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High-Protein Persian Potato Curry served in a bowl with fresh herbs on top.

High-Protein Persian Potato Curry

A comforting and nutritious dish that combines the rich flavors of Persian cuisine with protein-packed chickpeas and tender potatoes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Persian, Vegan
Calories: 290
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium medium potatoes, cubed
  • 1 unit onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • 1 can chickpeas, drained and rinsed
  • 2 cups vegetable broth
  • to taste Salt and pepper
  • to garnish Fresh cilantro

Method
 

Preparation
  1. In a large pot, heat a little oil over medium heat. Add the chopped onion and sauté until translucent.
  2. Stir in the minced garlic and ginger, cooking for another minute.
  3. Add the spices (turmeric, cumin, coriander, paprika) and cook for 30 seconds until fragrant.
  4. Add the cubed potatoes and chickpeas, stirring well to coat in the spices.
  5. Pour in the vegetable broth, season with salt and pepper, and bring to a boil.
  6. Reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.
  7. Garnish with fresh cilantro before serving.

Notes

Best served warm with rice, naan, or crusty bread. Can be enhanced with yogurt or tahini.
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