I make this chickpea and potato curry with tender potatoes, chickpeas, tomatoes, and warming spices in one pot for a satisfying weeknight dinner in under an hour. The curry simmers until thick and saucy with layers of cumin, coriander, and garam masala that remind me of my favorite Chana Masala but with more vegetables for extra heartiness. It's way easier than takeout and so much better for you!
0 Chop all your veggies. Heat oil in a Dutch oven (or a large pot) over medium heat.
1 Add onions to the pot and cook, stirring often, until fragrant and beginning to brown, 5 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
2 Add cumin seed, ground cumin, coriander, cinnamon, cardamom, curry powder and cook, stirring, until fragrant, 30 to 60 seconds.
3 Add potatoes, carrots, water and salt; bring to a simmer. Cover and cook for 10 minutes. Add chickpeas and tomatoes; stir to combine.
4 Bring the stew to a simmer. Reduce heat to low and simmer, partially covered, stirring occasionally and adding 1/2 cup water, if needed, until the potatoes are tender, 30 to 35 minutes. If using baby spinach, add when there are 5 minutes remaining in the cooking process. Stir in cilantro at the end.
5 Once you’re ready to eat, you can serve this with naan, rice or yogurt.
