Spiced Gujarati Chickpea and Potato Curry with Tamarind

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich, tangy curry featuring tender potatoes and chickpeas simmered in a tamarind-spiced tomato sauce, showcasing classic Gujarati flavors. This indian-inspired vegan (vegan) ready in about 50 minutes pairs cooked chickpeas (garbanzo beans), medium potatoes, peeled and diced, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 35 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp oil in a deep skillet over medium heat. Add 1 tsp mustard seeds, 1 tsp cumin seeds, and 1/4 tsp fenugreek seeds. When they start to pop, add 1/8 tsp asafoetida, 1 tbsp minced fresh ginger, and 1 chopped green chili. Sauté for 1-2 minutes until fragrant.
  2. Step 2: Add 1 cup tomato puree, 1 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp turmeric powder, and 1/2 tsp red chili powder. Cook the masala for 5 minutes, stirring occasionally until the oil begins to separate from the sauce.
  3. Step 3: Stir in 2 cups diced potatoes, 1 1/2 cups cooked chickpeas, 2 tbsp tamarind paste, 1 tbsp jaggery or brown sugar, and 1 tsp salt. Mix well to combine.
  4. Step 4: Pour in 1 1/2 cups water, bring the curry to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes until potatoes are tender and the sauce thickens.
  5. Step 5: Finish by stirring in 2 tbsp chopped fresh coriander leaves. Serve hot with steamed basmati rice or flatbread.

Equipment for this recipe

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Frequently asked questions

How long does Spiced Gujarati Chickpea and Potato Curry with Tamarind take to make?

Total time is about 50 minutes (15 min prep + 35 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 Spiced Gujarati Chickpea and Potato Curry with Tamarind?

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 tamarind paste from drying out.

Can I substitute ingredients in Spiced Gujarati Chickpea and Potato Curry with Tamarind?

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 Spiced Gujarati Chickpea and Potato Curry with Tamarind 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.

Is Spiced Gujarati Chickpea and Potato Curry with Tamarind vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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