makes it slightly smoky. All of the spices combined with tomatoes make a rich, flavorful curry gravy which makes this Saucy Curry Potatoes and Chickpeas recipe truly crave worthy.
Saucy Curry Potatoes and Chickpeas
- wok or large and deep sauté pan
- 1 tsp olive oil
- 3 large yellow potatoes cut in chunks
- 1 can chickpeas rinsed and drained
- 3 cloves garlic minced
- ½ red onion diced
- 2 inch nub ginger minced
- 3 compari tomatoes diced
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- ½ tsp garam masala
- 2 tbsp curry powder
- 1 tbsp turmeric powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp ground coriander
- ½ tsp ground cumin
- 2 cups water
- Black pepper to taste
- ½ tsp Crushed red pepper optional
- 3 tbsp cilantro
- 3 tbsp tomato paste
- . In a deep non-stick pan heat olive oil over medium heat
- Add potatoes and cook for 5 minutes stirring only occasionally so potatoes begin browning
- Move potatoes to the side and add onions, garlic and ginger to the pan and cook for 5 minutes before stirring into the potatoes
- Cook for 5 more minutes until garlic, onion and ginger are getting very fragrant
- Make some space in the pan and add the mustard seeds and cumin seeds and cook for 2 minutes before stirring into the aromatic potatoes
- Add curry powder, garam masala, coriander, turmeric, smoked paprika and salt and mix into the potatoes
- Add tomatoes and cook for 2-3 minutes until tomatoes release their juices.
- Add chickpeas, water and tomato paste, cover and simmer until potatoes are fork tender and curry gravy has thickened.
- Lastly add cilantro, black pepper and crushed red pepper if using.