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Vegan Curry Chickpea Mashed Potato Bowl
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5 from 6 votes

Vegan Curry Chickpea Mashed Potato Bowl 

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!
Course Main Course
Keyword beans, carrots, chickpea, classic, coconut, curry, dairy-free, dinner, easy, fall recipe, food, healthy, healthy bowl, homemade, indulge, mashed potatoes, plant-based, recipe, savory, spices, sweet potatoes, traditional, turmeric, vegan, veggies
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

For Mashed Potatoes:

  • 3-4 large Russet potatoes, peeled + diced
  • 2-3 Tbsps vegan butter (I use Earth's Balance)
  • 1/2 cup vegan mozzarella 'cheese' (I use Daiya Shreds)
  • pinch of sea salt

For Curry Chickpea:

  • 1 (15 oz.) can chickpeas, drained + rinsed
  • 1 Tbsp grapeseed oil
  • 1 garlic clove, minced
  • 1 medium red onion, diced
  • 1 medium carrot, diced
  • 1 cup baby spinach, roughly chopped
  • 1 large sweet potato, peeled + diced
  • 1/2 cup grape tomatoes, halved
  • 1 (14 oz.) can vegan coconut milk ( I use Thai Kitchen)
  • 1 tsp soy sauce, low-sodium
  • 1/2 cup vegetable stock

Seasonings:

  • 1 Tbsp ground turmeric + 1 tsp
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp dried thyme
  • 1 tsp dried parsley
  • 1/2 tsp ground ginger
  • 1 scotch bonnet pepper, optional
  • 1 tsp red pepper flakes, optional

Instructions

For Mashed Potatoes:

  • Bring a large pot of water to a boil and add peeled + diced potatoes to the boiling water. Cook for about 30 minutes or until potatoes are tender. **See Notes for Slow Cooker + No-Boil options**.
  • Once fully cooked through, drain potatoes from water and add them to a large bowl, mashing them with a stainless steel potato masher (or fork) until fully broken down. **I also find it easier to add potatoes to the bowl of an electric mixer, which does wonders!**
  • Once mashed, add vegan butter, pinch of seal salt, and cheese, stirring them in until fully melted and potatoes become creamy. Set aside.

For the Curry Chickpea:

  • In a large skillet over medium-hight heat, add 1 Tbsp of grapeseed oil.  Add the diced onions and garlic, stirring until everything becomes translucent and fragrant, about 3-4 minutes.
  • Add all the seasonings (including the turmeric) and stir until well combined, reducing the heat to medium-low.
  • Add the sweet potatoes, carrots, tomatoes, and chickpeas, and cook for another minute or so, until veggies are lightly charred.
  • Add coconut milk, additional turmeric (1 Tbsp), soy sauce, and vegetable stock, and stir to combine. Bring to a boil and then reduce heat to low and simmer for about 20 minutes, or until veggies are cooked and sauce has thickened. **NOTE: For a kick of spice, add 1 Tbsp of red pepper flakes or 1 scotch bonnet pepper.**
  • At the last 5 minute mark, add in spinach and let cook until welted. Remove everything from heat.
  • To serve, add a few spoonfuls of mashed potatoes to a prepared bowl and top with vegan curry chickpea. Sprinkle with dried parsley.
  • Bon Appetit!

Notes

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.
STORAGE: Leftovers can be kept in an air-tight container in the refrigerator for 3-4 days. Re-heat when ready to serve.