October 10, 2022 2 min read


The best way to eat this hearty, chunky curry is with rice and a side of cucumber yogurt salad. Since this curry isn't very hot, feel free to add additional spice, such cayenne or chili powder.

  • 1 tsp olive oil
  • 3 large yellow potatoes cut in chunks
  • 1 can chickpeas rinsed and drained
  • 3 cloves garlic minced
  • ½ red onion diced
  • 2-inch nub ginger minced
  • 3 Campari tomatoes diced
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • ½ tsp garam masala
  • 2 tbsp curry powder
  • 1 tbsp turmeric powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • 2 cups water
  • black pepper to taste
  • ½ tsp crushed red pepper optional
  • 3 tbsp cilantro
  1. In a deep non-stick pan heat olive oil over medium heat
  2. Add potatoes and cook for 5 minutes stirring only occasionally so potatoes begin browning
  3. Move potatoes to the side and add onions, garlic and ginger to the pan and cook for 5 minutes before stirring into the potatoes
  4. Cook for 5 more minutes until garlic, onion and ginger are getting very fragrant
  5. Make some space in the pan and add the mustard seeds and cumin seeds and cook for 2 minutes before stirring into the aromatic potatoes
  6. Add curry powder, garam masala, coriander, turmeric, smoked paprika and salt and mix into the potatoes
  7. Add tomatoes and cook for 2-3 minutes until tomatoes release their juices.
  8. Add chickpeas, water and tomato paste, cover and simmer until potatoes are fork tender and curry gravy has thickened.
  9. Lastly add cilantro, black pepper and crushed red pepper if using.
  10. I highly recommend serving it with rice, a minted cucumber, and yogurt salad.


Sara Tercero | @betterfoodguru  www.betterfoodguru.com

Sara Tercero is the Chef behind the popular blog and Instagram BetterFoodGuru and the Author of 30 Days to a Plant-based Diet: A Cookbook and Meal Plan for Beginners. She shares easy, healthy, and tasty recipes inspired by global flavors that will make you want to eat your vegetables. Her specialties are vegan Indian inspired dishes, Rainbow Salads and Mediterranean and Mexican Inspired cuisines. It is Sara’s mission to prove that plants are delicious and help others cook and eat their way to health and happiness.