Chickpea Potato Curry Stew

I had potatoes that needed used up and I wanted curry. With no real recipe at hand, I diced up left over veggies from the week, opened a can of chickpeas, dug out my curry seasoning, and hoped for the best. And you know what? It turned out to be something fabulous that I have already made again! The best part is, once everything is diced up, it is an easy one pot meal.

This is packed with fresh, colorful veggies and is full of healthy fiber. Fragrant curry spice is also super warming for cold winter months. Perhaps best of all, though, is that it reheats spectacularly and is perfect for lunch the next day (or three, if you’re me).

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In large pot, heat olive oil and saute onions, chives, and garlic on medium heat for 2-3 minutes to bring out flavors.


After 3 minutes, place the rest of the ingredients (except the rice flour) in the pot and bring to boil. Once boiling, reduce to low heat, place lid on and let simmer 45 minutes to one hour (until potatoes are soft). Once the potatoes are soft, add the rice flour (I start with 1/4 cup and slowly add until level of thickness I want is achieved). Serve over rice. Naan bread is a great optional side! Enjoy!


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