The other day, I realized that I haven’t posted a recipe with rice on the blog yet! I could hardly believe it because we actually have rice at least once or twice a week, so here’s one of my all-time favorites: a super easy vegan chickpea curry with potatoes, carrots, and peas. I just can’t believe I haven’t shared this recipe with you yet!!
There’s just something about rice and potatoes that I absolutely LOVE! Can’t get enough carbs, right?
This vegan chickpea curry has been our “Thursday meal” for quite a while now. I usually don’t make any meal plans for the week, but Flo and I both love curries and as we’re usually pretty busy on Thursdays we want something quick, easy, and delicious after a long day. And over time, Thursday just became our curry day. Sometimes we leave out the potatoes if we want it to be even quicker, but mostly we stick with the recipe below. Top it off with some cashews and cilantro and you’re good to go! It’s sooo good and the ultimate comfort food for me!
We spent two weeks in Thailand last September and I was literally in curry heaven!! However, it actually took me a while to enjoy these Thai curries. On our first or second day, we had dinner right at the beach (we absolutely fell in love with these little beach restaurants) and I ordered a vegan Thai curry and it was soooo spicy! I could hardly eat it and my lips were burning. Lesson learned!
So the next night, I asked them if they could make it a lot less spicy and the rest of our vacation I ended up with vegan curries that were seriously out of this world. My favorite was a Thai curry called massaman. It contains coconut milk, potatoes, roasted peanuts, tofu and lots of spices. As soon as I’ve figured out how to make it, I’ll share it with you guys. Oh, and it’s always important to let them know that you don’t eat any animal products, so they can just leave out the fish sauce and sub it with soy sauce instead.
I hope you like this easy vegan chickpea curry as much as I do! It’s loaded with protein (chickpeas and peas both are a great source of protein), so it’s perfect for vegans and vegetarians.
Let me know if you give this veggie curry a try! As always, I love hearing from you guys!
Have a great weekend! xx
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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- 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 chickpeas
- 1 cup frozen peas
- salt
- black pepper
- cashews (optional)
- fresh cilantro (optional)
Ingredients
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- 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.
Rice and potatoes…yes!! And in a delicious coconutty curry? Double yes!! Carb me up!
Haha! CARBS!! :D
Rice has made quite a delicious debut I think, that bowl looks amazing! I need to show up at your house on a Thursday! For being your busy day you still eat well. But actually it sounds really easy, much easier than it looks! And I love these photos, just glowing with curry beauty. Another reason I want to go to Thailand, land of the curries. But for now I will just have to make it at home :)
Thanks, Natalie! :-) You totally should! And don’t forget to bring some of your awesome fruity desserts. ;-)
Since I’ve tried my first curry, I’ve been hooked. So when I see some new curry recipe, I’m quite eager to try it asap, and this potato chickpeas curry seems just like the next guest recipe in my kitchen :)
Thanks, Jasmin! Let me know if you give it a try. :-)
this is the kind of meal i like to make and eat throughout the week..love cashews here.
Thanks, Dixya!
This looks so comforting! Love everything about this easy peasy curry <3
Thanks, Leah!
Beautiful photos, Sina! I love curry and this one sounds delicious! So simple, yet so flavorful!
Thanks, Jenn! Totally agree with you, that’s the best thing about curries!
A fab looking curry! Your photos are beautiful and i love all those healthy ingredients. I adore potatoes in curry. There is something about the floury texture and the sweetness that I love.
Thanks, Mel! Curries are just AMAZING! I could probably eat them every day. :-)
Love the colors and flavors in this dish. I could go for a big bowl right now.
At least all the carbs are countered with vegan protein! The recipe looks yummy and since I’m a fan of curry, it’ll be on my list to try.
Let me know if you give it a try, Nicole. :-)
Love it. That cashew is the one grabbed my attention! :)
So glad you like it, Uma!
I love curries. And this exactly the kind I like. Got to love that potato and chickpea combination. I can’t wait to make this!
I do too, Amanada! They’re so good and easy. :-)
This looks wonderful Sina! You’re lucky I’m an ocean away or I’d be showing up at your house for curry next Thursday! :)
Haha! Would be great to have you hear on Thursday, Gin. ;-)
So curry is not my favorite flavor, but I know so many people that love it and this dish just looks so gorgeous! And I love love chickpeas and potatoes so I would totally eat this, just without the curry sauce. Is that allowed?! LOL Is this the same curry dish you posted on our sharing thread? If so, then it’s the one that was a huge hit with my readers!
Haha! Of course that’s allowed, Sophia. :D But the curry flavor is really mild, so you might even like it. And yes, it’s the same curry I posted on our sharing thread. So glad your readers liked it! :-)
This chick pea curry looks delicious, I make curry at home everyday.
Thanks, Swathi! I just LOVE curry. :-)
Super easy to make! Thanks :)
Glad you liked it, Frankie! :-)
I made this last night and it turned out good!! Next time, I’ll add Srircha when it’s cooking and more red curry paste. Thanks for sharing!
This was delicious! Thank you!
Thanks for your comment, Deb! So glad you liked it. :-)
Made it twice this week! I used sweet potatoes & added black beans this time.
Hi Deb, So glad you liked it! I also love making it with sweet potatoes. :-)
I was not able to find red curry paste without lemon grass so I used Yeoman’s curry sauce from a can and it came out beautiful!
This worked well in my slow cooker. Thanks.
This was very very good and easy to make. Even my young daughter who is a little picky liked it. Not too spicy at all!!!
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?
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!!!!
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.