Easy Chickpea Curry Spiced Potato Bowl for Cozy Nights

How to Make Easy Chickpea Curry

1. 1

   Heat oil in a medium saucepan over medium-high heat. Add chopped red onions and green chili with a pinch of salt. Sauté until the onions are golden and fragrant, about 5-6 minutes.

2. 2

   Toss in minced ginger and garlic, stirring for another minute until they become aromatic.

3. 3

   Lower the heat and add ground cumin, ground coriander, garam masala, turmeric, and cayenne pepper. Cook until the spices are fragrant, about 1 minute.

   1 min
4. 4

   Stir in diced tomatoes, lime or lemon juice, and 1 cup of water. Cook until the sauce thickens and bubbles gently, about 4-5 minutes.

   4 min
5. 5

   Add canned chickpeas and half of the chopped cilantro (if using). Season with salt, cover, and let simmer for 15 minutes.

   15 min
6. 6

   In a separate skillet, heat another tablespoon of oil. Add mustard seeds if using, cooking until they pop. Add diced Yukon Gold potatoes and sauté until they start to crisp.

7. 7

   Stir in turmeric, ground coriander, garlic powder, cayenne, and salt. Cover and cook until the potatoes are tender, about 10-12 minutes.

   10 min
8. 8

   Plate the creamy chickpea curry alongside the spiced potatoes. Garnish with lime juice and remaining cilantro.