The best vegan chickpea and potato curry recipe.
Updated: Sep 22, 2020
I love curry, it’s simple to cook, cheap to make and I normally have all the ingredients I need to make this amazing curry in the pantry or fridge/freezer. This is an original curry recipe which I have developed over the years, picking up many tips from my Asian friends and everyone who has tried it loves it too, even my friend Jasmine who hates chickpeas.
It’s a great recipe for dinner parties or for using up vegetables that are going out of date.
This chickpea curry recipe puts the potato first. Normally the chickpea comes first but with this recipe under the flavoursome influence of Indian spices including Masala and other fragrant ingredients such as ginger, coconut milk and tomatoes this recipe makes the good old potato shine. The combination of smooth potatoes and chickpeas offer a fulfilling base to this curry recipe and acts as a great alternative to meat-based curries.
Chickpeas go with everything including salad. Add Chaat spices for a health snack
THE BEST CHICKPEA AND POTATO CURRY RECIPE
COST PER SERVING: £1.83
Serves 6 people
NUTRITIONAL INFORMATION: Per Serving %RI
321 calories; 11.6 g total fat; 1.1 g saturated fat; 533 mg sodium. 796 mg potassium; 46.5 g carbohydrates; 8.8 g fiber; 7 g sugar; 8.9 g protein; 968 IU vitamin a iu; 29 mg vitamin c; 35 mcg folate; 78 mg calcium; 2 mg iron; 64 mg magnesium;
2 x tablespoons coconut oil
½ medium white onion, diced
2 x cloves garlic, minced
2 x tablespoons curry paste, mixed with 2 tablespoons of cold water
1 x tablespoon of tomato pure
1 x teaspoon of Garam Masala powder
1 x tin of tomtaoes
1/2 x can of coconut milk
2 x cups vegetable stock (480 mL)
3 lb potato (1.3 kg), cubed
1 x cup fresh onions ( 50 g), sliced
A healthy sprig of fresh parsley, chopped
A healthy sprig of fresh coriander, chopped
15 oz chickpeas (425 g) or 2-cans, drained and rinsed
pepper, to taste
Salt to taste
Herbs and spices are important in the fight against disease. Eat as many as you can and often
Heat coconut oil in a large stockpot over medium-high heat and add the onion, tomato pure and garlic and saute until soft. (about 2-3 minutes)
Add the curry paste and the Garam Masala powder to the mixture.
Add half of the vegetable broth and all of the potatoes, making sure the potatoes are coated in the spices, stir to combine.
Add the onions and parsley. Season with pepper. Cook until the sauce is thick and the potatoes are almost tender, about 20 minutes.
Add the chickpeas and the remaining vegetable broth, and mix.
Pour in the tinned tomatoes and coconut milk and bring to a steady simmer.
Once the potatoes are cooked give the pan a shake to make the potatoes fluffy
Cook on medium-low heat until the potatoes and chickpeas are tender and the sauce thickens. (about 20 minutes)
Add a little salt and pepper.
Just before serving stir in the parsley and coriander and serve with vegan yogurt. (I use alpro)
Serve with rice of your choice
I hope you enjoy this recipe, and remember if you like it with more or less herbs and spices you can adapt it to your taste.
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You may like to read some of my vegan recipes:
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