Best Indian Curry Recipe
These bowlfuls of 30-minute Indian Potato curry with crispy chickpeas are easy, tasty, and irresistibly good. Think tender meaty potatoes that soak up all the creamy curry sauce topped with crispy roasted chickpeas. It’s like a food party in a bowl. One of those parties even an introvert would want to join because it’s just so good. Make it in a pot, a slow cooker, or a crockpot and serve with a side of fluffy rice (or my amazing coconut rice) or rice noodles for a healthy and tasty easy vegan dinner.
Ingredients
- 2 pounds Potatoes
- 2 15oz cans Chickpeas rinsed and drained
- 3 Red Onions diced
- 1 Red Bell Pepper chopped
- 4 cloves Garlic finely chopped
- 2 15oz cans Fire Roasted diced Tomatoes or 2 pounds chopped tomatoes
- 4 tbsp Red Curry paste (Masala) or BBQ Sauce
- 2 tbsp Tomato Paste
- 1 tbsp Paprika
- 2 tsp Curry Powder
- 1 tbsp Dried Oregano
- 1 15oz can Coconut Milk
- ½ tsp Salt more if needed
- ⅓ tsp Pepper
Instructions
Cooking in an instant pot
- Place all the ingredients in your instant pot or pressure cooker. Set to high for 20-minutes.
- Release steam. Taste test and add more seasoning if needed. Serve topped with crispy chickpeas and a garnish of fresh herbs and a side of rice and enjoy.
Cooking in a crockpot
- Place all the ingredients (except masala sauce and 1 portion canned chickpeas) in your crockpot and stir to mix. Cook for 5-6 hours on high, or 7-8 hours on low. Stir together to combine and add extra salt if needed.
- Serve topped with crispy chickpeas and a garnish of fresh herbs and a side of rice and enjoy.
Making the chickpeas
- 5 minutes before serving, heat olive oil in a non-stick pan and add the second can of drained chickpeas. Season with a pinch of salt and mix in the curry paste. Let the chickpeas roast at medium high heat while stirring occasionally until they are golden and lightly crispy on the outside.Set aside.
Making in a pot
- Place the diced potatoes in a large pot and cover them with water. Season with a little salt and cover with a lid. Bring to a boil before turning the heat down to a simmer. Let the potatoes cook for 15 minutes or until they are tender all the way through (test by sticking a knife or fork into the potatoes). When the potatoes are done, drain away the water and set the potatoes aside.
- While the potatoes are cooking, heat olive oil in a non-stick pan. Sauté onions and chickpeas in the hot olive oil and season with salt, paprika, curry powder, and oregano. Stir to combine and add the finely chopped garlic. Mix everything and allow the spices to sauté for a minute to really bring out the flavors. Next, stir in tomato paste, fire-roasted tomatoes, and coconut milk and bring the sauce to a quick boil. Turn the heat down to a simmer and leave the sauce to cook until the potatoes are done.
- Heat olive oil in another non-stick pan and add the second can of drained chickpeas. Season with a pinch of salt and mix in the red curry paste. Let the chickpeas roast at medium high heat while stirring occasionally until they are golden and lightly crispy on the outside.Set aside.
- Once the potatoes are cooked and the water has been drained, pour the curry sauce over the potatoes and combine everything. Taste test and add more salt if needed.Serve topped with crispy chickpeas and a garnish of fresh herbs and a side of rice and enjoy.
Notes
How to make the best curry masala recipe - vegan red curry paste
To make a homemade masala paste, you'll need a combination of spices and other flavorful ingredients. Here's a basic recipe to get you started:
Best homemade red masala curry Ingredients:
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1 teaspoon black peppercorns
- 4-5 dried red chilies (adjust to taste)
- 1 teaspoon turmeric powder
- 4-5 cloves of garlic
- 1-inch piece of ginger, peeled and chopped
- 1 small onion, roughly chopped
- 2 tablespoons vegetable oil
- Salt to taste
How to make vegan red curry paste Instructions:
1. Heat a dry pan over medium heat and add the coriander seeds, cumin seeds, fennel seeds, and black peppercorns. Toast the spices for a few minutes until fragrant, stirring occasionally to prevent burning. Remove from heat and let cool.
2. Once cooled, transfer the toasted spices to a spice grinder or blender and grind them into a fine powder.
3. In the same pan, heat the vegetable oil over medium heat. Add the dried red chilies and sauté for a minute until they become slightly darker and aromatic. Remove from heat and let cool.
4. In a blender or food processor, combine the toasted spice powder, sautéed dried red chilies, garlic cloves, ginger, chopped onion, and turmeric powder. Blend until you get a smooth paste. If needed, add a little water to achieve the desired consistency.
5. Taste the masala paste and season with salt according to your preference. Adjust the amount of red chilies for desired spiciness.
6. Transfer the masala paste to a clean jar or airtight container. It can be stored in the refrigerator for up to a week or frozen for longer shelf life.