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Chickpea & Potato Curry

I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. —Anjana Devasahayam, San Antonio, Texas
  • Total Time
    Prep: 25 min. Cook: 6 hours
  • Makes
    6 servings


  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot
  • 2 teaspoons ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1 can (15 ounces) crushed tomatoes
  • 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
  • 1 large baking potato, peeled and cut into 3/4-inch cubes
  • 2-1/2 cups vegetable stock
  • 1 tablespoon lime juice
  • Chopped fresh cilantro
  • Hot cooked rice
  • Optional: Sliced red onion and lime wedges


  • In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker.
  • Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours.
  • Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

Chickpea & Potato Curry Tips

How do you make curry taste like curry?

Curry can refer to a variety of dishes, but what they all have in common when it comes to Indian curry is a sauce that's rich and loaded with spices and seasonings. Certain flavors and blends such as ginger, turmeric, cumin and garam masala give a curry its signature taste.

What can I serve with chickpea curry?

You can make homemade naan in just four steps, or build a feast with these Indian recipes to complement your chickpea and potato curry.

How long does chickpea curry last in the fridge?

Probably not as long as you'd think! Most leftovers are only good for 3 to 4 days in the fridge. Here's how long food usually lasts in the fridge.

Research contributed by Elizabeth Harris
Nutrition Facts
1-1/4 cups chickpea mixture: 240 calories, 6g fat (0 saturated fat), 0 cholesterol, 767mg sodium, 42g carbohydrate (8g sugars, 9g fiber), 8g protein.

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  • angela32
    Dec 11, 2020

    Delicious! I've even added some coconut milk to this and it's so good :D

  • John
    Oct 10, 2020

    Doubled-ish the recipe for 6 people, and there was very little Chickpea & Potato Curry remaining. Everyone loved it. I soaked and cooked the chickpeas myself. I left the ginger out only because we'd been eating a lot recently. I used fresh tomatoes and some tomato paste. I reduced the amount of stock, then when it was finishing, I smashed a few potato pieces and chickpeas to thicken it up. Served with a firm and creamy Calrose rice and the suggested condiments.

  • roseburgian
    Jul 11, 2019

    I made this on the stove top, cooking for about 45 minutes, total. This was pretty soupy, so I threw in some small shell pasta to soak up the broth, which worked fine. The small dice potatoes pretty much disintegrated, so I might cut them larger next time. It all tasted great, so we're happy.