• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Vegan Heaven

  • Home
  • Recipes
  • Going Vegan
  • About
    • About Me
    • Impressum
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
  • ×
    • a hand dipping tortilla chips in a bowl with vegan nacho cheese
      Vegan Nacho Cheese
    • a hand holding a white bowl of sweet potato curry with rice over a wooden board
      Sweet Potato Curry
    • a grey plate with black bean pasta with bell pepper, lime wedges, and fresh cilantro on a wooden board
      Black Bean Pasta
    • yellow curry with bell pepper and carrots over brown rice in a grey bowl
      Yellow Curry
    • a blue and white bowl with millet porridge with a spoon with a pear and a cup of coffee in the background
      Millet Porridge
    • turmeric energy balls in a blue bowl with a glass of smoothie in the background
      Ginger Turmeric Energy Balls
    • a cast iron skillet with pasta with bell pepper on a white wooden board
      Vegan Pasta Rasta
    • Vegan Lentil Soup in two white and brown pots on a marble counter top with a spoon and bread on the side
      Vegan Lentil Soup
    • Vegan Parmesan cheese in a glass jar with a white spoon on a wooden board
      Vegan Parmesan Cheese
    • vegan dal with rice in a white bowl with a spoon on a marble countertop
      Red Lentil Dal
    • a pot with one pot pasta with leek and tofu on a marble countertop
      One Pot Pasta with Leek and Smoked Tofu
    • a cast iron pan with Tuscan pasta with sun-dried tomatoes and spinach on a white wooden board
      Vegan Tuscan Pasta

    Easy Vegan Chickpea Curry

    Published: Mar 19, 2021 by Sina · This post may contain affiliate links · 59 Comments

    13.5K shares
    • Facebook
    Jump to Recipe Print Recipe
    a collage of two photos of this recipe with a text overlay

    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!

    two bowls of vegan chickpea curry on a white wooden surface with cilantro, cashews, and a small bowl of lime wedges on the side

    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 

    ingredients that go into this recipe on a marble countertop with labels

    • 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 

    step-by-step photos of the preparation of a vegan chickpea curry

    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. 

    vegan chickpea curry in a black pan with a wooden spoon on a marble counter top

    5. Step: Cook for about 20 minutes. Season with salt and pepper and serve with cashews and cilantro.

    vegan chickpea curry with jasmine rice in a black bowl on a white wooden surface with limes and another bowl in the background

    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.

    vegan curry in a black bowl with Jasmine rice, cilantro, and a lime wedge on a white wooden surface

    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!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Sina 

     

    Easy Vegan Chickpea Curry with Potatoes

    Easy Vegan Chickpea Curry with Potatoes

    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!
    4.74 from 34 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Vegan, Vegetarian
    Prep Time: 5 minutes mins
    Cook Time: 25 minutes mins
    Total Time: 30 minutes mins
    Servings: 3 servings
    Calories: 404kcal
    Author: Sina

    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
     
     
     

    Nutrition

    Calories: 404kcal | Carbohydrates: 46g | Protein: 12g | Fat: 21g | Saturated Fat: 17g | Sodium: 429mg | Potassium: 1151mg | Fiber: 12g | Sugar: 8g | Vitamin A: 3850IU | Vitamin C: 41.7mg | Calcium: 111mg | Iron: 8mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

    More Recipes

    • vegetable biryani in a white pan on a wooden board with parsley and mint in the background
      Vegetable Biryani
    • five vegan zucchini bread slices on a marble counter top with more zucchini bread on a wooden board in the background and chocolate chips on the side
      Vegan Zucchini Bread
    • a white bowl with green bean salad with tomatoes and kidney beans on a wooden board
      Green Bean Salad
    • a grey bowl with spinach tomato pasta on a wooden board
      Spinach Tomato Pasta

    Reader Interactions

    Comments

    1. Jeanne

      June 11, 2018 at 9:44 pm

      4 stars
      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.

      Reply
    2. Kathy

      May 23, 2018 at 5:54 pm

      5 stars
      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.

      Reply
    3. Ally

      January 25, 2018 at 5:44 pm

      A tip if you want potatoes but are short on time, just microwave them whole for a few minutes first :p

      Reply
      • Sina

        January 26, 2018 at 6:04 pm

        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. :-)

        Reply
    4. Luis

      December 20, 2017 at 2:26 pm

      Interesting recipe

      Reply
    5. Amanda

      September 24, 2017 at 2:52 am

      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 :)

      Reply
    6. Chantal

      September 19, 2017 at 3:01 pm

      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!

      Reply
    7. Vanessa

      September 13, 2017 at 11:25 pm

      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…

      Reply
      • Chantal

        September 19, 2017 at 3:05 pm

        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.

        Reply
      • tennessee

        October 12, 2017 at 7:35 pm

        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.

        Reply
        • Sina

          November 23, 2017 at 5:19 pm

          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. :-)

    8. Annabel

      August 08, 2017 at 4:54 pm

      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.

      Reply
    9. Jazimine

      June 21, 2017 at 4:08 pm

      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!!!!

      Reply
    10. Nancy

      April 19, 2017 at 10:20 pm

      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?

      Reply
    11. Kerry

      April 09, 2017 at 4:28 am

      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!!!

      Reply
    12. Kathleen

      March 21, 2017 at 4:08 pm

      This worked well in my slow cooker. Thanks.

      Reply
    13. Shennae Davies

      February 13, 2017 at 12:17 pm

      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!

      Reply
    14. Deb

      October 03, 2016 at 11:31 pm

      This was delicious! Thank you!

      Reply
      • Sina

        October 04, 2016 at 9:01 am

        Thanks for your comment, Deb! So glad you liked it. :-)

        Reply
        • Deb

          October 05, 2016 at 11:22 pm

          Made it twice this week! I used sweet potatoes & added black beans this time.

        • Sina

          October 07, 2016 at 10:08 am

          Hi Deb, So glad you liked it! I also love making it with sweet potatoes. :-)

    15. dks64

      June 14, 2016 at 4:37 pm

      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!

      Reply
    « Older Comments
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

    Popular Recipes

    • Lemon Spaghetti with Spinach
      Lemon Spaghetti with Spinach (One Pot)
    • One Pan Mexican Quinoa in a black pot on a white wooden countertop with limes and parsley on the side
      One Pan Mexican Quinoa
    • a hand eating roasted chickpeas out of a small white bowl on a marble counter top
      Roasted Chickpeas
    • Thai Pineapple Fried Rice Recipe (Vegan)
      Thai Pineapple Fried Rice Recipe (Vegan)
    • Vegan meatballs with Spaghetti
      Vegan Meatballs with Spaghetti
    • Creamy Vegan One Pot Pasta (Asian Style)
      Creamy Vegan One Pot Pasta (Asian Style)

    Grilling

    • six grilled vegetable kabobs on a white plate on a marble countertop sprinkled with fresh herbs
      Vegetable Kabobs
    • Black Bean Patties (Vegan & Grillable)
      Vegan Black Bean Burgers (Grillable!)
    • Vegan Potato Salad with Pickles in a Bowl
      Vegan Potato Salad
    • a hand dipping a piece of bread into a bowl of vegan dip
      Creamy Vegan Dip with Dates
    • two tofu vegetables skewers with pineapple and red bell pepper on a plate with brown rice
      Tofu Vegetable Skewers
    • a stack of lentil burgers on a white plate with a bowl of salad in the background
      Lentil Burgers
    Sina Weber, Blogger

    About Sina

    As a mom of twins, I know how busy life can be. So if you're looking for easy and quick vegan recipes the whole family loves, this is the right place for you!

    Learn more about me →

    Popular Recipes

    • Lemon Spaghetti with Spinach
      Lemon Spaghetti with Spinach (One Pot)
    • One Pan Mexican Quinoa in a black pot on a white wooden countertop with limes and parsley on the side
      One Pan Mexican Quinoa
    • a hand eating roasted chickpeas out of a small white bowl on a marble counter top
      Roasted Chickpeas
    • Thai Pineapple Fried Rice Recipe (Vegan)
      Thai Pineapple Fried Rice Recipe (Vegan)
    • Vegan meatballs with Spaghetti
      Vegan Meatballs with Spaghetti
    • Creamy Vegan One Pot Pasta (Asian Style)
      Creamy Vegan One Pot Pasta (Asian Style)

    Healthy Recipes

    • Greek Pasta Salad in a Bowl with a Salad Server
      Greek Pasta Salad with Easy Greek Vinaigrette
    • a white bowl with quinoa black bean salad on a marble countertop with limes in the background
      Quinoa Black Bean Salad
    • a grey bowl with brown rice, lettuce, guacamole, and sofritas with a fork
      Sofritas
    • Chickpea Salad in a white bowl with a wooden spoon and two lemons in the background
      Vegan Chickpea Salad
    • Vegan Pad Thai on a white plate with limes in the background and a hand picking up some noodles with chop sticks
      Vegan Pad Thai
    • Easy Vegan Chickpea Curry with Potatoes
      Easy Vegan Chickpea Curry

    Footer

    Impressum/Legal Notice
    Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter

    Affiliate Disclaimer:

    Some posts may contain affiliate links, which means that if you click on one of the product links and actually decide to buy it, I’ll receive a small percentage of the total price - of course this does not cause any extra costs for you. I only recommend products that I personally love and use regularly.

    Copyright © 2025 by Vegan Heaven · Privacy Policy