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:
- Vegetable Curry with Sweet Potatoes
- Cauliflower Recipes
- Sweet Potato Curry
- Vegetable Korma
- Mango Curry
- 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
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?
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!!!
This worked well in my slow cooker. Thanks.
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 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 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!