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!
Why This Recipe Works
This recipe is one of my all-time favorite. 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 the ultimate comfort food!
This recipe is not only super delicious but also pretty healthy. It’s packed with nutrients and protein!
Chickpeas and peas are both very high in fiber and protein. Chickpeas are also a great source of iron.
Red curry paste and curry powder provide this curry with lots of flavor. It’s very easy to adjust the amount of spiciness. My recipe is rather mild, but go ahead and use more of the curry powder and the curry paste to make it spicier.
Canned coconut milk makes it super creamy. Freshly chopped cilantro and cashews add even more flavor and make this curry super decadent.
What Goes Into This Recipe
- Red Curry Paste – make sure to use a vegan brand. Not all brands are vegan as some contain shrimp paste, so always check the label.
- Cooked Chickpeas – You can use canned chickpeas or cook dried chickpeas in your Instant Pot.
- Curry Powder – The curry powder I use is relatively mild, so adjust the amount of curry powder as needed.
- Coconut Milk – Use full-fat canned coconut milk.
How To Make This Recipe
1. Step: Cut the carrots and the onion into strips. Cook the rice according to the instructions on the package. I like to use Jasmine or brown rice.
2. Step: 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.
3. Step: Stir in the red curry paste and the curry powder and cook for another minute.
4. Step: Add the coconut milk, vegetable broth, carrot, chickpeas, and peas.
5. Step: Cook for about 20 minutes. Season with salt and pepper and serve with cashews and cilantro.
Recipe Notes:
- Adjust the curry paste to your personal liking. The curry paste I used was rather mild.
- I included potatoes in the original recipe. However, if you want the recipe to be quicker, you can just leave them out. Cook the curry for about 15 minutes if you’re not using potatoes.
- Serve the curry with brown rice for a healthier version.
- I used frozen peas, but of course you can also use fresh green peas.
FAQs:
Can You Freeze This Recipe?
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 This Recipe Last?
It will last about 4-5 days in the fridge in an airtight container. Don’t leave it on the counter for more than 2 hours after cooking.
Related Recipes:
- Chana Masala
- Vegetable Curry with Sweet Potatoes
- Massaman Curry
- Sweet Potato Curry
- Vegetable Korma
- Thai Pineapple Fried Rice
- Vegan Butter Chicken with Cauliflower
I Love To Hear From You Guys!
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 it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Easy Vegan Chickpea Curry with Potatoes
Ingredients
- 1 cup rice (Jasmine or brown 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 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
- Adjust the curry paste to your personal liking. The curry paste I used was rather mild.
- I included potatoes in the original recipe. However, if you want the recipe to be quicker, you can just leave them out. Cook the curry for about 15 minutes if you’re not using potatoes.
- Serve the curry with brown rice for a healthier version.
- I used frozen peas, but of course you can also use fresh green peas.
- This recipe freezes well. You can freeze it in an airtight container for up to three months.
- It will last about 4-5 days in the fridge in an airtight container. D
I made this tonight, couldn’t fault it… perfect!
I added extra curry powder and used miso instead of red curry paste, I did have to thicken it a little with cornflour, not sure what happened there, but it was lovely. It will definitely be a regular dish here.
Made this for dinner. Easy and yummy :)
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!