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
Super easy to make! Thanks :)
Glad you liked it, Frankie! :-)
This chick pea curry looks delicious, I make curry at home everyday.
Thanks, Swathi! I just LOVE curry. :-)
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 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. ;-)
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. :-)
Love it. That cashew is the one grabbed my attention! :)
So glad you like it, Uma!
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 the colors and flavors in this dish. I could go for a big bowl right now.
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. :-)
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!
This looks so comforting! Love everything about this easy peasy curry <3
Thanks, Leah!
this is the kind of meal i like to make and eat throughout the week..love cashews here.
Thanks, Dixya!
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. :-)
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. ;-)
Rice and potatoes…yes!! And in a delicious coconutty curry? Double yes!! Carb me up!
Haha! CARBS!! :D