Easy Spicy Curry Chickpea + Potatoes
Easy Spicy Curry Chickpea + Potatoes
Weeknight meals don't have to be boring or unhealthy just because they're easy! My Easy Spicy Curry Chickpea + Potatoes contains healthy fats, protein, and fiber with a spicy kick! It contains tender chickpeas (from a can!) and red baby potatoes simmered in a flavorful, thick gravy containing scotch bonnet peppers, garlic, soy, and curry powder. This is the easiest curry you will ever make!
The days are getting cold, so our recipes need to heat us up!
I've been loving stewed recipes this winter. There's something about a thick, hot, saucy dish that warms your belly and your heart. Plus, they are not generally a high-maintenance dish!
That doesn't mean that stews need to cook low and slow, either. Curries can be quick-cooking yet still highly flavored!
That's where my Easy Spicy Curry Chickpea + Potatoes was born! Tender chickpeas and potatoes are simmered until tender in a very spicy, savory sauce of coconut cream, scotch bonnet peppers, garlic, ginger, soy, and curry powder. Once done, you can serve this dish with mashed potatoes, rice, pita bread, or roti.
This full meal will fill you up on the healthiest of winter ingredients!
Does This Recipe Call for a Thickener?
While many curries are thickened for texture, it is not inherently necessary. My recipe is simmer for long enough to reduce slightly, but you may want a bit more thickness to the sauce.
All in all, it depends on how you like it! Thinner curries are great for dipping, so if you have roti or naan, you may opt for a thinner sauce.
If you like a thick stew, you can add a thickening agent to the sauce. Use 1 tablespoon at a time mixed with 1 tablespoon of water to dilute. Then pour the mixture into the sauce, simmering for an additional few minutes to activate the thickener.
Some thickening agents you can use are:
- Cornstarch (GF)
- Arrowroot starch (GF)
- Potato starch (GF)
- All-purpose flour
Ingredients in Easy Spicy Curry Chickpea + Potatoes
- 2 (15 oz.) cans chickpeas, drained + rinsed
- 1 lb. baby red potatoes, peeled + cubed
- 1 tablespoon extra virgin olive oil
- a (14 oz.) can full-fat coconut milk or cream
- 1 large carrot, peeled + chopped
- 3 garlic cloves, minced
- 1-3 scotch bonnet peppers, minced (you can also use habanero peppers)
- 1-ounce ginger root, diced
- 3-4 tablespoons organic vegetable stock
- 1 tablespoon vegan soy sauce
- 2 ½ tablespoons curry powder
- 1-2 fresh thyme sprigs
- 1 teaspoon ground allspice
- 1 teaspoon sea salt
- a teaspoon black pepper
- 1 tablespoon hot sauce, optional
- ½ teaspoon ground turmeric
For Garnish:
- Fresh thyme sprigs
- Green onion stalk, chopped
- Red pepper flakes
How to Make Easy Spicy Curry Chickpea + Potatoes
In a large skillet (12-inch) over medium-high heat, add the olive oil until heated. Add the minced garlic, scotch bonnet peppers, and ginger, sautéing until fragrant and golden. Add the curry powder, turmeric powder, allspice, salt, and black pepper, stirring until combined.
Pour in the coconut milk/cream, soy sauce, veggie stock, and hot sauce, stirring until combined. Let the mixture boil for a minute or so before adding the chickpeas, carrots, and cubed potatoes. Toss them in sauce, add in the thyme sprigs and reduce heat to simmer for about 15-20 minutes or until sauce thickens and the chickpeas + potatoes are cooked through and tender, stirring occasionally.
You can serve curry chickpea + potatoes with your favorite sides: roti skin, cooked basmati rice, pita bread, mashed potatoes, etc. Garnish with a few fresh thyme sprigs, chopped green onions (scallion), and sprinkles of red pepper flakes, if desired.
Bon Appétit!
Other Recipes You'll Love
If you are a fan of my Easy Spicy Curry Chickpea + Potatoes, then you will love these recipes, too!
- Vegan Curry Chickpea Mashed Potato Bowl
- Vegan Bolognese Pasta
- Hot Honey Chicken + Chocolate Waffles
- Easy Vegan Broccoli Alfredo Pasta
- Gluten-Free Coconut Lime Shrimp Pasta
MADE OUR RECIPE(S)?
If you make this Easy Spicy Curry Chickpea + Potatoes, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!
Easy Spicy Curry Chickpea + Potatoes
Ingredients
- 2 (15 oz.) cans chickpeas, drained + rinsed
- 1 lb. baby red potatoes, peeled + cubed
- 1 tablespoon Extra virgin olive oil
- 1 (14 oz.) can full-fat coconut milk or cream (See Notes!)
- 1 large carrot, peeled + chopped
- 3 garlic cloves, minced
- 1-3 scotch bonnet peppers, minced (You can also use habanero peppers)
- 1 ounce ginger root, diced (That's about 1-2 Tbsps)
- 3-4 Tbsps organic vegetable stock
- 1 tablespoon vegan soy sauce
- 2 ½ Tbsps curry powder
- 1-2 fresh thyme sprigs
- 1 teaspoon ground allspice
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon hot sauce, optional
- ½ teaspoon ground turmeric
GARNISH:
- Fresh thyme sprigs
- Green onion stalk, chopped
- Red pepper flakes
Instructions
COOK CHICKPEA + POTATOES IN CURRY SAUCE:
- In large skillet (12-inch) over medium-high heat, add the olive oil until heated. Add the minced garlic, scotch bonnet peppers, and ginger, sautéing until fragrant and golden. Add the curry powder, turmeric powder, allspice, salt, and black pepper, stirring until combined.
- Pour in the coconut milk/cream, soy sauce, veggie stock, and hot sauce, stirring until combined. Let the mixture boil for a minute or so before adding the chickpeas, carrots, and cubed potatoes. Toss them in sauce, add in the thyme sprigs and reduce heat to simmer for about 15-20 minutes or until sauce thickens and the chickpeas + potatoes are cooked through and tender, stirring occasionally.
- You can serve curry chickpea + potatoes with your favorite sides: roti skin, cooked basmati rice, pita bread, mashed potatoes, etc. Garnish with a few fresh thyme sprigs, chopped green onions (scallion), and sprinkles of red pepper flakes, if desired.
- Bon Appétit!
Tips & Tricks
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
- POTATOES: For an extra kick, you can always substitute baby red potatoes with baby Yukon potatoes, sweet potatoes (sliced in rounds), etc.
- COCONUT MILK FREE OPTION: If you'd prefer to make this curry recipe without coconut milk, you can substitute with Almond milk. NOTE: If you need the sauce to be a little thick, add 1 teaspoon of cornstarch, arrowroot starch, all-purpose flour, etc. if needed. Always mix thickeners with water to avoid lumps.
Nutrition
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Easy Spicy Curry Chickpea + Potatoes.
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