A quick and satisfying Indian curry with chickpeas, potatoes, and warming spices. Great with a dollop of yogurt and fresh coriander.

Ingredients

  • 2 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tbsp finely chopped ginger
  • 1 green chili, finely chopped (optional)
  • 400 ml crushed tomatoes
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • 1 tsp mango powder (or juice of 1 lemon)
  • 0.5 tsp turmeric
  • 4 dl water
  • 6 dl cooked chickpeas (2 × 400 ml cans, drained)
  • 400 g potatoes, peeled and diced
  • 1 tsp salt

To serve

  • yogurt (plant-based)
  • fresh coriander
  • roti/chapati or rice

Instructions

  1. Fry aromatics: Sauté onion, garlic, ginger and chili in oil until onion softens.

  2. Add spices: Stir in crushed tomatoes, cumin, coriander, chili powder, mango powder and turmeric. Fry until tomatoes darken slightly in color.

  3. Simmer: Add water, rinsed chickpeas, diced potatoes and salt. Bring to a boil, cover and reduce heat. Let simmer for 10-15 minutes until potatoes are tender.

  4. Serve: With yogurt, fresh coriander and roti/chapati or rice.

Notes

Mango powder (amchur): Adds a tangy flavor. If you can’t find it, lemon juice works as a substitute.

Heat level: Skip the green chili for a milder version. The chili powder alone gives a gentle warmth.

Source: Indian Enough