Potato Chickpea Curry Recipe – Spinach & Coconut Milk Delight

Last Updated on 4 months by Neha Deshmukh

Potato Chickpea Curry Recipe – Spinach & Coconut Milk Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful curry that doesn’t take all day to make. This Potato Chickpea Curry is exactly that – a beautiful blend of creamy coconut milk, hearty potatoes, and protein-packed chickpeas, all simmered in a fragrant spice blend. I first made this when I was craving something cozy on a rainy evening, and it’s been a family favorite ever since! It’s easy enough for a weeknight, but special enough to impress guests. Let’s get cooking!

Why You’ll Love This Recipe

This curry is a winner for so many reasons. It’s incredibly flavorful, thanks to the aromatic spices and the richness of the coconut milk. It’s also wonderfully satisfying and healthy, packed with veggies and plant-based protein. Plus, it’s surprisingly quick to come together – perfect when you’re short on time but still want a delicious, homemade meal.

Ingredients

Here’s what you’ll need to create this delightful curry:

• 2 tbsp vegetable oil or coconut oil
• 1 onion, chopped
• 1 green chilli, finely chopped (adjust to your spice preference!)
• 1 tsp ginger/garlic paste
• 3 medium potatoes, chopped
• 400g canned chickpeas, rinsed and drained
• 3 roma tomatoes, blended
• 1 cup vegetable stock
• 400ml coconut milk
• 4 cups baby spinach
• 2 small bay leaf
• 1 x 5cm piece cinnamon stick
• 1 tsp ground cumin/jeera
• 1 tsp ground coriander/dhania
• 0.5 tsp turmeric powder
• 0.5 tsp ground fennel/soomph
• 2 tsp Kashmiri chilli powder
• 1 tsp garam masala
• 1 tbsp lemon juice
• Salt, to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Kashmiri Chilli Powder: Don’t skip this if you can help it! It’s what gives the curry that gorgeous, vibrant red color and a mild, fruity flavor. It’s less about heat and more about visual appeal and a subtle sweetness.
• Fennel Seeds (Soomph): This might seem like an unusual addition, but fennel seeds are commonly used in North Indian cuisine, especially in vegetable dishes. They add a lovely anise-like aroma and a unique depth of flavor. My grandmother always used to say it aids digestion too!
• Oil Choice: You can use either vegetable oil or coconut oil. Coconut oil will impart a subtle coconut flavor, which complements the coconut milk beautifully. Vegetable oil is a more neutral option if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the potatoes started. Microwave the chopped potatoes on a plate with a few drops of water for about 5 minutes. This par-cooking step helps them cook faster in the curry. Set them aside.
2. Now, heat the oil in a nice, heavy-bottomed pan over medium heat. Add the bay leaf and cinnamon stick, and fry for about 30 seconds until they become fragrant. This is where the magic begins!
3. Add the chopped onion and green chilli to the pan and sauté until the onion turns golden brown – about 5-7 minutes. Patience is key here; nicely browned onions are the foundation of a great curry.
4. Stir in the ginger-garlic paste and fry for another minute until you can really smell its aroma.
5. Pour in the blended tomatoes and cook for about 5 minutes, stirring occasionally, until the mixture thickens slightly.
6. Time for the spices! Add the chilli powder, cumin, coriander, fennel, and turmeric. Cook for 2 minutes, stirring constantly, to toast the spices and release their flavors. Be careful not to burn them!
7. Pour in the vegetable stock, add the par-cooked potatoes and rinsed chickpeas. Season with salt. Bring to a simmer and cook for about 10-15 minutes, or until the potatoes are tender.
8. Now for the creamy goodness! Pour in the coconut milk and simmer for another 5-7 minutes, allowing the flavors to meld together.
9. Gently fold in the baby spinach until it wilts – this only takes a minute or two.
10. Finally, finish with a sprinkle of garam masala and a squeeze of lemon juice. Give it a good stir and taste for seasoning.

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. Work in batches if necessary to ensure they brown properly.
• Toasting the spices is crucial for developing their full flavor.
• If the curry is too thick, add a splash of hot water or vegetable stock.
• If it’s too thin, simmer for a few more minutes uncovered.

Variations

• My friend Priya loves adding a handful of frozen peas towards the end of cooking for a pop of sweetness.
• For a richer flavor, you can add a tablespoon of cashew paste along with the coconut milk.
• If you like a bit of heat, add a pinch of cayenne pepper along with the other spices.

Vegan Adaptation

This recipe is already naturally vegan! Just double-check that your vegetable stock is vegan-friendly.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the Kashmiri chilli powder to 1 tsp and omit the green chilli.
• Medium: Use the recipe as written.
• Hot: Add an extra green chilli, finely chopped, and a pinch of cayenne pepper.

Festival Adaptation (Navratri/Fast-Friendly Option)

During Navratri or other fasting periods, you can easily adapt this recipe by omitting the chickpeas. It’s still delicious and satisfying without them!

Serving Suggestions

Serve this Potato Chickpea Curry hot with:

• Basmati rice
• Cumin rice
• Warm naan bread
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have had time to develop! You can also freeze it for up to 2 months.

FAQs

What type of potatoes work best in this curry?

I prefer using Yukon Gold or red potatoes because they hold their shape well during cooking. But you can really use any potato you like!

Can I use dried chickpeas instead of canned? What adjustments should I make?

Yes, you can! You’ll need to soak about 1 cup of dried chickpeas overnight, then cook them until tender before adding them to the curry. This will add about an hour to the cooking time.

What is the purpose of the bay leaf and cinnamon stick? Can I omit them?

They add a lovely aromatic base to the curry. While you can omit them, they really do enhance the flavor.

How can I adjust the thickness of the curry?

If it’s too thick, add a splash of hot water or vegetable stock. If it’s too thin, simmer for a few more minutes uncovered.

Can this curry be made ahead of time?

Absolutely! It’s a great make-ahead meal. The flavors will actually develop even more overnight.

Is Kashmiri chilli powder just for color, or does it add flavor?

It’s both! It adds a beautiful red color and a mild, fruity flavor. It’s a key ingredient for authentic Indian curries.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!