One Pot Meal: Vegan Potato & Chickpea Curry

If you like curry…..this is the recipe for you! You will fall in love with the delicious fragrant mix of spices. A MAJOR PLUS, it is super easy to make.

My parents would make various curries growing up. So naturally this is one my favorite dishes to make. Especially when I am in need of something warm and that feels like home on a gloomy afternoon!

Clean up is a breeze!

I know the struggle of cooking and baking. More often than not, dishes pile up. This Vegan Potato and Chickpea Curry is a One Pot Meal. You basically just throw everything in….and you let the spices do their thing. To create a rich curry! This Potato and Chickpea Curry can be very diverse or as simple as you’d like. Add as much spices as you want!

How to enjoy?

Make a HUGE pot of this curry! You can enjoy it the day that it is prepared. The rest you can save for the next day. Trust me, the next day is even BETTER. The spices get more time to set, which creates a rich taste the next day.

This vegan curry is a wonderful fragrant mix of spices. They pair beautifully with the potatoes and chickpeas, which allow the spices to set. With hints of ginger, garlic, coconut milk and onions!

Once the curry is simmered and the potatoes are nice and soft. Serve it with fresh cilantro!

Serve with rice and/or naan!

Instructions

Heat oil in a large pot over medium. Add onion and saute for about 2 minutes, until translucent.

Add ginger and garlic. Saute for about 2 minutes.

Add red curry paste, smoked paprika, cumin, pepper, salt, and ground ginger. Stir and let cook for about a minute, unitl spices are fragrant.

Add potatoes and chickpeas. Mix well until fully coated with spices.

Mix in tomatoes. Followed by coconut milk, broth and lemon juice. Stir to combine.

Cover the pot, and increase heat to high. Bring to a simmer, once bubbling, reduce heat to medium. Cook for about 20-30 minuts, until potatoes and tender and soft.

Serve with cooked rice and naan. Garnish with vibrante, fresh cilantro!

Make a side of Raita.

1/2 cup plain yogurt (use a cashew, coconut or almond yogurt if vegan)

1/2 cup cucumber (chopped)

3 tbsp cilantro (chopped)

3 tsp green onions (chopped)

1/4 tsp ground coriander

1/4 tsp ground cumin

Mix all ingredients in a bowl. Season to taste with salt. Chill covered, until ready to serve.

Easy Potato & Chickpea Curry

Simple, easy and quick Potato & Chicpea Curry to make delicious and full of rich flavors!

  • 4 tbsp olive oil
  • 1 medium yellow onion (diced)
  • 6 large garlic cloves (minced)
  • 2 tsp ginger (minced)
  • 1-3 tbsp red curry paste (we use Thai Kitchen Gluten Free Paste, add as much or as little as you would like)
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp ground black pepper
  • 1 tsp kosher salt
  • 1/2 tsp ground cardamon
  • 1 1/4 tsp ground ginger
  • 3-3.5 lbs red potatoes
  • 15 oz chickpeas (drained)
  • 4 medium tomatoes (or 14 oz canned diced tomatoes drained)
  • 14 oz coconut milk
  • 2 cups vegetable broth
  • 1/2 half lemon (squeezed)
  • rice (cooked)
  • naan bread
  • fresh cilantro
  1. Heat oil in a large pot over medium. Add onion and saute for about 2 minutes, until translucent.

  2. Add ginger and garlic. Saute for about 2 minutes.

  3. Add red curry paste, smoked paprika, cumin, pepper, salt, and ground ginger. Stir and let cook for about a minute, unitl spices are fragrant.

  4. Add potatoes and chickpeas. Mix well until fully coated with spices.

  5. Mix in tomatoes. Followed by coconut milk, broth and lemon juice. Stir to combine.

  6. Cover the pot, and increase heat to high. Bring to a simmer, once bubbling, reduce heat to medium. Cook for about 20-30 minuts, until potatoes and tender and soft.

  7. Serve with cooked rice and naan. Garnish with vibrante, fresh cilantro!

  8. Enjoy darlings!

Keep leftovers in fridge for 3-4 days

This recipe is also freezer friendly up to 6 months.

spice to your liking.

Pro Tips for Best Vegan Potato and Chickpea Curry

I recommend that you use a full fat version of coconut milk. If you would like to elevate the richness of the curry use full fat coconut cream.

Don’t be afraid to add as much curry paste as you’d like. There is no wrong or right amount to put in. This all depends on your taste buds. If you enjoy your curry on the spicier side. Add more!

If you have any questions or comments about this recipe, please leave them below. Or send me a message on my contact me page! Would love to hear from you!!!

XoXo,

Made the recipe? Tag us on Instagram @deliciouslymarta #tastiestlife

Marta Flinn

Hi! I am Marta, creator of DeliciouslyMarta. I have over 5 years experience in recipe development, food videography and photography! When I am not in the kitchen, I love reading, taking my dogs on walks and exploring new places.

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