Potato and Chickpea Curry

Potato and Chickpea Curry

3.3 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 228.6
  • Total Fat: 5.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 273.0 mg
  • Total Carbs: 43.5 g
  • Dietary Fiber: 10.0 g
  • Protein: 6.7 g

View full nutritional breakdown of Potato and Chickpea Curry calories by ingredient

Number of Servings: 4


    350 grams/ 12,5 ounces potatoes, peeled and diced
    water to cover the potatoes

    1 tbsp olive oil
    2 tsp ground cumin
    1 tsp curry powder or garam masala
    1 cup chopped onion
    1 tbsp minced garlic
    1 medium jalapeno, seeded and diced
    2 medium tomatoes, diced
    1 tbsp tomato paste
    1 can chickpeas, drained
    3 cups water
    3 tbsp cilantro, minced


In a large saucepan, boil the potatoes in the water to cover them. (I added a dried chili to add some flavor.) Drain the potatoes and set them aside.

Return the pan to the heat and add the olive oil and spices. Cook for one minute then add the garlic and onions. Cook for 2 to 3 minutes then add the jalapeno. Cook another two minutes, continuing to stir. Add the tomatoes and cook for two minutes. Add the water, potatoes and chickpeas. Heat to a boil and then add the cilantro. Makes four servings.

Number of Servings: 4

Recipe submitted by SparkPeople user KARENSALO.

Member Ratings For This Recipe

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    I used Asian chilies in place of jalapenos and added eggplant. thanks for sharing - 5/4/17

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    This wasn't too bad. Would have liked temperatures as well, but made do without them. - 2/16/11

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    I want to try this but Im confused about the potatoes as well...I dont have a scale for them, how many did you use? - 12/11/10

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    I'd like to try this, but not sure how many potatoes you used. 350 grams is approx. 12.5 oz. Does that sound about right to you? Tks. in advance - 9/17/10

    Reply from KARENSALO (9/17/10)
    Yes, that's right. I hope you like it!

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    delicious! - 9/5/10