Vegan Potato and Chickpea Curry

This Vegan Potato and Chickpea Curry is a delightful one-pot wonder, offering a burst of flavors and textures that anyone can enjoy! Not only is this curry gluten free, dairy free, plant based and delicious, it's also incredibly easy to make and comes together in under an hour. Being a one-pot meal make it ideal for any day of the week, requiring minimal cleanup and providing maximum satisfaction. With ingredients like hearty potatoes, protein-rich chickpeas, and a rich blend of spices, this dish is nutritious as well as comforting. Whether you're a long-time vegan or just looking to incorporate more plant-based meals into your diet, this curry is a must-try.

Warm Up With This Vegan Potato and Chickpea Curry

In the heart of comfort food season, there's nothing quite like the rich, spicy embrace of a good curry dish. I'm thrilled to share a recipe that's become a staple in my kitchen; this Chickpea Curry is nourishing for the soul and deliciously satisfying. With servings large enough to feed the whole family, this recipe is guaranteed to be on repeat. A perfect blend of flavors, this curry consists of simple ingredients coming together to create something truly magical.

What You’ll Need for Potato and Chickpea Curry

You'll be impressed with how simple the ingredients for this vegan curry are! The name of my cooking game is for ingredients to be affordable, easy to find and easy to pronounce so let's dig in.

• Potatoes: I recommend using yellow potatoes for their buttery texture, but feel free to use baby potatoes, red potatoes or yukon gold potatoes. 
• Chickpeas: A fantastic source of protein, making this curry both hearty and nutritious. If you are cooking with dried chickpeas ensure that you give yourself enough time to soak or boil them prior to starting the recipe.
• Aromatics: Garlic, ginger, and onion - the holy trinity that forms the flavor backbone of our curry!
• Spices: A carefully measured blend of curry powder, cayenne pepper, black mustard seeds, cumin seeds, garam masala, smoked paprika, turmeric powder, ground coriander, and ground cumin to infuse the dish with depth and warmth. You can use whatever curry you find, but note that there is a significant different between Indian curry and Thai for example.
• Tomatoes and Tomato Paste: For a tangy, rich curry gravy that beautifully coats the potatoes and chickpeas. Make sure your chopped tomatoes are not too large - dice, dice dice!
• Cilantro: To finish, adding freshness that ties everything together.

How to Make Vegan Potato and Chickpea Curry

This recipe diverges from traditional Indian food right from the start because we are frying the potatoes to give them a lovely brown crust before they simmer to perfection in the spicy, aromatic gravy. 

• Prep Your Ingredients: Begin by heating olive oil in your pan. Add the potato chunks and let them brown slightly to unlock a richer flavor.
• Sauté the Aromatics: Make room for the garlic, ginger, and onion, and sautee them with the potatoes until golden and fragrant.
• Add in You Spice: Introduce the mustard and cumin seeds, followed by the rest of your spices, stirring them into the mix to wake up their flavors.
• Build the Gravy: With the addition of tomatoes, chickpeas, water, and tomato paste, your curry will start to take on its final form, simmering until thick and velvety.
• Garnish and Serve: A sprinkle of cilantro and a dash of black pepper add the final touches to this delightful dish.

What to Serve with Chickpea Curry

You don't have to do much to enjoy this curry recipe however adding a side of white rice to act as the perfect canvas to all that flavorful, saucy goodness! For a refreshing counterpoint, consider a minted cucumber yogurt salad, adding a cool, creamy texture and a burst of freshness to your meal.

Why You’ll Love This Chickpea and Potato Curry

It's not just the sumptuous flavors and the comforting warmth that make this curry a must-try; it's also incredibly easy to prepare, making it perfect for weeknight dinners or meal prep. The one pot nature of this recipe means less cleanup and more time to enjoy your delicious creation.

Can I Freeze This Curry?

This curry freezes beautifully, allowing you to save portions for a rainy day. Just let it cool down completely before transferring it to freezer-safe containers. When you're ready to enjoy, thaw it overnight in the refrigerator and reheat slowly on the stove or in the microwave.

Other Curry Recipes You Might Like

If this recipe has ignited a passion for curry in your heart, there's a whole world of flavors waiting for you to explore.

Curry Tofu Salad

Chana Saag Aloo Curry

Vegan Coconut Curry

Spicy Vegan Cauliflower Curry

Vegan Potato and Chickpea Curry

Delicious saucy and spicy Indian inspired curry chock full of hearty potatoes and chickpeas

4.67 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course dinner, lunch, Main Course

Cuisine california, fusion, Indian

Servings 4

Calories 187 kcal

Equipment

• wok or large and deep sauté pan

Ingredients

  

1x2x3x

• 1 tsp olive oil
• 3 large yellow potatoes cut in chunks
• 1 can chickpeas rinsed and drained
• 3 cloves garlic minced
• ½ red onion diced
• 2 inch nub ginger minced
• 3 compari tomatoes diced
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• ½ tsp garam masala
• 2 tbsp curry powder
• 1 tbsp turmeric powder
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp ground coriander
• ½ tsp ground cumin
• 2 cups water
• black pepper to taste
• ½ tsp crushed red pepper optional
• 3 tbsp cilantro
• 3 tbsp tomato paste

Instructions

 

• . In a deep non-stick pan heat olive oil over medium heat
• Add potatoes and cook for 5 minutes stirring only occasionally so potatoes begin browning
• Move potatoes to the side and add onions, garlic and ginger to the pan and cook for 5 minutes before stirring into the potatoes
• Cook for 5 more minutes until garlic, onion and ginger are getting very fragrant
• Make some space in the pan and add the mustard seeds and cumin seeds and cook for 2 minutes before stirring into the aromatic potatoes
• Add curry powder, garam masala, coriander, turmeric, smoked paprika and salt and mix into the potatoes
• Add tomatoes and cook for 2-3 minutes until tomatoes release their juices.
• Add chickpeas, water and tomato paste, cover and simmer until potatoes are fork tender and curry gravy has thickened.
• Lastly add cilantro, black pepper and crushed red pepper if using.

Notes

I highly recommend serving it with rice and a minted cucumber, yogurt salad.

Nutrition

Calories: 187kcalCarbohydrates: 38gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 612mgPotassium: 1066mgFiber: 7gSugar: 5gVitamin A: 1152IUVitamin C: 47mgCalcium: 71mgIron: 4mg

Keyword chickpeas, comfortfood, curry, dairyfree, glutenfree, one-pot, turmeric

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