Vegan Coconut Chickpea Curry with Potatoes
For the most flavorful curry in under an hour, this Vegan Coconut Chickpea Curry with Potatoes is the ultimate weeknight meal for the entire family!
Servings: 4 servings
Calories: 67kcal
Ingredients
CURRY CHICKPEAS:
- 1 (15 oz.) can chickpeas, drained + rinsed
- 4 baby red or Yukon potatoes, peeled + cubed
- 1 tablespoon Extra virgin olive oil
- 1 (14 oz.) can full-fat coconut milk or cream (See Notes for coconut milk-free option!)
- 1 carrot, peeled + chopped
- 1 red bell pepper, chopped (You can use any color)
- ½ red onion, chopped (You can also use white or yellow onions)
- 4 garlic cloves, minced
- 2-3 fresh thyme sprigs
- 1 tablespoon minced ginger root
- ¼ cup vegetable stock, organic
- 1 ½ Tbsps curry powder, premium (See Notes)
- 2 tsps turmeric powder (See Notes)
- 1 teaspoon ground allspice
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ½ teaspoon ground cumin
- 1 tablespoon hot sauce, optional (You can also sub with a pinch of red pepper flakes)
- 1-2 scotch bonnet peppers, chopped (Totally optional depending on desired spicy level; You can also use habanero peppers)
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 chopped carrots, bell peppers, and sauté a bit more. Add in the curry powder, turmeric powder, cumin, allspice, salt, and black pepper, stirring until combined.
- Pour in the coconut milk/cream, veggie stock, and hot sauce (or red pepper flakes, if using), stirring until combined. Let the mixture boil for a minute or so before adding the chickpeas, scotch bonnet (or habanero peppers, if using), 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, 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!
Notes
- 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. 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.
- 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 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.
- 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.
Nutrition
Calories: 67kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 741mg | Potassium: 210mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3572IU | Vitamin C: 48mg | Calcium: 29mg | Iron: 1mg