Chickpea and Potato Curry Recipe Vegan Made Easy

There’s something incredibly comforting about a warm bowl of curry, especially one that’s hearty, nutritious, and 100% vegan. Our Chickpea and Potato Curry recipe is a perfect example of a dish that’s both simple to make and bursting with flavors that satisfy the soul.

Combining tender chickpeas, soft potatoes, and a blend of aromatic spices, this curry is a wholesome meal that works wonderfully for weeknight dinners or meal prep. Whether you’re a seasoned vegan or just exploring plant-based meals, this recipe is sure to become a favorite in your culinary repertoire!

This curry is not only packed with protein and fiber but also rich in spices like cumin, turmeric, and coriander, which bring warmth and depth to the dish. Plus, it’s incredibly versatile — you can adjust the spice levels to your taste or add in extra veggies to make it your own.

Read on for the full recipe and discover why this vegan curry is a must-try!

Why You’ll Love This Recipe

This Chickpea and Potato Curry stands out for several reasons:

• Simple ingredients: You probably already have most of these staples in your pantry and fridge.
• Quick to make: Ready in under 40 minutes, it’s perfect for busy weeknights.
• Nutritious and filling: Chickpeas provide plant-based protein and fiber, while potatoes add heartiness.
• Customizable: Easily adjust the spice level or add other vegetables like spinach or bell peppers.
• Vegan and allergen-friendly: Dairy-free, gluten-free, and suitable for many dietary needs.

Ingredients

• 2 tablespoons vegetable oil (or coconut oil for extra flavor)
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder (adjust to taste)
• 2 medium potatoes, peeled and diced into bite-sized pieces
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk
• 1 cup vegetable broth
• Salt and black pepper to taste
• Fresh cilantro for garnish
• 1 teaspoon mustard seeds (optional)
• Juice of half a lemon (optional, for brightness)

Equipment

• Large deep skillet or saucepan
• Wooden spoon or spatula
• Knife and chopping board
• Measuring spoons
• Can opener
• Ladle for serving
• Serving bowls

Instructions

1. Prepare your ingredients: Chop the onion, mince the garlic, grate the ginger, and dice the potatoes into evenly sized cubes. Rinse and drain the chickpeas thoroughly.
2. Heat the oil: In a large skillet or saucepan, warm the vegetable oil over medium heat. If using, add the mustard seeds and toast them until they start to pop (about 30 seconds).
3. Sauté aromatics: Add the chopped onion to the pan and cook for 5-7 minutes until soft and translucent. Stir frequently to avoid burning. Add the garlic and ginger and cook for another 1-2 minutes until fragrant.
4. Add spices: Sprinkle in the cumin, coriander, turmeric, garam masala, and chili powder. Stir well to coat the onion mixture with the spices and cook for 1-2 minutes. This step helps release the spices’ natural oils and flavors.
5. Add potatoes and liquids: Toss in the diced potatoes, stirring to combine. Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir well and bring the mixture to a gentle boil.
6. Simmer: Reduce heat to low, cover the pan, and let the curry simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
7. Add chickpeas: Stir in the chickpeas, season with salt and pepper, and cook uncovered for another 5-7 minutes to let the flavors meld and the curry thicken slightly.
8. Final touches: Turn off the heat, squeeze in the lemon juice if using, and garnish with fresh chopped cilantro.
9. Serve warm: Ladle the curry into bowls and serve with steamed rice, naan bread, or your favorite grain.

Tips & Variations

“For a creamier texture, blend a portion of the cooked potatoes and chickpeas with some of the liquid, then stir it back into the curry.”

• Adjust spice levels: If you prefer milder curry, reduce chili powder or omit it entirely. For more heat, add fresh chopped chilies or cayenne pepper.
• Extra veggies: Add chopped spinach, kale, bell peppers, or peas during the last 5-10 minutes of cooking for added nutrition and color.
• Use dried chickpeas: Soak and cook dried chickpeas ahead of time for improved texture and flavor.
• Make it gluten-free: Ensure your vegetable broth and spices are gluten-free if needed.
• Meal prep friendly: This curry stores well in the fridge for up to 4 days and freezes beautifully.

Nutrition Facts

Serving Suggestions

This chickpea and potato curry pairs beautifully with a variety of sides:

• Steamed basmati rice or brown rice for a wholesome meal.
• Warm, fluffy naan or roti bread to scoop up the curry.
• A fresh cucumber and tomato salad to balance the spices with cool crunch.
• Simple sautéed greens like spinach or kale for extra nutrients.

For a fun twist, serve alongside other vegan dishes such as Thelma Sanders Squash Recipe or enjoy with a refreshing pickle like the Pickled Cherry Pepper Recipe. These will add contrasting flavors and elevate your dining experience.

Conclusion

This Chickpea and Potato Curry recipe is a fantastic addition to any vegan or plant-based meal plan. It’s easy to prepare, packed with comforting spices, and loaded with nutritious ingredients that will keep you full and satisfied.

Whether you’re cooking for yourself, your family, or friends, this dish offers a warming and flavorful experience that’s hard to beat.

Don’t hesitate to experiment with different vegetables or spice levels to suit your taste buds. Plus, it’s a perfect meal to batch cook and enjoy throughout the week.

If you’re interested in exploring more delicious recipes, check out our Bariatric Meatloaf Recipe for a hearty non-vegan option or indulge your sweet tooth with the Peanut Butter Gelato Recipe. Happy cooking and savor every bite!

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