This potato curry is made with Indian spices, chickpeas, juicy tomatoes, sweet peas, and (of course!) hearty potatoes in a rich and creamy sauce. It's delicious, comforting, and easy enough for a weeknight!
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon sweet paprika
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 2 ½ pounds russet potatoes, scrubbed and cut into 1-inch pieces
- 1 cup vegetable broth
- 1 cup full-fat coconut milk
- 1 (14 ounce or 400 gram) can diced tomatoes
- 1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
- ½ cup frozen peas, thawed
- Salt and pepper, to taste
- Fresh cilantro, for topping, optional
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Coat the bottom of a large pot with the oil and place it over medium heat.
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Once the oil is hot, add the onion. Sweat the onion for about 5 minutes, stirring occasionally, until it begins to soften.
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Stir in the garlic, ginger, garam masala, ground cumin, turmeric, paprika, cumin seeds, and mustard seeds. Sauté the mixture for about 1 minute, until it becomes very fragrant, stirring constantly to prevent burning.
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Stir in the potatoes and broth. Raise the heat and bring the liquid to a boil.
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Lower the heat and cover the pot. Let the mixture simmer with the lid on for about 15 minutes, until the potatoes are tender but not falling apart. Remove the lid every so often and give it a stir. (Note 1)
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Remove the lid from the pot and stir in the coconut milk, tomatoes, and chickpeas. Let the mixture continue to simmer, uncovered, until the potatoes are very tender and the sauce is thick.
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Stir in the peas and remove the pot from heat.
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Season the curry with salt and pepper to taste. Serve with fresh cilantro.
- Make sure to scrape the bottom of the pot with your spoon every time you stir it. The potatoes can easily settle to the bottom and burn.
- This recipe makes about 6 cups of curry.