Potato-Chickpea Curry
A comforting vegan built around curry powder, ground turmeric and waxy potatoes — roughly 70 minutes start to finish, and rated medium to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for saucepan and pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, every ingredient resolved to a plant source.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: vegan — no meat, fish, dairy, egg or honey, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Peel the potatoes and cut them into 2 cm cubes, then drain and rinse the chickpeas. Finely chop the onion, garlic and ginger.
- Warm the olive oil in a large saucepan over medium heat and cook the onion for 5 to 6 minutes until soft and translucent, then stir in the garlic and ginger and cook for 1 minute more until fragrant.
- Add the curry powder and turmeric and toast in the oil for about 30 seconds, stirring constantly so the spices release their aroma without scorching.
- Tip in the potatoes, chickpeas, diced tomatoes, coconut milk and vegetable stock, season with salt, and stir to combine. Bring to a gentle boil.
- Reduce the heat to low, cover, and simmer for 20 to 25 minutes, stirring occasionally, until the potatoes are tender all the way through when pierced with a knife.
- Stir in the baby spinach and cook for 2 to 3 minutes until just wilted, then taste and adjust the salt.
- Scatter with fresh cilantro and serve hot over rice or with flatbread.
You'll use: Saucepan · Pan · Large pot
Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
Tips & common questions
How long does Potato-Chickpea Curry take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Potato-Chickpea Curry vegan?
Every ingredient listed on this page resolved to a plant or mineral source in our ingredient ontology — no meat, fish, shellfish, dairy, egg or honey. Labels can still differ by brand, so check packaged items.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Potato-Chickpea Curry is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Coronation chickpeas and potato salad.jpg by Rooey202, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.