This easy potato and chickpea curry in a tomato and coconut milk sauce is ideal for a warming midweek or weekend dinner. The potato and chickpeas are air fried first to make them crispy and add texture to the curry. It's a gamechanger!
I've been making this potato and chickpea curry regularly over the past year. I love that it uses the air fryer to crispy up the chickpeas and to cook the potatoes before adding them to the curry sauce. But don't worry, ifyou don't have an air fryer you can fry or roast the potatoes and chickpeas first instead.
The curry sauce is easy to make too. If you love making curries from scratch you've probably got all the ingredients to make it already in the cupboard.
Like all curries, the flavours intensify if you don't eat it all on the first day so it's a great curry for batch cooking too.
It's vegan too so perfect for anyone who doesn't eat meat but because it's so tasty, it's definitely a curry for everyone! Or why not make it as a side dish along with a meat curry?
Ingredient notes for potato and chickpea curry
To make this curry you'll need:
- Potato - I use a large baking potato. If you use smaller potatoes, just use more of them.
- Chickpeas - I use a tin of chickpeas.
- Cooking oil - I usually use vegetable oil but coconut oil also works well in this curry.
- Onion - A brown or red onion is fine.
- Chilli peppers - Use your judgement as to how many you add. They vary so much in strengh and also everyone's tolerance to chillies is different.
- Garlic and ginger - I often use a paste to make it quicker but feel free to use freshly crushed garlic and to grate some fresh ginger if you prefer.
- Spices - I've used ground coriander, cumin, kashmiri chilli powder and turmeric. If you don't have kashmiri chilli powder you can use a different chilli powder such as cayenne pepper. Or if you don't want the curry to be too hot, just miss it out.
- Tinned tomatoes - I like to use chopped tomatoes but you can use plum tomatoes or even passata instead.
- Coconut milk - I have used full fat coconut milk but low fat coconut milk also works.
- Seasoning - You'll need salt for the potatoes and chickpeas and also a little salt to season the curry with at the end.
How to make potato and chickpea curry
Do check out the recipe card further down the page too. First of all I prepare the potato and the chickpeas. Just cube the potato, coat it in a little salt and oil and do the same with the chickpeas. Then air fry.
As they are air frying, heat some oil in a pan and gently fry the onion for about 5 minutes. Then add the chilli pepper. Stir fry for a couple of minutes and then stir in the garlic and ginger paste and continue to stir fry for another couple of minutes.
Then add the spices followed by the tinned tomatoes and coconut milk. Bring to the boil and let it simmer for 10 minutes. Then add the air fried potatoes and chickpeas.
Can you adapt this curry?
Yes of course. Why not add some extra vegetables? You could air fryer more vegetables along with the potatoes and chickpeas or cook them in the pan with the onions.
You could also make it hotter or milder by adding extra chillies or chilli powder or using a bit less.
You can also adapt the cooking method. I use my air fryer as it works really well and makes the potatoes and chickpeas crispy. But, if you don't have an air fryer, you can roast the potatoes and chickpeas instead, or even just fry them.
Storing and reheating
Any leftovers can be stored in the fridge for up to thee days. You can then reheat in the microwave, the oven or even in a saucepan. If you do use a saucepan, you'll need to add a little extra water though. You will find the crispy chickpeas and potatoes are not crispy any more the next day though.
Can you freeze it?
Yes you can. You can freeze it in individual containers for at least 3 months. Defrost it in the fridge overnight before reheating.
Recipe
Potato and Chickpea Curry
Equipment
- large saucepan
Ingredients
- 1 large potato Cut into 1-2cm cubes
- 400 g tin of chickpeas
- 2 tablespoon cooking oil I use vegetable oil
- ½ teaspoon salt
- 1 onion finely diced
- 2 chilli peppers finely diced
- 2 teaspoon garlic paste or 3 cloves of crushed garlic
- 2 teaspoon ginger paste or a small knob of fresh ginger, grated
- 2 teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon kashmiri chilli powder feel free to replace with cayenne pepper
- 1 teaspoon turmeric
- 400 g tinned tomatoes
- 200 ml coconut milk
- seasoning Add a little salt and pepper to taste at the end
Instructions
- Peel and dice the potatoes, coat in a little salt and oil and then air fry for 20 minutes at 195℃
- At the same time, coat the chickpeas in a little oil and salt and air fry for 15 minutes at 195℃. If you have a dual basket air fryer, use it. Otherwise just add the chickpeas to the air fryer after the potatoes have cooked for 5 minutes.
- Heat a little oil in a large saucepan and gently fry the onion for 5 minutes until softened. Then add the chilli peppers and cook for another couple of minutes. Then stir in the ginger and garlic pastes.
- Add the spiced and stir fry for another couple of minutes. Then stir in the tinned tomatoes and coconut milk. Bring to the boil then add the cooked potatoes and chickpeas, reserving a few crispy chickpeas to use as a garnish.
- Simmer for 5 minutes and then serve.
Notes
Nutrition
More recipes you might like
If you like this recipe then do check out these vegetarian curry recipes too:
Keep in touch
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JJ Sawyer
Loved the creaminess of this curry. Air frying the potatoes and chickpeas first was a new idea for me but it really worked and I loved it! Definitely making again.
Corina Blum
I'm so pleased to hear that! We love this curry too and as it's so easy it's a great one to make midweek.