SHARE

Vegan Potato and Chickpea Curry

May 17, 2025
Shanika | Orchids + Sweet Tea

DISCLAIMER: This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my policy page!

This one-pot vegan potato and chickpea curry is rich, comforting, and packed with bold, satisfying flavors.

Vegan Potato and Chickpea Curry

This Vegan Potato and Chickpea Curry is cozy, creamy, and full of flavor—basically weeknight dinner goals! Made with a slightly spicy velvety curry sauce and packed with tender baby potatoes and chickpeas, this dish is a example of comfort food in real time. Completely Dairy-free & Gluten-free. Slow Cooker + Coconut-free Option.

Image of Vegan Potato and Chickpea Curry in a yellow skillet being scooped with a wooden spoon held by woman hands.

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 Vegan Potato and Chickpea Curry. 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 Vegan Potato and Chickpea Curry 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.

Jump to:

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.

Ingredients on a brown wood table.

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:

CURRY CHICKPEAS:

  • Chickpeas. I used canned chickpeas that has been drained + rinsed.
  • Extra virgin olive oil.
  • Garlic cloves. Minced.
  • Onion. Chopped (You can use white, yellow, or red)
  • Bell pepper. Chopped (optional)
  • Fresh thyme sprigs. Adds an herby and earthy undertone.
  • Carrot. Peeled + chopped.
  • Potatoes. Peeled + cubed, use russet or Yukon.
  • Diced organic tomatoes. You can use roma, on-the-vine, or grape tomatoes.
  • 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, cinnamon, sea salt, black pepper + pinch of red pepper flakes
  • On Everything All-Purpose Blend. You can purchase my On Everything All-Purpose Blend for authentic flavor or make your own blend, see below!

SIDE:

  • Cooked rice. You can use basmati, brown or even coconut rice.
  • Roasted vegetables. Think broccoli, carrots, corn, brussels sprouts, etc.
Chopped veggies on cutting board with a knife.

How To Make A Homemade All-Purpose Blend

Just toss all your ingredients into a bowl and give it a good mix until everything’s nicely combined. It’s that easy!

  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley

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!

Image of Vegan Potato and Chickpea Curry in a yellow skillet with a wooden spoon.

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!

Image of Vegan Potato and Chickpea Curry in a skillet with a wooden spoon.

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!).

Best Sides For Vegan Potato and Chickpea Curry

You can serve this potato and chickpea curry with your favorite sides, some of my favorites are:

Garnish with dried parsley, chopped green onions (scallion), and/or additional red pepper flakes, if desired.

Up close shot of Vegan Potato and Chickpea Curry.

Vegan Potato and Chickpea Curry Q + A's

Can I Make This Vegan Curry Recipe Ahead of Time?

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.

How To Store This Vegan Curry?

Any leftovers of this easy weeknight meal can be kept in a tightly sealed container and refrigerated for up to 3-4 days. 

Can I Use Sweet Potatoes?

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.

Can I Adjust The Spice Levels to Make It More or Less Spicy?

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.

Can I Make This Vegan Curry Without Coconut Milk?

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!

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!

Up close shot of Vegan Potato and Chickpea Curry.

Vegan Potato and Chickpea Curry

May 17, 2025
4.89 from 9 votes
This Vegan Potato and Chickpea Curry is cozy, creamy, and full of flavor—basically weeknight dinner goals! Completely Dairy-free & Gluten-free + Slow Cooker Option.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 2 servings

Ingredients

CURRY:

  • 1 (15 oz.) can chickpeas, drained + rinsed
  • 4 cups cubed potatoes (You can use russet or yukon potatoes)
  • 2 Tbsps Extra virgin olive oil
  • ½ onion, chopped (You can use white, yellow, or red)
  • 4 garlic cloves, minced
  • 1 bell pepper, chopped (optional)
  • 1 cup diced organic tomatoes (You can use roma, on-the-vine, or grape tomatoes)
  • 1 tablespoon minced fresh ginger
  • 4 fresh thyme sprigs
  • 1 (14 oz.) can full-fat coconut milk or cream (See Notes for coconut milk-free option!)
  • ½ cup organic vegetable stock
  • 2 Tbsps curry powder
  • 2 tsps On Everything All-Purpose Blend (You can purchase my On Everything All-Purpose Blend for authentic flavor or make your own blend----See Notes)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice (optional)
  • 1 teaspoon sea salt + black pepper
  • Pinch of red pepper flakes

SIDE:

  • 2 cups cooked rice
  • Roasted vegetables (Think broccoli, carrots, corn, Brussels Sprouts, etc.)

Instructions

TO MAKE THE CURRY CHICKPEAS + POTATOES:

  • In large skillet (12-inch) over medium-high heat, add the olive oil until heated. Add the minced garlic, onions, and ginger, sautéing until fragrant and golden. Next, add in the bell peppers and tomatoes and sauté a bit more. Add in the curry powder, On Everything All-Purpose Blend, cinnamon, allspice, salt, and red pepper flakes, stirring until combined.
  • Pour in the coconut milk/cream and veggie stock, stirring until combined. Let the mixture boil for a minute or so before adding the chickpeas 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 this potato and chickpea curry with your favorite sides: roti skin, cooked basmati ricecoconut rice, brown rice, quinoa, naan bread, pita bread, mashed potatoes, etc. Garnish with dried parsley, chopped green onions (scallion), and/or additional 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.
  • TURMERIC: You can actually use only turmeric for the curry sauce, if desired. Just use 3 tsps instead of curry powder. 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.
  • OIL: If you'd like to use an alternative to olive oil, you can also use melted vegan butter, coconut oil, or grapeseed oil.
  • GLUTEN-FREE OPTION: 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. 
  • 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.
  • HERB ROASTED TOMATOES: To make this, see my recipe here.
  • HOMEMADE ALL-PURPOSE BLEND: 1 teaspoon sea salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, + 1 teaspoon dried parsley.

Nutrition

Calories: 383kcal | Carbohydrates: 58g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 1440mg | Potassium: 326mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2148IU | Vitamin C: 84mg | Calcium: 75mg | Iron: 3mg

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Vegan Chickpea Curry Bowl.

Script text: Xx, Shanika

Love this Post? SHARE!

LOVE THIS RECIPE?
LET US KNOW!

4.89 from 9 votes (3 ratings without comment)

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

Love this Recipe?




  1. 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.

  2. 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.

  3. 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!

  4. I never thought about eating curry with mashed potatoes what an excellent idea! Sounds and looks super delicious I will have to try this!

  5. I really like that you added mashed potatoes to this curry dish. This makes for the perfect bowl of comfort food this fall.

  6. 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!