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5 from 1 vote

Chickpeas Potato Curry

Try this quick 15-minute delicious chickpeas potato curry today made with sambal. It has a creamy gravy that is perfect over rice or a dipping curry for your bread.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: Asian, malay, southeastasian
Keyword: comfortfood, Curry, glutenfree, sambal
Servings: 2
Author: woonheng


  • 1 small potato skin removed and cubed
  • 1 can [15.5oz/449g] chickpeas/garbanzo beans drained and rinsed
  • 1 tablespoon sambal
  • 1 cup [250ml] water or vegetable broth
  • 1 teaspoon salt
  • 1/2 cup [125ml] coconut milk
  • 1 tablespoon oil


  • In a heated non-stick pot with 1 tablespoon oil, add the sambal and stir to combine.
  • Then, add potatoes, chickpeas, give it a quick stir, and season with salt.
  • Add the water and be sure the water covers all the potatoes.
  • Stir in the coconut milk and bring the mixture to a rolling boil, then turn down the heat and let it simmer.
  • Once the potatoes are fork-tender, which takes about 10-15 minutes, turn off the heat.
  • Serve warm with rice or roti.