# Chickpea and Potato Curry

A chickpea and potato curry that is rich, saucy, a little spicy, and packed with protein and fiber.

- Total time: 35 min
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- 2 tablespoons olive oil
- 1 medium, finely diced yellow onion
- 4 cloves, minced garlic
- 1 tablespoon, minced ginger
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon red chili flakes
- 2 cups vegetable broth or water
- 2 15 oz cans, drained and rinsed chickpeas
- 2 medium, peeled and chopped potatoes
- 1 to taste black pepper
- 0.5 teaspoon sea salt
- 1 15 oz can, crushed by hand whole peeled tomatoes
- 1 can full-fat coconut milk
- 3 cups, optional baby spinach

## Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat. Add diced onion and saute for 3-4 minutes until golden.
2. Add minced garlic and ginger, saute for 30 seconds. Add spices (except garam masala) and saute for another 30 seconds, stirring frequently.
3. Add 1 cup of vegetable broth, stir to scrape browned bits from the bottom. Add remaining broth, potatoes, chickpeas, salt, and pepper.
4. Add crushed tomatoes. Bring to a boil, then simmer over medium-low heat for 30-35 minutes until potatoes are cooked and curry has thickened.
5. Stir in coconut milk and garam masala. If using, add spinach and cook for 2-3 minutes until wilted.

## Equipment

- large Dutch oven
- wooden spoon

## Source

- Original video: https://www.facebook.com/reel/1815729092595066/?mibextid=rS40aB7S9Ucbxw6v
- Recipe page: https://www.cliprecipe.com/recipe/6288daec-719a-460b-96b7-b3ee8c7eed3d
- Extracted: 2025-02-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt