This easy vegan chickpea curry with potatoes, peas, and carrots is perfect for quick weeknight dinners! It’s delicious, comforting, and packed with protein and nutrients. And it’s ready in only 30 minutes!
This vegan curry is one of my all-time favorites! I’ve made it so many times and it’s always a winner! We make it almost every week and it’s perfect to use up leftover vegetables.
It’s sooo good and the ultimate comfort food for me! Top it off with some cashews and cilantro and you’re good to go!
What You Need For This Vegan Chickpea Curry:
You can find all of the ingredients for this vegan chickpea curry in any regular grocery store.
You need:
- jasmine rice or brown rice
- one small onion
- two small potatoes (optional)
- one large carrot
- curry powder
- red curry paste
- full fat canned coconut milk
- vegetable broth
- cooked chickpeas
- frozen peas
- salt
- black pepper
- cashews (optional)
- fresh cilantro (optional)
As always, you can find the full ingredient list and detailed recipe instructions in a separate recipe box at the end of this post.
How to Make Vegan Curry:
STEP 1: Cook the rice according to the instructions on the package. I like to use Jasmine or brown rice.
STEP 2: In a large pan, heat some oil and sauté the onion for 2-3 minutes. Then add the potatoes and cook for another 3 minutes. Stir in the red curry paste and the curry powder and cook for another minute.
STEP 3: Add the coconut milk, vegetable broth, carrot, chickpeas, and peas and cook for about 20 minutes.
STEP 4: Season with salt and pepper and serve with cashews and cilantro.
Vegan Curry – Recipe Notes:
- Adjust the curry paste to your personal liking. The curry paste I used was rather mild. Sometimes I even use two teaspoons. But make sure to check yours before adding too much, so your curry doesn’t get too spicy.
- I included potatoes in the original recipe. However, if you want the vegan curry to be quicker, you can just leave them out. I make this vegan chickpea curry all the time and I think about half the time I’m not using potatoes. Cook the curry for about 15 minutes if you’re not using potatoes.
- Make sure to use canned full fat coconut milk for this recipe. I had some people making it with boxed coconut milk (like almond milk), which didn’t work out. You need the canned full fat coconut milk for a creamy curry.
- Serve the curry with brown rice for a healthier version.
- If you’re using potatoes for this vegan curry, make sure to cut them into small cubes. Otherwise the recipe will take longer.
- I used frozen peas for my vegan curry, but of course you can also use fresh green peas.
Vegan Curry – FAQs
Can vegans eat curry?
Yes, curry is a very vegan-friendly dish. It mainly consists of fresh vegetables, coconut milk, and curry paste. You can also use legumes like chickpeas.
However, many store-bought curry pastes contain shrimp, so make sure to check the labels or ask the waiter when you are eating out.
What veggies are good in curry?
I used carrots, potatoes, peas, and chickpeas for my vegan curry. However, there are also many other vegetables that are great in curry.
My favorites are:
- Cauliflower
- Green beans
- Broccoli
- Sweet potatoes
- Pumpkin
- Spinach
- Tomatoes
- Mushrooms
- Red bell peppers
Can you freeze curry?
Yes, in general curries freeze rather well. However, the coconut milk might look a bit grainy after defrosting.
If you have any leftovers, you can freeze them in an airtight container for up to three months. I always like to add a label on top, so I know when I cooked the meal.
How long will curry last in the fridge?
Curry will last about 4-5 days in the fridge in an airtight container. It might even be good for up to 7 days. But always make sure to check the food for any weird smells. Besides, don’t leave it on the counter for more than 2 hours after cooking.
Vegan Chickpea Curry – Health Benefits
This vegan chickpea curry is not only super delicious but also pretty healthy. It’s packed with nutrients and protein!
Chickpeas:
Chickpeas are sometimes also called garbanzo beans. They are very high in fiber and protein. One cup of chickpeas contains 15 g of protein and 13 g of fiber.
They also contain zinc, selenium, magnesium, and vitamin B-6. Besides, they’re also a great source of iron for vegans and vegetarians.
Chickpeas are very inexpensive and are a great addition to vegan meals.
They’ve got a lot more health benefits, such as helping to keep your appetite under control and managing your weight.
Peas:
Green peas are fairly low in calories and contain a variety of important vitamins and minerals.
Like chickpeas, they are also high in fiber and protein. Besides, they contain antioxidants. So the combination of peas and chickpeas is super good for you!
Carrots:
Orange carrots get their bright orange color from beta-carotene, which is an antioxidant. In the human body, it is converted to vitamin A.
Several studies propose that carrots can help to lower cholesterol levels and improve eye health.
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I hope you like this vegan curry recipe as much as we do around here.
If you give it a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina – xx
Easy Vegan Chickpea Curry with Potatoes
Ingredients
- Jasmine rice
- 1 small onion, cut into stripes
- 2 small potatoes, cut into small pieces
- 1 large carrot, cut into slices
- 1 teaspoon curry powder
- 1 teaspoon red curry paste (optional) adjust if the curry paste you're using is very spicy, mine was very mild
- 1 cup full fat coconut milk
- 1/2 cup vegetable broth
- 1 1/2 cups cooked chickpeas
- 1 cup frozen peas
- salt
- black pepper
- cashews (optional)
- fresh cilantro (optional)
Instructions
- Cook the Jasmine rice according to the instructions on the package.
- In a large pan, heat some oil and sauté the onion for 2-3 minutes. Then add the potatoes and cook for another 3 minutes. Stir in the red curry paste and the curry and cook for another minute.
- Add the coconut milk, vegetable broth, carrot, chickpeas, and peas and cook for about 20 minutes.
- Season with salt and pepper and serve with cashews and cilantro.
Notes
- I included potatoes in the original recipe. However, if you want the vegan curry to be quicker, you can just leave them out. I make this vegan chickpea curry all the time and I think about half the time I’m not using potatoes. Cook the curry for about 15 minutes if you’re not using potatoes.
- Make sure to use canned full fat coconut milk for this recipe. I had some people making it with boxed coconut milk (like almond milk), which didn’t work out. You need the canned full fat coconut milk for a creamy curry.
- Serve the curry with brown rice for a healthier version.
- If you’re using potatoes for this vegan curry, make sure to cut them into small cubes. Otherwise the recipe will take longer.
- I used frozen peas for my vegan curry, but of course you can also use fresh green peas.
Quick, easy, v tasty
Crowd pleaser of a curry! This is the only curry I’ve ever tried to make….and I dared make it for guests….curry loving,, meat eaters including a gastropub owner and chef. It was a real hit and zero leftover. I made a huge batch! (It scales up really well btw.) I did not have red curry paste so I used a green Thai paste although fearful it would ruin it, the opposite was true. Recipe was requested…and link forwarded! Thanks so much….I was truly nervous about the dinner party and it couldn’t have turned out better
I am going to make this tonight. I have some sweet potatoe. Will use that
Super delicious and REALLY filling! I also found it a little bland but adding extra curry powder, salt, and pepper solved the problem. The ingredients are easy to find and it wasn’t super hard to make! Thanks for the recipe!