One of the easiest curry recipes you will ever find is this curry chickpeas and potatoes. It's full of flavor and and is basically 3 ingredients-chick peas, potatoes, curry. The curry that I used is the only curry I buy and keep in my kitchen-Chief Curry. It's the one I grew up eating, so I may be a bit biased here. But, it is a must in my vegan pantry.
My kids love it especially if I make some homemade rotis with it. The rotis take a bit longer to make so I usually reserve this dish for Friday's or weekends. It's heartbreaking when something takes a while to make and then it's gone in 5 seconds. But, on the other hand that means it's good, right?
To add a little bit of extra goodness, I also make a tamarind sauce to go along with the meal only because it tastes great together and we like sweet and savory tasting dishes in this house. It's made of tamarind paste, sugar, seasonings and a little water. Totally, optional but totally good.
You can also eat it with any other flat bread such as vegan naan or maybe even toasted tortillas to scoop everything up. As a backup, rice can also be used.
To make the meal, you saute the onions and add the chickpeas, then it's time for the curry and salt. To really get the curry in I mix it with a bit of water and then add it to the chickpeas and potatoes. The hardest part is waiting the 10 minutes or so to get the cup of water to cook the potatoes. Also, please try not to get the curry on your fingers or your clothes, it will stain and is very hard to remove. You'll thank me when you're not walking around the next day with yellow fingers.
This simple curry dish is a weeknight meal that is easy, and delicious. Not to mention cheap. The ingredients are simple and filling too.
If you make this recipe, don't forget to let me know.
Curried Chickpea and Potatoes
- 2 Tbsp Grape seed oil (optional)
- 1 15 oz can chick-peas
- ½ cup onions chopped
- 1 tsp minced garlic
- 2 Tbsp curry powder
- 1 ¼ cups water
- 8 oz potatoes, cubed
- 2 Tbsp fresh cilantro
- 1 tsp salt
- Peel and chop potatoes into cubes and set aside
- Heat oil for a few minutes. Add onions and garlic and saute for a few minutes
- Mix curry powder with ¼ cup water, stir in curry mixture into pot.
- Add potato and stir until coated with curry mixture
- Add 1 cup warm water and salt. Cover and cook for 10 minutes
- Add chick-peas and stir
- Cook water has reduced and mixture has thickened slightly or to your liking.
- Garnish with cilantro