I’m literally always in search of healthy, hearty, EASY recipes that I can make in one pot…and this is it. I honestly make this recipe weekly and the best part is, if you don’t eat it all right away, it’s just as delicious reheated the next day. Once you have a good stock of spices in your cupboard (see my post about my spice rack!), this recipe is super straightforward (and rewarding!) to make.
A few things I’ve learned after making this dish A THOUSAND times:
- SPICE UP YOUR LIFE with whole spices. They have SUCH phenomenal flavour (in this recipe, I use cumin and fennel seeds). If you’d rather use powdered spices, though, that’s totally cool too.
- Peppers are not necessary, but they add a nice extra flavour – just make sure you cook them long enough at the beginning so that they have a chance to soften.
- If you add the cilantro early enough, while the rest of the spices are cooking down, the cilantro-haters likely won’t notice it.
Chickpea Potato Curry
- 4 tbsp sunflower or other cooking oil
- 2 tsp cumin seeds
- 2 tsp fennel seeds
- 1 onion, chopped
- 1 clove garlic, chopped
- 1 small green pepper, chopped (optional)
- 1 small orange or red pepper, chopped (optional)
- 3 red or yukon gold potatoes, peeled and chopped
- 1 can chickpeas, drained
- 1 can diced tomatoes
- 1.5 tsp turmeric
- 1.5 tsp cumin powder
- 1.5 tsp coriander powder
- 1 tsp garam masala
- ⅛ tsp cayenne pepper
- ¼ cup chopped cilantro (set some whole leaves aside for a garnish)
- 2 handfuls spinach, chopped
- 2 cups uncooked white rice
- 6 lemon wedges
- Chop all vegetables prior to making the recipe. I usually chop everything into 1/2 inch pieces
- Grind cumin and fennel seeds together in a mortar and pestle until about half of the seeds are broken down into a powder (it’s okay if some are still whole). If you don’t have a mortar and pestle, blitz the seeds in a food processor!
- Heat the oil in a large frying pan on medium heat for 30 seconds before adding the cumin and fennel. Cook the spices for 5 minutes and then add the onion as well as ¼ cup water.
- Cook onions for 5-7 minutes, adding garlic partway through, allowing them to become translucent (pour in more water throughout as needed so that onions and spices don’t stick to the pan).
- Add the peppers to the pan, along with a bit more water (during this step, I like to add some of the juices from the can of diced tomatoes to start giving the dish more flavour). Cook for 15-20 minutes, covered, on low-medium heat, or as long as it takes for the peppers to soften.
- While the peppers are cooking, put the potatoes in a medium saucepan and cover with water – bring to a boil and, after they boil, cook for another 4 minutes. Drain the potatoes and set them aside.
- To the onion and spice mix, add in the chickpeas, diced tomatoes, remaining spices, and chopped cilantro. Cook for 5 minutes on medium heat, then add potatoes and simmer, covered, for 20 minutes, allowing chickpeas and potatoes to soften and absorb the flavours of the spices
- While curry is cooking, cook the rice according to the package directions or follow my directions for cooking rice.
- Once the curry and rice have finished cooking, serve hot and garnish with a sprig of cilantro and a lemon wedge.
I’m so excited for you to give this curry a go. It’s one of my favourites and a staple in my fridge…hopefully you end up feeling the same way!
xo – M