You Gotta Eat Something: Potato Chickpea Curry

I’ve decided to move my diet back towards vegetarianism. Mostly likely not cutting meat out entirely but rather moving more towards more vegetarian, if not vegan, dishes. 

So today I decided to experiment. Nothing wild, just made something with what I had on hand without a recipe for reference. It turned out pretty solid, and I’m sure there’s a real recipe somewhere I just happened to mimic. But I thought I would share a cooking success since it’s been a rather long time since my last recipe post. I’m sorry there’s no actual photos of me cooking or my results, I didn’t think to grab my phone.


Without any meat to work into dinner this evening, I decided to try my had at making a potato and chickpea curry. I guess this would be most similar to an aloo chana, a type of chana masala.



I diced up half a package of small red potatoes as I hydrated a cup of dry chickpeas (follow the instructions on the back of the bag or just use a can of chickpeas). I added a chicken bullion cube to the water as it soaked on low heat for about 3 hours. I then halved a yellow onion finely dicing up one half and putting the other away for later use. Also, finely diced up two cloves of garlic. I got out my spices–curry powder (3 tablespoons), all spice (2 teaspoons), cumin (tablespoon), paprika (2 teaspoons), dried thyme (tablespoon), pepper (2 teaspoons), ground cayenne pepper (teaspoon), nutmeg (2 teaspoons), and salt (teaspoon). Now, I tend to eye/estimate how much of a spice I use, but the numbers I’m giving here strike me as the most conservative and reasonable.



tbsp ghee or coconut oil 

Half of 1 yellow onion, diced 

2 garlic cloves, minced 

3 tbsp curry powder 

1 tsp all spice 

2 tsp nutmeg 

2 tsp paprika 

1 tbsp dried thyme 

1 tsp cumin 

1 tsp ground cayenne pepper 

2 tsp pepper 1 tsp salt

1 cup small red potatoes, diced

1 cup chickpeas 

2 cups chicken broth/stock 

1 cup plain Greek yogurt

1/4 cup whole milk


Once the chickpeas were tender enough, I heated two tablespoons of ghee in a tall sided pan. Usually, I cook with coconut oil but this time I thought ghee would work best. I sauteed the onions and garlic until fragrant (roughly ten minutes) then added my spice mixture (everything but salt). I stirred this until the onions were coated, adding the diced potatoes making sure to have them become well-coated too. To prevent the spices from caking or burning to the pan, every so often I’d add a little of the chicken broth.

After about ten minutes of simmering, I added the drained chickpeas while slowly adding about two cups of chicken broth. I stirred it occasionally but set it on a low simmer for about twenty minutes. My goal was to cook off as much liquid as possible. After the twenty minutes, I decided I wanted a thicker curry so I added cup of plain Greek yogurt. Mixing it through thoroughly, I then added about a quarter cup of whole milk. I let this simmer for about ten more minutes until it was the thickness I wanted. I removed it from the heat and then made some rice.

It has a gentle warmth to it, nothing overpowering and nothing acidic and with the basmati rice was quite filling.

Hope you enjoy.


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