# Chickpea and Potato Curry

- Servings: 4 servings
- Cook time: 35 min
- Total time: 35 min
- Cuisine: Indian
- Category: Dinner
- Difficulty: easy
- Language: en

## Ingredients

- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 clove garlic, minced
- 1 tbsp ginger, minced
- 1 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp red chili flakes
- 2 cup vegetable broth
- 2 15 oz can chickpeas, drained and rinsed
- 2 medium potato, peeled and chopped
- to taste black pepper
- 1/2 tsp sea salt
- 1 15 oz can whole peeled tomatoes, crushed by hand
- 1 can full-fat coconut milk
- 3 cup baby spinach (optional)

## Instructions

1. Heat a large Dutch oven over medium-high heat. Add 2 tablespoons of oil and once hot, add the diced onion and saute until golden.
2. Add the minced garlic and ginger, and saute.
3. Add the spices except the garam masala and saute, stirring often.
4. Add 1 cup of vegetable broth and stir to get any browned bits off the bottom. Add the rest of the vegetable broth, potatoes, chickpeas, salt, and black pepper. Add the crushed whole tomatoes.
5. Bring to a boil and simmer over medium-low heat until the potatoes are cooked through and the curry has thickened.
6. Stir in the coconut milk, garam masala, and baby spinach and cook until the spinach has wilted.

## Equipment

- Dutch oven

## Tips

- You can use water instead of vegetable broth.
- Top with fresh cilantro (optional) and serve right away.

## Source

- Original video: https://www.tiktok.com/t/ZP8nU22HG/
- Creator: sunglowkitchen
- Recipe page: https://www.cliprecipe.com/recipe/a30cbe84-18c1-43c8-91b6-406983928398
- Extracted: 2026-08-07

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