Go Back
+ servings
Vegan Curry Chickpea Mashed Potato Bowl
Print Pin
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, mashed potatoes, plant-based, recipe, savory, spices, sweet potatoes, traditional, vegan, veggies
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

MASHED POTATOES:

  • 4 large russet or Yukon potatoes, peeled + cubed
  • 1/4 cup vegan butter
  • 1/2 cup dairy-free cheese shreds, optional
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • Pinch of sea salt

CURRY CHICKPEAS:

  • 1 (15 oz.) can chickpeas, drained + rinsed
  • 1 Tbsp Grapeseed oil (You can also use Olive oil)
  • 3 garlic cloves, minced
  • 1/2 red onion, chopped
  • 1/2 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 1/2 Tbsps curry powder
  • 1 Tbsp vegan soy sauce
  • 1 tsp ground allspice
  • 1 tsp 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!

Notes

  • 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 tsp of cornstarch, arrowroot starch, all-purpose flour, etc. if needed. Always mix thickeners with water to avoid lumps.