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!
Much better than the last curry I tried. I used one large baking potato. One can of chickpeas was slightly more than 1.5 cups, so I just threw in the whole can. Even with the curry powder and paste, it still came out bland, so I plan on adding some cayenne pepper to zing it up.
My family loved this recipe! It’s super yummy and so easy to make, perfect week night dinner! I used sweet potato instead, but it turned out great! Will definitely make this again.
A tip if you want potatoes but are short on time, just microwave them whole for a few minutes first :p
Thanks for the tip, Ally! I actually do this to make “baked potatoes” sometimes with guacamole for a quick lunch. I’ve never thought of using this technique for other recipes as well. :-)
Interesting recipe
I made this tonight and it turned out divine! Trader Joe’s did not have curry paste so I used a premade curry sauce and it worked well. Thank you for sharing! Looking forward to reading more of your recipes :)
I tried it last night! So easy and so good! I put more curry since I like spicy stuff and we added sambal oelek! My boyfriend is not a big fan of coconut milk, but he enjoyed the meal :) We’ll definitely cook it again!
You have in the recipe to add 1 1/2 cup of chick peas…Are these suppose to be cooked before adding them…I brought the ones in the bag and thought…”Should I have gotten the ones in the can, but I don’t eat foods from the can. So, do I need to cook these first or do they thoroughly cook during the time stated in the recipe…
If you buy them in a bag they are not cooked, so you would need to pre-cook them by following the instructions on the bag and then add it to the recipe. The chickpeas in the can are precooked and you simply have to rinse them.
thanks for asking this question. i’ve never cooked with chippers and didn’t know which ones to buy. can’t wait to surprise my wife with this one.
I’m so sorry for my late reply! I just saw your comment. I used cooked chickpeas for this recipe. The cooking time is not long enough for them to be cooked. I usually cook dried chickpeas in my instant pot but you can also use canned chickpeas. :-)
Hi, this looks great. I’m an experienced curry maker and I’m looking forward to making this. I’ll be making it in a trailer tent awning at a festival, for 6 people, including 2 veggies and 1 vegan. My question is, do you think it will freeze? Ideally, I like to make a few dishes ahead of time, then let then defrost in the coolbox over a few days. It helps keep everything cool and makes cooking in the tent awning much easier.
This dish was everything it was advertised to be! My whole family enjoyed it including my pescatarian husband, my picky 9 year old and my vegan 2 year old. This will definitely be a weekly staple! I followed the recipe except I used the whole bag of peas since the bag of organic frozen peas is relatively small. I used about 6 red potatoes since that’s what I had on hand. And I added a bit of Jamaican jerk seasoning. I loved the simplicity of ingredients and that the prep time was truly not extensive. Thank you so much for sharing!!!!
I bet this tastes great, but the coconut milk alone has 50g of saturated fat, 25g per serving. What is the nutritional break down for the whole dish?