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Easy Vegan Chickpea Curry with Potatoes
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Easy Vegan Chickpea Curry with Potatoes

This easy vegan chickpea curry with potatoes, peas, and carrots is perfect for quick weeknight dinners! It's one of my all-time favorites! So yummy! 
Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3 servings
Calories 404kcal
Author Sina

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.

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