Weeknight meals don't have to be boring or unhealthy just because they're easy! My Vegan Coconut Chickpea Curry with Potatoes contains healthy fats, protein, and fiber with a spicy kick! It contains tender chickpeas and baby potatoes simmered in a flavorful, thick gravy-like curry sauce containing herbs + seasonings, scotch bonnet peppers (optional), minced garlic, ginger, onions, carrots, bell peppers, coconut milk, veggie stock, turmeric and curry powder. This is the easiest curry you will ever make and it's a guaranteed family staple! Coconut milk-free + Gluten-free options.
The days will be getting cooler soon, so our recipes need to heat us up, am I right? Currently, I've been loving stewed recipes although summer isn't over yet. There's just something about a thick, hot, saucy dish that warms your belly and your heart all at once and this Vegan Coconut Chickpea Curry with Potatoes does just that! That doesn't mean that stews need to cook low and slow, either. Curries can be quick-cooking yet still highly flavored!
This coconut curry recipe boasts of tender chickpeas and potatoes that are simmered until succulent in a spicy (with the option of mild), savory sauce made from coconut milk/cream, herbs + seasonings, scotch bonnet peppers, garlic, ginger, veggies, turmeric, and curry powder. Once done, you can serve this dish with your own homemade naan bread, mashed potatoes, rice, pita bread, or roti. Plus, if you're a lover of curry dishes, then this Weeknight Jamaican Curry Chicken + Gnocchi, Spicy Coconut Curry Chicken Bowl, Easy Vegan Chickpea Curry Bowl, and Vegan Pumpkin Curry Butternut Squash is one for the books!
This full meal will fill you up on the healthiest of winter ingredients and easy staple ingredients that you can get at your local grocer. So, if you're looking for an easy to whip together meal, using simple ingredients, full of flavor + spice, entirely meatless without dairy, the option for gluten-free, and one that the entire family will enjoy----then this chickpea curry is the way to go!
In essence, curry is a dish that offers earthy, spicy, warming, with a hint of sweet notes. Overall, it's well-balanced and richly-spiced with savory flavors from the curry powder, coriander, cumin, allspice, and other herbs + spices.
Like the traditional curry chicken dish, this curry chickpea recipe contains easy to find spices like turmeric, salt, and black pepper. However, I've added a few additional herbs + spices for added flavor like curry powder, cumin, allspice, and red pepper flakes.
When it comes to making this Vegan Coconut Chickpea Curry with Potatoes recipe, the process comes in 3 easy steps:
Here’s what you need to make this Coconut Curry Chickpeas:
Basically, curry powder is a combination of dried spices often used in Indian cuisine, however, is rather popular amongst other cultures like Asian, Caribbean, etc.
For those of you who aren’t aware, another name for Chickpeas is Garbanzo Beans. They have been around for thousands of years and originate from the Middle East. Chickpeas have such a great texture and nutty flavor, which allows them to successfully pair well with a lot of other ingredients, especially in vegan and/or vegetarian recipes.
From creamy hummus to tasty curries and crispy falafel, chickpeas are a superstar ingredient that adds both fun and nutrition to your meals. Plus, they're a great source of protein, fiber, vitamins, and minerals.
While many curries are typically thickened for texture, it's not always necessary. In this plant-based curry recipe, the curry simmers for a sufficient amount of time to naturally reduce the sauce slightly. However, if you prefer a thicker sauce, you have the option to add a thickening agent.
It all comes down to personal preference! Thinner curries are perfect for dipping with Vegan Garlic Naan Bread or Cheesy Kale Garlic Bread, so if that's your style, you may prefer a thinner sauce. On the other hand, if you enjoy a thick and hearty stew-like consistency, you can add a thickening agent to the sauce.
Simply mix 1 tablespoon of a thickening agent with 1 tablespoon of water to dilute it, then pour the mixture into the sauce. Let it simmer for a few extra minutes to activate the thickening agent, and you'll achieve the desired thickness.
When it comes to the health benefits of Chickpeas, here are a few awesome reasons why you should probably add this simple ingredient to your diet more often:
If you've made this Vegan Coconut Chickpea Curry with Potatoes more than once or just want to switch things up, no worries! You can totally serve this curry dish with an array of sides of your choice like:
Ready to make these delicious vegan garlic naan breads to go with this Vegan Pumpkin Curry Butternut Squash? No worries---it's such a simple process and only requires that you take your time for perfection. First, you start by making the dough with the ingredients, then kneading the dough a bit before letting it rise for over an hour and doubles in size.
Then you cut the dough into 6 pieces, roll them out to the right size and shape, and add them to a hot skillet for the perfect cook. Flip, brush them with garlic butter, and repeat until all naan breads are complete! Wallah!
Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To gently reheat the leftovers, use a Dutch oven on the stovetop over medium-low heat. Alternatively, you can also use the microwave to reheat the dish as well.
Absolutely! You can actually use only turmeric instead of curry powder for the curry sauce, if desired. While using just turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.
Of course! To make this recipe ahead of time, simply cook the chickpeas + potatoes in the sauce and let it cool completely before storing it in an airtight container and refrigerate for up to 2 days. Then once ready to serve, add the curry to simmer to reheat and plate with your fave side.
Other than the herbs + spices, the ingredients that add a bold, savory flavor are garlic and ginger which are sautéed in the beginning.
The best consistency for curry should be where it's thick enough to coat all of the ingredients in the dish, but liquid-y enough to be drizzled atop your rice or veggies or to be dipped with flatbread, pita, or naan bread.
Yes! If you'd like to use an alternative to olive oil, you can also use melted vegan butter, coconut oil, or grapeseed oil.
For an extra kick, you can always substitute baby red potatoes with baby Yukon potatoes, sweet potatoes (sliced in rounds), etc.
Absolutely! 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.
Yup! To ensure that this dish is entirely Gluten-Free, simply make sure that you use a GF-friendly coconut milk as well as the veggie stock and canned chickpeas.
Definitely! This is a great curry recipe to mix and match the ingredients/toppings. For added nutrients, fiber, and color, add your favorite veggies. You can add roasted cauliflower, tofu/tempeh, chickpeas, broccoli, bell peppers, asparagus, green peas, roasted herb tomatoes, mushrooms, or leafy greens (spinach, collard greens, etc.).
All will be delicious! And you can roast the veggies alongside the butternut squash so everything is ready at the same time, if you want more of a 'crunch' or caramelized flavor. And fewer dishes!
If you are a fan of my Vegan Coconut Chickpea Curry with Potatoes, then you will love these family-friendly vegan dinner recipes, too!
If you tried this Vegan Coconut Chickpea Curry with Potatoes recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.