Start by gathering all your equipment and ingredients. Peel and dice the potatoes into 1-inch cubes, and chop the onion finely. Rinse and drain the chickpeas.
Heat the oil in a large deep pan over medium heat until shimmering. Add the chopped onion and sauté for about 5-7 minutes, stirring occasionally, until it turns golden and fragrant, filling the kitchen with a sweet aroma.
Stir in the smoked paprika and turmeric, cooking for about 30 seconds until the spices release their smoky aroma and turn slightly darker, coating the onions with vibrant color.
Add the minced garlic to the pan and cook for another minute, stirring constantly until fragrant, making sure not to burn it.
Pour in the crushed tomatoes along with their juice. Stir well, scraping up any browned bits from the bottom. Let this simmer for 8-10 minutes, until the mixture thickens slightly and the oil begins to shimmer around the edges.
Add the diced potatoes and drained chickpeas to the pan. Pour in the coconut milk and stir everything together. Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pan.
Let the curry cook uncovered on low heat for about 20 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened to a velvety consistency. If it gets too thick, stir in a splash of water or broth.
Uncover and cook for an additional 5 minutes if needed, to allow the sauce to deepen and coat the potatoes and chickpeas evenly. Taste and season with salt as desired.
Remove from heat and let the curry rest for 5 minutes. This helps the flavors meld and the sauce to settle. Serve hot with rice or bread, garnished with fresh herbs if you like.
