Get ready to elevate your weeknight dinners with the Easy Vegan Chickpea Curry Bowl! This mouthwatering meal is a total game-changer. Imagine a creamy coconut curry infused with fragrant spices and herbs, cozying up to tender chickpeas, potatoes, juicy tomatoes, sweet carrots, and savory onions. And the best part? It's all served on a bed of velvety, buttery mashed potatoes with a touch of garlicky goodness. Trust me; this vegan plant-based curry combination is a match made in food heaven and is the perfect easy weeknight meal! Completely Dairy-free & Gluten-free + Slow Cooker 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!

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.

Easy Vegan Chickpea Curry Ingredients

There are 2 components of this vegan chickpea curry recipe, the curry sauce + filling and mashed potatoes.

Here’s what you need to make this Vegan Chickpea Curry aka the best easy weeknight meal:

• Chickpeas. The star of the show, it adds a healthy dose of protein and a hearty texture.
• Potatoes. Provides a creamy and comforting element.
• Red Onion.Adds a savory and aromatic flavor.
• Bell Pepper. Brings a sweet and crunchy texture.
• Grapeseed Oil. Provides a light and neutral base for cooking.
• Coconut Milk. Creates a rich and creamy curry sauce.
• Carrot. Adds a touch of sweetness and vibrant color.
• Garlic. Enhances the savory profile of the dish.
• Scotch Bonnet Peppers. Adds heat and a spicy kick.
• Ginger. Infuses a warm and zesty flavor.
• Vegetable Stock. Adds depth and enhances the overall taste.
• Soy Sauce. Provides an umami and savory note.
• Curry Powder. Gives the dish its signature aromatic flavor.
• Fresh Thyme. Adds an herby and earthy undertone.
• Ground Allspice. Imparts a warm and slightly sweet flavor.
• Sea Salt + Black Pepper. Enhances the overall taste and seasoning.
• Roasted Herb Tomatoes (optional). Brings a burst of tangy and herbaceous flavor.

Ingredients for Mashed Potatoes

Here’s what you need for creamy vegan 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.

Does This Easy Vegan Curry Recipe Call for a Thickener?

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.

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.

Chickpea Health Benefits

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:

• Packed with Nutrients + have a moderate amount of calories!
• Rich in Plant-Based Proteins!
• Support 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.

SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS CURRY DISH!

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 Chickpea Curry Bowl recipe. Everything from my fave baking sheet, parchment paper, cast iron skillets, electric mixers, bench scrapers, and more. SEE THEM HERE!

Easy Vegan Chickpea Curry Bowl Q + A's

More Delicious Curry + Spicy Recipes to Try!

If you are a fan of my Vegan Curry Chickpea Mashed Potato Bowl, 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)?

Made this Vegan Curry Chickpea Mashed Potato Bowl? Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!

Vegan Curry Chickpea Mashed Potato Bowl 

June 23, 2022 •

By Shanika

4.89 from 9 votes

This Vegan Curry Chickpea Mashed Potato Bowl is the perfect easy weeknight meal! Ready in no time, this flavorful dish comes with a creamy coconut + turmeric based curry, chickpeas, sweet potatoes, tomatoes, carrots, onions, and spinach; all atop velvety vegan mozzarella and butter mashed potatoes. A killer combo, indeed!

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Serves: 4 servings

Units:

US Customary|Metric

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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

Calories: 560kcal | Carbohydrates: 91g | Protein: 12g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 1144mg | Potassium: 2100mg | Fiber: 9g | Sugar: 6g | Vitamin A: 3488IU | Vitamin C: 57mg | Calcium: 113mg | Iron: 6mg

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Vegan Chickpea Curry Bowl.

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