Best 4 Potato Chickpea Curry With Rice Recipes

Embark on a culinary journey to the heart of Indian cuisine with our tantalizing Potato Chickpea Curry with Rice. This delectable dish is a symphony of flavors and textures, featuring tender potatoes, succulent chickpeas, and a rich, aromatic curry sauce. The addition of fragrant basmati rice completes the experience, creating a harmonious and satisfying meal.

This curry is not only a culinary delight but also a nutritional powerhouse. Potatoes and chickpeas are excellent sources of dietary fiber, providing essential nutrients and promoting a feeling of fullness. The curry sauce, brimming with an array of spices, offers a delightful blend of warmth and depth.

Whether you're a seasoned cook or a novice in the kitchen, our Potato Chickpea Curry with Rice is accessible and easy to prepare. With step-by-step instructions and a comprehensive list of ingredients, we'll guide you through the process of creating this flavorful dish.

Additionally, this article offers a collection of diverse and equally enticing recipes, ensuring that there's something to satisfy every palate. From the classic Chicken Tikka Masala to the hearty Chana Masala, each recipe is carefully curated to provide a unique and authentic Indian culinary experience.

Let's cook with our recipes!

CHICKPEA & POTATO CURRY

Chickpea & Potato Curry image

I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas

Provided by Taste of Home

Categories Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 can (15 ounces) crushed tomatoes
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1 large baking potato, peeled and cut into 3/4-inch cubes
2-1/2 cups vegetable stock
1 tablespoon lime juice
Chopped fresh cilantro
Hot cooked rice
Optional: Sliced red onion and lime wedges

Steps:

In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.

POTATO & CHICKPEA CURRY WITH RICE (DUTCH OVEN)

Potato & Chickpea Curry With Rice (Dutch Oven) image

For the full Indian curry experience, serve this dish with warmed naan ( we use Recipe #258001), sliced green onion, and a bowl of spicy chutney. Be sure the lid to the Dutch oven closes tightly over the spinach so no steam escapes while the dish is cooking. Found in Vegetarian Times.

Provided by Enjolinfam

Categories Curries

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3 cups jasmine rice
3 cups low sodium vegetable broth, divided
3 large russet potatoes, cut into 1/2 inch cubes (6 cups)
3 (15 ounce) cans chickpeas, rinsed and drained
3 (14 1/2 ounce) cans diced tomatoes, drained
1 medium onion, diced (1 cup)
9 garlic cloves, chopped (3 Tbsp)
3 tablespoons curry powder
3 cups baby spinach leaves, roughly chopped (tightly packed)

Steps:

Preheat oven to 450 degrees F. Generously spray inside of 5 1/2 or 6-quart Dutch oven with cooking spray.
Stir together rice and 2 1/4 cups broth in pot. Top with potatoes, season with salt and pepper, then add chickpeas.
Combine tomatoes, onion, garlic, curry powder, and remaining 3/4 cup broth in bowl. Season with salt and pepper. Spread tomato mixture over chickpeas, then top with spinach.
Cover pot, and bake 53 minutes, or about 3 minutes after aroma wafts from oven.

Nutrition Facts : Calories 614.2, Fat 3, SaturatedFat 0.4, Sodium 835.6, Carbohydrate 130.9, Fiber 15.5, Sugar 7.5, Protein 17.6

SWEET POTATO AND CHICKPEA CURRY

Sweet Potato and Chickpea Curry image

This is a warming rather than hot curry. You can taste the spices and enjoy their aromatic fullness. The ginger, chile and pepper flakes provide heat, while the coriander and cumin add a pleasurable earthiness. Meanwhile, the sweetness of the coconut milk, heightened by the soothing starchiness of the sweet potatoes, has as a counterpoint the fierce tang of tamarind. As a side dish, this recipe would be fine without the chickpeas, but as a meal, along with rice and maybe some steamed broccolini, they add heft and, if you're interested, protein.

Provided by Nigella Lawson

Categories dinner, one pot, main course

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 20

Ingredients

2 medium red onions, peeled
1 clove garlic, peeled
1 bird's eye pepper, Thai chili or other very hot small pepper with its seeds
1 2 1/2- to-3-inch piece of ginger, peeled and cut into chunks
3 tablespoons canola oil
1/2 teaspoon hot red pepper flakes
1/2 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
1 1/2 teaspoons ground turmeric
3 cardamom pods, lightly crushed
Salt
2 pounds (about 3 medium) orange-fleshed sweet potatoes, peeled and cut into 1/2- to-1-inch cubes
1 3/4 cups coconut milk
1 tablespoon tamarind paste
2 1/4 cups hot chicken or vegetable broth
4 to 5 cups (about 4 15 1/2-ounce cans, drained) canned or cooked chickpeas (garbanzo beans)
2 tablespoons chopped cilantro leaves
Cooked white rice for serving (optional)
Steamed broccolini for serving (optional)

Steps:

In a food processor, combine onions, garlic, hot pepper and ginger. Pulse until finely chopped. Place oil in a large saute pan over medium-low heat. Add chopped onion mixture and sauté until softened, about 5 minutes.
Add hot pepper flakes, ground ginger, ground coriander, cumin, turmeric, cardamom pods and 1/2 teaspoon salt. Stir to mix. Add sweet potatoes and stir until well covered in spices. Stir in the coconut milk.
Dissolve tamarind paste in hot broth and add to pan. Bring to a boil, then reduce heat and simmer, partially covered, until sweet potatoes are just tender, about 25 minutes. (Taste potatoes to be sure they are cooked all the way through, and allow additional cooking time if necessary.)
Add chickpeas and simmer until heated through, about 5 minutes. Adjust salt to taste. Transfer to a warmed bowl and sprinkle with chopped cilantro. Serve, if desired, with white rice and broccolini.

Nutrition Facts : @context http, Calories 420, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 19 grams, Fiber 12 grams, Protein 12 grams, SaturatedFat 10 grams, Sodium 877 milligrams, Sugar 11 grams, TransFat 0 grams

CHICKPEA AND POTATO CURRY RECIPE BY TASTY

Chickpea And Potato Curry Recipe by Tasty image

Here's what you need: canola oil, medium white onion, garlic, curry powder, vegetable broth, potato, fresh scallion, fresh parsley, pepper, chickpeas, ghee

Provided by Pierce Abernathy

Categories Dinner

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons canola oil
½ medium white onion, diced
2 cloves garlic, minced
2 tablespoons curry powder, mixed with 2 tablespoons of cold water
2 cups vegetable broth, or water, divided
3 lb potato, cubed
½ cup fresh scallion, chopped
2 teaspoons fresh parsley, chopped
pepper, to taste
15 oz chickpeas, 2-cans, drained and rinsed
1 tablespoon ghee, mixed with 1 tablespoon of flour

Steps:

Heat the oil in a large stockpot over medium-high heat and add the onion and garlic. Sauté until soft, about 2-3 minutes.
Add the curry powder mixture to the pot.
Add half of the vegetable broth and potatoes, and stir to combine.
Add the scallions and parsley. Season with pepper. Cook until the sauce is thick and the potatoes are almost tender, about 20 minutes.
Add the chickpeas and remaining vegetable broth, and mix.
Add the ghee and flour mixture to the pot and stir to incorporate.
Cook on medium-low heat until the potatoes and chickpeas are tender and the sauce thickens, about 20 minutes.
Enjoy!

Nutrition Facts : Calories 660 calories, Carbohydrate 84 grams, Fat 30 grams, Fiber 11 grams, Protein 11 grams, Sugar 11 grams

Tips:

For a richer flavor, toast the cumin and coriander seeds in a dry skillet over medium heat for a few minutes before grinding.
If you don't have a food processor, you can finely chop the onion, garlic, and ginger.
Use a large pot or Dutch oven to make the curry, as it will need plenty of room to simmer.
If you like your curry spicy, add an extra 1/2 teaspoon of cayenne pepper or a few chopped serrano peppers.
Serve the curry with basmati rice, naan bread, or your favorite flatbread.

Conclusion:

This potato and chickpea curry is a delicious and easy-to-make vegan dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and can be easily customized to your liking. Whether you are a vegan or not, this curry is sure to please everyone at the table.