Olive Curry House: A Rich, Easy Olive Curry Recipe

Olive Curry House is a home-style chickpea curry with briny green olives, tender potatoes, and a warmly spiced tomato sauce. It takes inspiration from the onion-and-tomato sauces found in many curry-house-style dishes, but it is an adaptable recipe rather than one fixed regional classic.

Ingredients

2 tablespoons neutral oil (30 ml), such as canola or sunflower oil
1 large yellow onion, finely chopped (about 200 g)
¾ teaspoon fine salt (4 g), divided, plus more to taste
1 medium green bell pepper, cut into ½-inch (1.25 cm) pieces (about 150 g)
4 garlic cloves, finely minced (about 12 g)
1 tablespoon finely grated fresh ginger (15 g)
1½ teaspoons ground cumin (about 3 g)
2 teaspoons ground coriander (about 4 g)
½ teaspoon ground turmeric (about 1 g)
1 teaspoon Kashmiri chili powder (about 2 g), or use mild paprika for less heat
1 teaspoon garam masala (about 2 g)
1 tablespoon tomato paste (16 g)
1 can crushed tomatoes, 14½ ounces (411 g)
1 cup vegetable broth (240 ml), preferably lower-sodium
12 ounces waxy potatoes, cut into ½-inch (1.25 cm) cubes (340 g)
1 can chickpeas, 15 ounces (425 g), drained and rinsed (about 1½ cups or 255 g drained)
1 cup pitted green olives, drained (about 150 g)
2 cups baby spinach, loosely packed (about 60 g)
1 tablespoon lemon juice (15 ml)
¼ cup chopped fresh cilantro (about 10 g), for finishing

Instructions

Prepare the ingredients. Chop the onion and pepper, mince the garlic, grate the ginger, and cut the potatoes into evenly sized half-inch cubes. Drain and rinse the chickpeas, and drain the olives. Keeping the potato pieces small and similar in size helps them become tender during the covered simmer without needing a long cooking time.
Soften the onion. Set a medium Dutch oven or heavy-bottomed saucepan over medium heat and add the oil. Once it shimmers, add the onion and about half the salt. Cook for 8 minutes, stirring every minute or two, until softened and lightly golden at the edges. If the onion starts catching before it softens, lower the heat and add a tablespoon of water rather than letting it burn.
Add the pepper and aromatics. Stir in the green pepper and cook for 3 minutes, until it begins to soften. Add the garlic and ginger and stir for 1 minute, just until fragrant. Keep them moving around the pan; garlic can turn bitter if it browns too deeply.
Bloom the spices. Add the cumin, coriander, turmeric, chili powder, and garam masala. Stir for about 30 seconds, then add the tomato paste and stir for another 30 seconds. Briefly cooking the spices in oil helps their flavor spread through the sauce. If the mixture looks dry or starts sticking, stir in a spoonful of the crushed tomatoes.
Simmer the potatoes in the sauce. Add the crushed tomatoes, vegetable broth, cubed potatoes, and remaining salt. Stir well, scraping the bottom of the pot, and bring the sauce to a gentle boil. Cover, reduce the heat to low, and simmer for 16 minutes. Keep it at a quiet simmer, not a hard boil; bubbling too vigorously can break up the potato cubes before their centers are tender.
Add the chickpeas and olives. Uncover and check a potato cube with the tip of a knife: it should be tender but still hold its shape. Stir in the chickpeas and drained olives, then simmer uncovered for 6 minutes. The sauce will thicken slightly, and the chickpeas will warm through. If it has become thicker than you like, add broth or water a tablespoon at a time.
Finish and rest. Fold in the spinach and cook for 1 minute, until just wilted. Turn off the heat and stir in the lemon juice. Taste before adding more salt because olives can bring considerable salinity; adjust with salt, lemon, or a splash of water as needed. Let the curry stand for 5 minutes, then scatter the cilantro over the top and serve.

Tips

Choose olives you enjoy eating. Pitted green olives with a firm texture work well. Brine-cured olives make the sauce noticeably saltier and sharper, while milder canned green olives give a softer flavor. If your olives taste especially salty, rinse them briefly and reduce the added salt until the curry is finished.
Keep the potato size consistent. Half-inch cubes cook through on the recipe’s timetable. Larger pieces may still be firm in the middle when the sauce is ready, while tiny pieces can collapse during stirring. Waxy potatoes such as Yukon Gold or red potatoes hold their shape better than very starchy baking potatoes.
Adjust heat gradually. Kashmiri chili powder adds color and gentle warmth. If you use a hotter chili powder, begin with ¼ teaspoon, taste near the end, and add more if you want. Mild paprika can replace it for a gentler curry, though it contributes color without the same chili heat.
Balance, rather than mask, the briny flavor. Lemon juice brightens the tomatoes and olives, but too much can make the sauce taste sour. Add it at the end in small increments. If the curry seems sharp, stir in a little broth or a pinch of sugar, then taste again instead of adding more salt.

Serving Suggestions

Serve the curry hot in shallow bowls, with basmati rice, steamed rice, or warm naan to catch the tomato sauce. Plain yogurt on the side offers a cool contrast, and a crisp cucumber salad or sliced cucumber with lemon adds freshness. For a simple meal, rice and the curry are enough; if you are setting out a larger spread, add a lentil dish, roasted vegetables, or a small bowl of chutney.

For the best texture, spoon the curry over rice just before eating rather than leaving it sitting on top for a long time. Finish each serving with cilantro and, if desired, an extra squeeze of lemon. The olives are salty and savory, so keep any additional pickles or chutneys modest at first and let people add them to their own plates.

Variations

Make it creamier: Stir in ¼ cup (60 ml) coconut milk after the potatoes are tender, then warm the curry gently with the chickpeas and olives. The result is rounder and less tomato-forward. You can also add a spoonful of plain yogurt to an individual serving, but avoid boiling the whole pot with yogurt, which can cause it to separate.

Use a different bean: White beans can replace chickpeas in the same quantity. They are softer, so fold them in carefully to avoid breaking them up. For a heartier version, add 1 cup (150 g) thawed peas with the spinach; they need only a brief warm-through and bring a sweeter note to the briny olives.

Change the olives: Black olives can be used, but their flavor is usually milder and less briny than green olives, so the finished curry will taste different. If you like a more pronounced olive presence, reserve a few chopped olives to sprinkle over each bowl. Avoid adding them all at once if you are unsure about their salt level.

Add more vegetables: Cauliflower florets or diced carrots can go into the pot with the potatoes, cut into small pieces so they cook in the same period. Firmer vegetables may need a few extra minutes, so check them before adding the chickpeas. For quicker greens, use kale in place of spinach, but slice it thinly and simmer it for several minutes until tender.

Storage and Reheating

Cool leftovers promptly and refrigerate them in a covered container within 2 hours of cooking. The curry keeps for 3–4 days in the refrigerator. The potatoes may soften and the olives’ flavor can become more pronounced as it sits, but the sauce generally reheats well. For longer storage, freeze portions in airtight freezer-safe containers for up to 2 months; thaw overnight in the refrigerator for more even reheating.

Reheat a portion in a saucepan over medium-low heat, stirring occasionally and adding a splash of water or broth if the sauce has thickened. Heat until steaming throughout; USDA FSIS guidance is to reheat leftovers to 165°F (74°C), checked with a food thermometer. In a microwave, cover loosely, heat in short intervals, and stir between intervals so the center warms evenly. Add fresh cilantro and a little lemon after reheating for a brighter finish.

Frequently Asked Questions

Are green olives too salty for curry?

They add a distinct briny, savory flavor, but they need not make the whole dish too salty. Use lower-sodium broth, rinse particularly salty olives, and hold back some salt until the end. Since olive brands and curing styles differ, taste the finished sauce before making the final adjustment.

Can I make this curry without potatoes?

Yes. Replace the potatoes with about 2 cups (300 g) cauliflower florets, or add another cup of chickpeas for a simpler pantry version. Cauliflower cooks at a similar pace when cut small, but check it for tenderness before adding the olives. Without potatoes, the sauce may be a little thinner, so simmer it uncovered briefly if you want it more concentrated.

Can I prepare Olive Curry House ahead?

You can make it up to 3 days ahead and refrigerate it, following the storage guidance above. For the freshest appearance, leave out the spinach and cilantro, then add the spinach as you reheat and garnish with cilantro just before serving. The flavors will mingle as it rests, though the olives may taste stronger the next day.

What can I use instead of garam masala?

If you do not have garam masala, omit it rather than buying a special blend for one meal. A small pinch of ground cinnamon and black pepper can add some warmth, but it will not taste exactly the same. Garam masala blends vary, so the recipe uses a modest amount that supports the cumin and coriander without dominating the olives.

Is this curry vegan and gluten-free?

As written, it is vegan when the vegetable broth and other packaged ingredients contain no animal-derived additions. The ingredients are naturally gluten-free, but check the labels on broth, canned goods, and spice blends if you need to avoid gluten, since manufacturing and seasoning ingredients can vary by product.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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