Spiced Chickpea & Potato Curry
A vibrant, warming Indian vegetarian curry built on chickpeas and potatoes with ginger, cumin, and tomato. Ready in 18 minutes, one skillet, pure comfort.
- Total time
- 18 min
- Servings
- 4
- Calories
- 248
- Protein
- 8g
Ingredients
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 1 tbsp fresh ginger, minced
- 400 g canned diced tomatoes
- 400 g canned chickpeas, drained and rinsed
- 300 g waxy potatoes, cubed (1/2-inch)
Instructions
- 1
Heat oil in a large skillet over medium. Add cumin seeds; listen for them to pop and crackle, ~45 seconds.
- 2
Add ginger and stir for 30 seconds until fragrant, then add potatoes and cook, stirring occasionally, 6 minutes.
- 3
Pour in tomatoes and chickpeas with their liquid. Season with salt and black pepper to taste.
- 4
Simmer uncovered for 8 minutes, stirring once halfway. Potatoes should be tender when pierced with a fork.
- 5
Taste and adjust seasoning. Serve hot with rice, flatbread, or on its own.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- fork for testing doneness
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