Why You’ll Love This Recipe
This curry is hearty and satisfying, combining tender potatoes and protein-packed chickpeas in a fragrant, creamy coconut sauce. It’s easy to make, nourishing, and perfect for anyone following a vegan or gluten-free diet. Plus, it’s versatile with plenty of ways to customize.
Ingredients
Curry
1 (15 oz) can chickpeas, drained and rinsed
4 cups cubed potatoes (russet or Yukon)
2 tablespoons extra virgin olive oil
½ onion, chopped (white, yellow, or red)
4 garlic cloves, minced
1 bell pepper, chopped (optional)
1 cup diced organic tomatoes (roma, on-the-vine, or grape)
1 tablespoon minced fresh ginger
4 fresh thyme sprigs
1 (14 oz) can full-fat coconut milk or cream
½ cup organic vegetable stock
2 tablespoons curry powder
2 teaspoons On Everything All-Purpose Blend (or homemade blend)
½ teaspoon ground cinnamon
½ teaspoon ground allspice (optional)
1 teaspoon sea salt
Black pepper to taste
Pinch of red pepper flakes
Side
2 cups cooked rice
Roasted vegetables (broccoli, carrots, corn, Brussels sprouts, etc.)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Heat olive oil in a large skillet over medium-high heat. Add garlic, onion, and ginger; sauté until fragrant and golden.
- Add bell pepper and tomatoes; cook briefly. Stir in curry powder, all-purpose blend, cinnamon, allspice, salt, and red pepper flakes.
- Pour in coconut milk and vegetable stock; stir well and bring to a gentle boil.
- Add chickpeas, cubed potatoes, and thyme sprigs. Reduce heat to simmer and cook for 15–20 minutes, stirring occasionally, until sauce thickens and potatoes are tender.
- Remove thyme sprigs. Season to taste with additional salt, pepper, or red pepper flakes.
- Serve hot with cooked rice and roasted vegetables. Garnish with parsley or green onions if desired.
Servings and timing
- Serves: 2
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
Variations
- Substitute potatoes with baby red potatoes or sweet potatoes.
- Use almond milk instead of coconut milk for a coconut-free version (add thickener if needed).
- Add spinach or kale for extra greens.
- Use homemade all-purpose spice blend for a personalized flavor.
- Serve with naan, roti, or quinoa instead of rice.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheat gently on the stovetop or microwave, adding a splash of water if sauce thickens.
FAQs
Can I make this curry in a slow cooker?
Yes, combine all ingredients except greens and cook on low for 6–8 hours.
Is this recipe gluten-free?
Yes, ensure your vegetable stock and canned chickpeas are gluten-free.
Can I use fresh tomatoes instead of canned?
Yes, use about 1 cup of diced fresh tomatoes.
How spicy is this curry?
Mild to medium; adjust red pepper flakes to your preference.
Can I freeze leftovers?
Yes, freeze in airtight containers for up to 3 months.
What is On Everything All-Purpose Blend?
A homemade seasoning mix of salt, pepper, garlic powder, oregano, thyme, and parsley.
Can I omit the bell pepper?
Yes, it’s optional and can be skipped or replaced.
How do I thicken the curry without coconut milk?
Use a starch like cornstarch mixed with water.
Can I add other vegetables?
Absolutely! Carrots, peas, or zucchini work well.
Is this curry vegan?
Yes, completely vegan and dairy-free.
Conclusion
Vegan Potato and Chickpea Curry is a comforting, flavorful meal perfect for busy weeknights or cozy dinners. Creamy, aromatic, and easy to customize, it satisfies cravings while keeping things wholesome and plant-based. Enjoy it with your favorite sides for a nourishing feast!
Vegan Potato and Chickpea Curry
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
A cozy, creamy, and flavorful vegan curry featuring tender potatoes and protein-rich chickpeas in a fragrant coconut sauce. Perfect for weeknight dinners and customizable for dietary needs.
Ingredients
1 (15 oz) can chickpeas, drained and rinsed
4 cups cubed potatoes (russet or Yukon)
2 tablespoons extra virgin olive oil
½ onion, chopped (white, yellow, or red)
4 garlic cloves, minced
1 bell pepper, chopped (optional)
1 cup diced organic tomatoes (roma, on-the-vine, or grape)
1 tablespoon minced fresh ginger
4 fresh thyme sprigs
1 (14 oz) can full-fat coconut milk or cream
½ cup organic vegetable stock
2 tablespoons curry powder
2 teaspoons On Everything All-Purpose Blend (or homemade blend)
½ teaspoon ground cinnamon
½ teaspoon ground allspice (optional)
1 teaspoon sea salt
Black pepper to taste
Pinch of red pepper flakes
Side
2 cups cooked rice
Roasted vegetables (broccoli, carrots, corn, Brussels sprouts, etc.)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add garlic, onion, and ginger; sauté until fragrant and golden.
- Add bell pepper and tomatoes; cook briefly. Stir in curry powder, all-purpose blend, cinnamon, allspice, salt, and red pepper flakes.
- Pour in coconut milk and vegetable stock; stir well and bring to a gentle boil.
- Add chickpeas, cubed potatoes, and thyme sprigs. Reduce heat to simmer and cook for 15–20 minutes, stirring occasionally, until sauce thickens and potatoes are tender.
- Remove thyme sprigs. Season to taste with additional salt, pepper, or red pepper flakes.
- Serve hot with cooked rice and roasted vegetables. Garnish with parsley or green onions if desired.
Notes
Substitute potatoes with baby red potatoes or sweet potatoes.
Use almond milk instead of coconut milk for a coconut-free version (add thickener if needed).
Add spinach or kale for extra greens.
Use homemade all-purpose spice blend for a personalized flavor.
Serve with naan, roti, or quinoa instead of rice.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
