Vegan Potato and Chickpea Curry
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Vegan Potato and Chickpea Curry
This Easy Vegan Chickpea Curry Bowl is cozy, creamy, and full of flavor—basically weeknight dinner goals on a bed of garlicky mashed potatoes! Completely Dairy-free & Gluten-free. Slow Cooker + Coconut-free Option.
What Makes this Chickpea Curry So Good?
When it comes to my vegan recipes, I always ensure that FLAVOR is the main focus. Too often, vegan dishes are seen as tasteless, uncreative foods that require a huge sense of bravery to devour. --But trust me, this isn't the case with this Easy Vegan Chickpea Curry Bowl. I often find myself thoroughly enjoying my vegan dishes more than meat-filled ones at times. Like this cheesy, gooey Ultimate Vegan Mac + Cheese or these delicious Baked Vegan Black Bean Tacos are some of my all-time favorite weeknight plant-based recipes.
But y'all, today we are here for this Easy Vegan Chickpea Curry Bowl-- a completely plant-based curry that is FULL OF FLAVOR. Whether you're a seasoned vegan, exploring plant-based options, or simply looking to add more variety to your meals, this vegan curry bowl is sure to satisfy your cravings with its comforting aromatic flavors. It's a true crowd-pleaser! Plus, this Weeknight Jamaican Curry Chicken + Gnocchi is truly one for the books!
Jump to:
- What Makes this Chickpea Curry So Good?
- Why You’ll Love This Vegan Chickpea Curry Bowl
- Vegan Potato and Chickpea Curry Ingredients
- Does This Vegan Potato and Chickpea Curry Recipe Call for a Thickener?
- What Are Chickpeas?
- Are Canned or Cooked Chickpeas Better?
- Are Chickpeas Healthy?
- The Best Ways to Cook Mashed Potatoes
- Vegan Potato and Chickpea Curry Q + A's
- More Delicious Curry + Spicy Recipes to Try!
- MADE OUR RECIPE(S)?
- Vegan Potato and Chickpea Curry
Love curry? Try this Spicy Butter Chickpeas plant-based curry recipe next or this Vegan Pumpkin Curry Butternut Squash for my pumpkin lovers! Or if you aren't restricted to meatless dishes, this Spicy Coconut Curry Chicken Bowl is one an easy weeknight meal the books.
Why You’ll Love This Vegan Chickpea Curry Bowl
- Bursting with vibrant + flavorful spices.
- Easy weeknight meal
- Hearty chickpeas provide a satisfying texture.
- Quick + easy vegan recipe for busy days.
- Versatile & customizable to suit your taste.
- Perfect for a cozy and comforting meal.
- Meal-prep friendly!
- Delightfully satisfying for vegans and non-vegans alike.
Vegan Potato and Chickpea Curry Ingredients
Here’s what you need to make this Vegan Chickpea Curry aka the best easy weeknight meal:
MASHED POTATOES:
- Potatoes. Use russet or Yukon gold potatoes for the best texture.
- Butter. I recommend using softened vegan butter (at room temp.) so you can control the creaminess unless your potatoes are extremely hot.
- Garlic powder. For the garlic flavor goodness.
- Dried parsley. You could also use oregano, thyme, or basil if you prefer.
- Almond milk. Feel free to use any plant-based milk for extra creaminess if needed.
- Dairy-free cheese shreds: (cheddar, mozzarella, or a mix): Brings a cheesy, umami flavor i find the brand Violife to be 'cheesy' and melts well.
- Pinch of sea salt.
CURRY CHICKPEAS:
- Chickpeas. I used canned chickpeas that has been drained + rinsed.
- Grapeseed oil. You can also use Olive oil.
- 3 garlic cloves, minced
- Red onion.
- Bell pepper. Chopped (optional)
- Green onions stalks. Crushed or chopped
- Fresh thyme sprigs. Adds an herby and earthy undertone.
- Carrot. Peeled + chopped.
- Potatoes. Peeled + cubed, use russet or Yukon.
- Grape tomatoes. Halved (Best if roasted, optional)
- Ginger root. Peeled + minced.
- Habanero peppers. Whole (optional)
- Coconut milk. Full-fat coconut cream or milk. Creates a rich and creamy curry sauce.
- Vegetable stock. Adds depth and enhances the overall taste.
- Curry powder. Gives the dish its signature aromatic flavor.
- Soy sauce. Provides an umami and savory note.
- Spices. Ground allspice, sea salt + black pepper
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS VEGAN CURRY!
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Vegan Curry recipe. Everything from my fave baking sheets, wooden spoons, parchment paper, mixing bowls, and more. SEE THEM HERE!
Does This Vegan Potato and Chickpea Curry Recipe Call for a Thickener?
Curries don’t always need to be thickened for texture, and in this easy weeknight meal, the sauce naturally reduces as it simmers. If you prefer a thicker sauce, just add a thickening agent.
For a thinner curry, perfect for dipping with Vegan Garlic Naan or Cheesy Kale Garlic Bread, you can skip it. But if you like it heartier, mix 1 tablespoon of thickening agent with 1 tablespoon of water, stir it into the sauce, and let it simmer for a few minutes. You'll have the consistency you love!
Some thickening agents you can use are:
- Cornstarch (GF)
- Arrowroot starch (GF)
- Potato starch (GF)
- All-purpose flour
What Are Chickpeas?
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.
Are Canned or Cooked Chickpeas Better?
Both canned and cooked chickpeas work fine! Canned chickpeas are quick and convenient, perfect for when you need something fast.
Cooked chickpeas, made from dried beans, can be more economical and allow you to control the texture better, but they take longer to prepare and are less convenient. Either option works great for this recipe, so use whatever you have on hand!
Are Chickpeas Healthy?
Yes, chickpeas are very healthy! They are packed with protein, fiber, vitamins, and minerals, supporting digestion, heart health, and overall wellness, which is why I absolutely love using them in recipes, especially vegan + vegetarian ones!
Chickpea Health Benefits
When it comes to the health benefits of Chickpeas, here are a few reasons why you should probably add this simple ingredient to your diet more often:
- Packed with nutrients!!!
- Rich in plant-based protein!
- Supports blood sugar control.
- Full of fiber + might aid digestion.
- May protect against Chronic Diseases (such as heart Disease, Cancer, Diabetes, etc.)
- May help keep your appetite under control (Think about how protein + fiber helps to slow down digestion, therefore keeping you full longer!).
The Best Ways to Cook Mashed Potatoes
Boiling
Peel and cube your potatoes, then boil them in a pot of salted water until they are fork-tender. Drain well and proceed with mashing.
Roasting
For a different flavor profile, you can roast your potatoes. Simply bake whole, unpeeled potatoes at 400°F for 25 to 30 minutes until easily pierced with a knife. Once done, peel and mash!
Slow Cooker
If you want a hands-off approach, cook your peeled and cubed potatoes in a slow cooker. Cover them with water or broth and cook on high for 3 to 4 hours or on low for 6 to 7 hours. Afterward, mash the tender potatoes and follow the rest of the recipe as usual.
Whichever method you go with, you'll end up with irresistibly creamy and flavorful mashed potatoes to enjoy.
Vegan Potato and Chickpea Curry Q + A's
You can prepare the cooked potatoes and curry chickpeas ahead of time. Store the components in separate airtight containers in the fridge and assemble everything by reheating them when you’re ready to eat.
Any leftovers of this easy weeknight meal can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
Absolutely. Two reasons why: it adds a nice “body” or thickness to the sauce as they cook in with the chickpeas and sauce; two——it makes for a nice addition when eating the chickpeas with your mashed potatoes.
Absolutely! The spice levels can be easily adjusted to suit your preferences. Add more or less of the spicy ingredients (such as scotch bonnet peppers) to control the heat level.
Yes! If you'd prefer to make this easy weeknight meal 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.
More Delicious Curry + Spicy Recipes to Try!
If you are a fan of my Vegan Potato and Chickpea Curry then you will love these recipes, too!
- Easy Spicy Curry Chickpea + Potatoes
- Spicy Gochujang Chicken Tenders
- Creamy Chipotle Dressing/Sauce
- Spicy Cucumber Mocktails
- Vegan Jamaican Jerk Walnut Tacos
MADE OUR RECIPE(S)?
If you tried Vegan Potato and Chickpea Curry 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. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Vegan Potato and Chickpea Curry
Ingredients
MASHED POTATOES:
- 4 large russet or Yukon potatoes, peeled + cubed
- ¼ cup vegan butter
- ½ cup dairy-free cheese shreds, optional
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- Pinch of sea salt
CURRY CHICKPEAS:
- 1 (15 oz.) can chickpeas, drained + rinsed
- 1 tablespoon Grapeseed oil (You can also use Olive oil)
- 3 garlic cloves, minced
- ½ red onion, chopped
- ½ bell pepper, chopped (optional)
- 2 green onions stalks, crushed or chopped
- 1-2 fresh thyme sprigs
- 1 carrot, peeled + chopped
- 1 russet or Yukon potato, peeled + cubed
- 1 cup grape tomatoes, halved (Best if roasted; optional)
- 1 ounce ginger root, peeled + minced
- 1-2 habanero peppers, whole (optional)
- 1 (14 oz.) can full-fat coconut cream or milk
- 3-4 Tbsps vegetable stock, organic
- 2 ½ Tbsps curry powder
- 1 tablespoon vegan soy sauce
- 1 teaspoon ground allspice
- 1 teaspoon sea salt + black pepper
Instructions
TO MAKE THE MASHED POTATOES:
- Bring a large pot of water to a boil and add diced potatoes. Cook for about 30 minutes or so, until potatoes are soft + tender. NOTE: See Notes for Slow Cooker + No-Boil options.
- Once fully cooked, drain potatoes and add them to a large bowl, mashing them with a stainless steel potato masher (or fork) until fully broken down. NOTE: I also find it easier to add potatoes to the bowl of an electric mixer, which does wonders!
- Once mashed, add the vegan butter, garlic powder, parsley, and salt, stirring them together until potatoes become smooth and creamy. NOTE: I like to add 1-2 Tbsps of plant-based milk to help with the creaminess, if needed.
TO MAKE THE CURRY CHICKPEAS:
- In large skillet (12-inch) over medium-high heat, add the Grapeseed oil until heated. Add the minced garlic, onions, and ginger, sautéing until fragrant and golden. Next, add in the chopped carrots, bell peppers (if using) and sauté a bit more. Add in the curry powder, allspice, salt, and black pepper, stirring until combined.
- Pour in the coconut milk/cream, soy sauce, and veggie stock, stirring until combined. Let the mixture boil for a minute or so before adding the chickpeas, cubed potatoes and tomatoes (if using). Toss them in sauce, add in the thyme sprigs, green onions, and habanero peppers (slitting a hole in each with a knife), 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 this curry chickpea + potatoes as is or substitute the mashed potatoes with your favorite sides: naan bread, cooked basmati rice, pita bread, etc.
- Bon Appétit!
Tips & Tricks
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
- NO-BOIL MASHED POTATOES: To cook them alternatively without boiling---place potatoes on a baking sheet (lined with parchment paper) and lightly dress them with grapeseed oil. Bake in a 400 degree Fahrenheit oven for 25-30 minutes, until tender and knife goes through each potato smoothly. Once done, remove from oven and continue recipe.
- SLOW COOKER MASHED POTATO OPTION: Just place the peeled + diced potatoes, veggie broth, and garlic powder (about 1 tsp; optional) into your slow cooker. Cook on high 3-4 hours or low 6-7 hours, stirring every hour or so or until tender. Then using a hand masher, mash potatoes until smooth and then stir in vegan butter and vegan mozzarella cheese.
- POTATOES: For an extra kick, you can always substitute potatoes with baby red potatoes or 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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Vegan Chickpea Curry Bowl.
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This looks absolutely delicious. I love the flavors and how healthy this is. I must give this a try.. soon! It's perfect dinner for cosy fall evenings.
This looks like the perfect kind of comfort meal for the cool fall weather we've been having! Can't wait to give this a try soon.
This looks like pure comfort food in a bowl! I love the variety of veggies and that this dish is packed with protein! The curry is full of flavor and complements the meal well. Thanks for sharing!
What a delicious and flavorful bowl here. All my favorote ingredients. Yun!
I never thought about eating curry with mashed potatoes what an excellent idea! Sounds and looks super delicious I will have to try this!
What a warm and comforting meal! I love it. I also love those wooden bowls you have as well.
I really like that you added mashed potatoes to this curry dish. This makes for the perfect bowl of comfort food this fall.
So much to love here! I absolutely agree that I am often much happier with a delicious plant-based meal than with a meat-focused dish. When done right, all those vegetables offer huge opportunity to leverage big, satisfying flavors! Besides the fantastic recipe here, you also offer so many tips and resources for transitioning into a more plant-based diet - really helpful for people struggling with that goal! Thank you so much!