Aromatic Chickpea Curry

This aromatic chickpea curry combines tender vegetables with warming spices for a comforting, plant-based meal. Packed with protein-rich chickpeas, hearty potatoes, and vibrant carrots, this one-pot wonder delivers bold flavors that develop beautifully as it simmers.

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Course: Appetizer, Main Course, Side Dish

Cuisine: Indian

Keyword: Curry, Vegetarian

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 285kcal

Equipment

Chopping Board

Chef's Knife

Dutch Oven

Ingredients

1 tablespoon vegetable oil
1 medium onion diced
2 garlic cloves minced
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 1/2 teaspoons ground cumin
3/4 teaspoon ground turmeric
2 teaspoons ground ginger
1/2 teaspoon cayenne pepper
1 teaspoon salt
3 medium potatoes cubed
2 carrots sliced
2 15 ounce cans chickpeas, drained
1 14 1/2 ounce can diced fire-roasted tomatoes
1/2 cup vegetable broth

Instructions

Heat vegetable oil in a large pot over medium heat.
Add diced onion and minced garlic. Sauté until onion is slightly softened, about 5 minutes.
Add cinnamon, cardamom, cumin, turmeric, ginger, cayenne pepper, and salt. Sauté for 1-2 minutes until fragrant.
Add cubed potatoes, sliced carrots, drained chickpeas, diced tomatoes, and vegetable broth.
Bring to a simmer, then reduce heat to low.
Cover and cook for 20-25 minutes until potatoes are tender.
Add additional vegetable broth if needed during cooking to prevent sticking.
Taste and adjust seasoning before serving.

Notes

Cut potatoes into uniform 1-inch cubes for even cooking

Toast whole spices and grind them fresh for enhanced flavor

Substitute sweet potatoes for regular potatoes for added sweetness

Add coconut milk in the last 5 minutes for a creamier texture

Curry tastes even better the next day as flavors meld together

Store leftovers in refrigerator for up to 5 days or freeze for up to 3 months

Serve over rice, quinoa, or with naan bread

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