SHARE

Easy Spicy Curry Chickpea + Potatoes

For the most flavorful curry in under an hour, my Easy Spicy Curry Chickpea + Potatoes is the ultimate weeknight meal!

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!

Easy Spicy Curry Chickpea + Potatoes

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!

Easy Spicy Curry Chickpea + Potatoes

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.

Easy Spicy Curry Chickpea + Potatoes

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

Easy Spicy Curry Chickpea + Potatoes

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 1/2 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
  • 1/2 teaspoon ground turmeric

Easy Spicy Curry Chickpea + Potatoes

For Garnish:

  • Fresh thyme sprigs
  • Green onion stalk, chopped
  • Red pepper flakes

Easy Spicy Curry Chickpea + Potatoes

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!

Easy Spicy Curry Chickpea + Potatoes

Other Recipes You’ll Love

If you are a fan of my Easy Spicy Curry Chickpea + Potatoes, then you will love these recipes, too!

Easy Spicy Curry Chickpea + Potatoes

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

Easy Spicy Curry Chickpea + Potatoes

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Serves: 4 servings
Print It Pin It

Ingredients

  • 2 (15 oz.) cans chickpeas, drained + rinsed
  • 1 lb. baby red potatoes, peeled + cubed
  • 1 Tbsp 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 Tbsp vegan soy sauce
  • 2 1/2 Tbsps curry powder
  • 1-2 fresh thyme sprigs
  • 1 tsp ground allspice
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 Tbsp hot sauce, optional
  • 1/2 tsp 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 tsp of cornstarch, arrowroot starch, all-purpose flour, etc. if needed. Always mix thickeners with water to avoid lumps.

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Easy Spicy Curry Chickpea + Potatoes.

Shanika

Love this Post? SHARE!

LOVE THIS RECIPE?
LET US KNOW!

Your email address will not be published. Required fields are marked *

Love this Recipe?