Simmered Chickpea and Potato Curry with Fresh Coriander

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting blend of tender chickpeas and potatoes simmered in a fragrant tomato-based sauce, finished with a burst of fresh coriander. This indian-inspired vegetarian ready in about 60 minutes pairs dried chickpeas, potatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (15 ratings) Prep: 20 min Cook: 40 min Serves 4 Indian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, combine 1 cup soaked and drained dried chickpeas, 2 medium peeled and diced potatoes (1/2-inch cubes), and 1 cup water. Bring to a boil over medium-high heat, then reduce heat to low and cover. Simmer for 30 minutes until chickpeas and potatoes are tender.
  2. Step 2: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 tsp cumin seeds and cook for 30 seconds until fragrant. Add 1 large finely chopped onion and cook for 5 minutes until golden brown.
  3. Step 3: Add 2 medium diced tomatoes, 1 tsp turmeric powder, 1 tsp coriander powder, and 1/2 tsp red chili powder to the skillet. Cook for 5 minutes, stirring frequently, until tomatoes break down and mixture thickens.
  4. Step 4: Pour the tomato mixture from the skillet into the pot with chickpeas and potatoes. Stir to combine. Add salt to taste and simmer uncovered for 10 minutes until sauce thickens.
  5. Step 5: Stir in 1/2 cup chopped fresh coriander leaves and cook for 2 minutes until fragrant.

Frequently asked questions

How long does Simmered Chickpea and Potato Curry with Fresh Coriander take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Simmered Chickpea and Potato Curry with Fresh Coriander?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried chickpeas from drying out.

Can I substitute ingredients in Simmered Chickpea and Potato Curry with Fresh Coriander?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Simmered Chickpea and Potato Curry with Fresh Coriander for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Simmered Chickpea and Potato Curry with Fresh Coriander?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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