What is the perfect food for chilly autumn or winter evenings? There’s no questions – this vegan potato and chickpea curry. Why? Because it’s incredibly filling, satisfying, delicious and warming. Just what your body wants during the cold months! Besides that, this curry is perfect for the festive season. Whether it’s Thanksgiving or Christmas, it’ll be a perfect addition to your holiday table!
There are loads of different curry variations. I first tried Massaman curry aka Thai’s potato curry when I was living in Thailand for 2 months in 2016. This curry is usually made with chicken or pork but, of course, I got myself a vegan version.
To me, potatoes in a curry seemed a bit weird at first. After all, potatoes are not the most common veggie that you see in a curry. But to my surprise – it was absolutely delicious! It was so good that I created a very similar version myself – vegan potato and chickpea curry.
I decided to add chickpeas to make this curry even more nutritious and satisfying. So satisfying that you can eat it on its own – you don’t need to serve rice with it (but you can if you want to, of course!). These are good news for all the gluten-free fellas!
Speaking about nutrition, this potato and chickpea curry is all wholesome and good for you. Believe it or not, potatoes are a great source of vitamin C and many minerals like potassium, manganese, and phosphorus. But chickpeas are rich in vitamins B, filled with fiber and a good source of iron.
With all these benefits in mind, let’s head to the recipe! 🙂
Vegan Potato And Chickpea Curry
Makes 4 servings
- 4 medium-sized potatoes (about 450g)
- 1 cup cooked chickpeas
- 1 can (400ml) diced tomatoes
- 1 can (400ml) full-fat coconut milk
- 1 onion
- 3 large garlic cloves
- 1 chili pepper, finely chopped (or 1/2 chili pepper if you’re not a fan of spicy food)
- 1 tsp. cumin seeds
- 1 tsp. yellow mustard seeds
- 1 tsp. turmeric powder
- 1 tsp. garam masala
- 1/2 tsp. salt (I use Himalayan)
- 3 bay leaves
- fresh spring onions for garnishing
- olive oil for cooking
- Heat a large pan over medium heat and add some olive oil. When the oil is hot, add mustard and cumin seeds. Fry the spices for a few minutes until cumin changes the color. Be very careful not to burn them!
- While the spices are frying, finely chop the onion and add to the pan (after the cumin and mustard seeds have cooked). Then finely chop the garlic and add to the pan. Sautee for 5 minutes until the onion becomes translucent.
- Add a can of diced tomatoes and stir in the rest of the spices – chopped chili pepper, whole bay leaves, turmeric, garam masala, and salt. Let it sauté for 3 minutes.
- Peel the potatoes and chop them into bite-size pieces (see in the photo above).
- Add the chopped potatoes to the pan, stir well until they’re evenly coated with the tomatoes. Lastly, add the coconut milk, stir well and let it cook for 15 minutes.
- Add the chickpeas, stir well and let it cook for additional 15 to 20 minutes until the potatoes are fork tender. Turn off the heat and allow the curry to sit in the pan for 10 more minutes – it’ll thicken up and become very creamy.
- Garnish with fresh spring onions and serve.