Slow-Cooked Chickpea and Potato Curry with Fresh Coriander

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A comforting vegetarian curry featuring tender chickpeas and potatoes simmered in a fragrant tomato-onion base, finished with vibrant fresh coriander for a bright, aromatic finish. This indian-inspired vegetarian ready in about 70 minutes pairs dried chickpeas, large, finely chopped onion, medium, finely chopped tomatoes 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.

Ingredients

• 1 cup dried chickpeas
• 2 medium, peeled and diced into 1/2-inch cubes potatoes
• 1 large, finely chopped onion
• 2 medium, finely chopped tomatoes
• 1 tbsp, minced ginger
• 1 tbsp, minced garlic
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/4 cup vegetable oil
• 2 cups water
• 2 tbsp, finely chopped fresh coriander
• 1/2 tsp salt

Instructions

1. Step 1: Drain and rinse soaked chickpeas, then place in a pot with 2 cups water and 1/2 tsp salt. Bring to a boil, reduce heat to low, and simmer for 45 minutes until tender, skimming off foam as it rises.
2. Step 2: Heat 1/4 cup vegetable oil in a large skillet over medium heat. Add 1 tsp cumin seeds and cook for 30 seconds until fragrant and sizzling.
3. Step 3: Add 1 large onion, finely chopped, and cook for 5-7 minutes until golden brown, stirring occasionally to prevent burning.
4. Step 4: Stir in 1 tbsp minced ginger, 1 tbsp minced garlic, and 1/2 tsp turmeric powder. Cook for 1 minute until aromatic, then add 2 medium tomatoes, finely chopped, and cook for 7 minutes until tomatoes break down and oil separates from the mixture.
5. Step 5: Add 1 tsp coriander powder and 1/2 tsp red chili powder, stirring for 1 minute. Mix in the cooked chickpeas with their liquid, 2 medium potatoes diced, and 1 cup water. Bring to a simmer and cook for 20 minutes until potatoes are fork-tender.
6. Step 6: Stir in 2 tbsp fresh coriander and adjust salt to taste. Cook for 2 more minutes until flavors meld and sauce coats the back of a spoon.