Potato and Garbanzo Curry Recipe

Potato and garbanzo curry picture

The curry!

Indian food again! This time, I did a new version of an old recipe that I had shared with you previously: the potato curry with chickpeas.

While the original recipe called for curry powder, I decided to experiment with my own mixture of spices. The result was a bit spicier than the original, but quite better I think.

I served it with Urid dhal (white lentils) and a needed cucumber raita: a vegetarian feast that was much needed after a long weekend.

Let’s check the updated recipe together!

Potato and garbanzo Curry Recipe

Serves 4


  • 3 potatoes peeled and cut into small cubes
  • 800 g canned chickpeas
  • 800 g crushed tomatoes
  • 1 large chopped onion
  • 3 chopped garlic cloves
  • 1 large green bell pepper cut into small cubes
  • 1 chopped green chili (optional)
  • ½ tsp turmeric
  • ½ tsp chopped ginger
  • ½ tsp ground coriander seeds
  • ½ tsp red hot chili powder
  • 2 cardamoms
  • 2 black peppercorns
  • ½ tsp garam masala
  • 1 tsp salt
  • 2 tbsp red vinegar
  • 3 tbsp vegetable oil


  1. Heat the oil in a pot. Add onions and cook until soft, then add ginger and garlic and cook for a couple of minutes. Add the bell pepper and chopped chili pepper.
  2. Add the coriander, garam masala, red hot chili powder, cardamoms, black peppercorns and salt. Cook for 5 minutes.
  3. Add drained chickpeas, vinegar, potato cubes and crushed tomatoes.
  4. Cook until potatoes are tender, about 40 minutes.
  5. Serve with a mint raita or cucumber raita.

One thought on “Potato and Garbanzo Curry Recipe

  1. Pingback: Indian Beef Cooked in Whole Spices – Christy's Food Rush

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