Ingredients

2 tbsp curry powder (mild, regular grocery store brands like Clives or Keens)

1 tsp allspice powder

1 tsp nutmeg powder (or 1/2 tsp freshly grated)

1 1/2 tsp smoked paprika (or normal/sweet paprika)

2 tsp dried thyme leaves (or 3 tsp fresh)

1 tsp cumin powder

3/4 tsp cayenne pepper (for spiciness, reduce or omit if preferred)

1 tsp white pepper (or 1/2 tsp black pepper)

3 tbsp canola or coconut oil (or any cooking oil)

2 large garlic cloves (minced)

1 large onion (diced, brown, white, or yellow)

1 1/2 cups potatoes (cut into 1.2cm / 1/2″ cubes, peeled; about 1 large potato)

28 oz / 800g canned chickpeas (2 x 14oz/400g cans, drained)

14 oz / 400g canned crushed tomatoes

2 cups vegetable or chicken broth/stock (low sodium)

1 tsp cooking salt / kosher salt (plus more to taste; halve if using table salt)

2 green onions (sliced, green and white parts)

2 tbsp fresh parsley (finely chopped; optional, can substitute coriander/cilantro)

1 tbsp coriander/cilantro leaves (chopped; optional)

Dollop of yogurt (recommended for serving)

Basmati rice or white rice (for serving)

Instructions

Step 1: Heat oil in a large pot or deep skillet over medium-high heat. Add the diced onion and minced garlic, cooking for about 3 minutes until the onion becomes translucent.

Step 2: Add all the curry spices (curry powder, allspice, nutmeg, smoked paprika, thyme, cumin, cayenne, and white pepper) to the pot. Stir constantly and toast the spices for 1 minute to release their flavors.

Step 3: Add the cubed potatoes to the pot and stir well to coat them evenly with the spices. If the spices start sticking to the bottom, add a small splash of water to prevent burning.

Step 4: Pour in the drained chickpeas, crushed tomatoes, broth or stock, and salt. Bring the mixture to a simmer, then reduce the heat to medium and let it simmer gently for about 15 minutes, or until the potatoes are tender and the sauce has thickened.

Step 5: Taste the curry and adjust the salt if needed. Stir in the sliced green onions and chopped parsley or coriander for fresh flavor.

Step 6: Serve the curry hot over basmati or white rice, with a dollop of yogurt and additional coriander/cilantro leaves if desired. For a complete meal, consider pairing it with soft flatbreads.

Tips & Variations

Use fresh herbs like cilantro or parsley to brighten the curry just before serving.

Adjust the cayenne pepper to control the spice level, or omit for a milder dish.

Try coconut milk instead of broth for a creamier texture and subtle sweetness.

For extra protein, add cooked chicken or tofu along with chickpeas.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much. This curry also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook dried chickpeas beforehand. Use about 1 cup of dried chickpeas to replace the canned amount.