Sunday Night Chickpea and Potato Curry

Make Sunday dinner a breeze with this quick curry recipe featuring fresh potatoes and low-sodium chickpeas.

Chickpea and potato curry bowl

Prep time: NA
Cooking time: 35 minutes
Serves: 4


1 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces
3 tbsp. grapeseed oil or canola oil
1 large onion, diced
3 cloves garlic, minced
2 tsp. curry powder
¾ tsp. salt
¼ tsp. cayenne powder
1 (14 oz.) can of no-salt-added diced tomatoes
¾ cup water, divided
1 (15 oz.) can of low-sodium chickpeas, rinsed
1 cup frozen peas
½ tsp. garam masala


  1. Bring 1 inch of water to a boil in a large pot fitted with a steamer basket.
  2. Add potatoes to the water and then cover and steam until tender (about 6 to 8 minutes).
  3. Set the potatoes aside and dry the pot.
  4. Heat oil in the pot over medium-high heat.
  5. Add onion and cook, stirring often until soft and translucent (about 3 to 5 minutes).
  6. Add garlic, curry powder, salt, and cayenne. Cook stirring constantly for 1 minute.
  7. Stir in tomatoes and their juices and cook for 2 minutes.
  8. Transfer the mixture to a blender or food processor. Add ½ cup of water and puree until smooth.
  9. Return puree to pot. Pulse the remaining ¼ cup of water in the blend or food processor to rinse the sauce residue.
  10. Add to the pot along with the reserved potatoes, chickpeas, peas, and garam masala.
  11. Cook, stirring often, until hot (about 5 minutes).
  12. Enjoy.

Nutrition Facts (per Serving): Calories: 321 cal | Carbohydrates: 46.5g | Protein: 8.9g | Fat: 11.6g | Saturated Fat: 1.1g | Sodium: 532.8mg | Fiber: 8.8g | Sugar: 6.6g

Related: Thirty 15-Minute Healthy Meals for Busy Weeknights

“Chickpea & Potato Curry.” Eating Well, November 2019,

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