Chickpea Potato Curry Stew
This hearty chickpea curry stew with potato and carrot is easy to make with basic ingredients and perfect for warming up during the cooler months.
This delicious chickpea and potato stew has a creamy, satisfying texture and is packed with flavour thanks to bold ingredients like garlic, ginger and red curry paste.
It’s easy to make in one pot in 40 minutes, can be customized with different veggies and works great for meal prep as the flavours are even better the next day.
Enjoy this hearty stew for a healthy and delicious meatless main any night of the week!
- Quick and easy!
- Simple pantry ingredients.
- Vegan, gluten-free, soy-free, nut-free, sugar-free.
- Low in fat.
- High in protein and fibre.
- Customize with whatever veggies you have available.
- Onion: You can use white or yellow onion.
- Garlic: Use 3 cloves of garlic or substitute 1 tsp ground garlic if needed.
- Ginger: The recipe calls for fresh ginger but you can substitute 1 tsp ground ginger if needed.
- Turmeric: If you don’t have ground turmeric available, you can use 1 tsp of mild yellow curry powder.
- Red Curry Paste: I like Thai Kitchen Red Curry Paste. It’s fairly easy to find in grocery stores, if not, it’s readily available online. You could also use yellow curry paste here.
- Fresh Vegetables: The recipe calls for carrot, potato, cauliflower and zucchini. The amounts of each can be adjusted as needed and don’t have to be exact!
- Coconut Milk: I used light coconut milk in this recipe but you can use full-fat coconut milk if you like or substitute 1 cup of cashew cream.
- Broth: Any homemade or storebought vegetable stock, broth or bouillon works.
- Peas: You can use frozen or canned green peas.
- Chickpeas: You’ll need a 19 oz can of chickpeas, drained and rinsed, which is about 2 cups. If you only have a 15 oz can (1.5 cups), that’s ok, or you can open a 2nd 15 oz to add in the additional 1/2 cup. The amount of chickpeas does not have to be exact.
Step 1: Saute Onion and Garlic
Add the onion and garlic to a large soup pot with a pinch of salt and pepper and saute in 1-2 tbsp of broth for 4-5 minutes over medium heat.
Step 2: Add Additional Seasonoings
Next, stir in the garlic, ginger, turmeric and curry paste and cook for a few more minutes, stirring frequently. If the pan starts to dry out, add another tablespoon of broth.
Step 3: Simmer Stew
Add all of the vegetables, except for the green peas, along with the stock and coconut milk. Simmer the stew of medium-low heat for 20-30 minutes until the potatoes are very tender and the stew is starting to thicken.
Step 4: Add Peas & Chickpeas
Stir in the green peas and chickpeas, turn off the heat and stir for a few minutes to heat the peas and chickpeas.
Serve the stew right away, topped with fresh cilantro and a spritz of fresh lime juice.
- Vegetable Options: Amounts don’t have to be exact. Use about 4 cups of a starchy vegetable like squash, potato or sweet potato. The rest can be mixed and matched from carrot, cauliflower, zucchini and bell peppers.
- Green Peas: Technically optional but add a nice really touch if you have some on hand and are able to add them.
- Fridge: Let cool then store in an airtight container for up to 4 days.
- Freeze: Let cool then store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
- Reheating: Reheat on the stovetop in a pot or in the microwave in 30-second intervals, stirring between each, until heated through.
- Coconut Red Lentil Dahl
- Vegan Chickpea Curry Stew
- Curried Butternut Squash Lentil Stew
- Lentil Sweet Potato Stew with Kale
- Vegan Chickpea Quinoa Stew
Did you try this recipe?
I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
This hearty vegan stew is easy to make in under 40 minutes and is full of flavour and nutrition. Try making a batch on Sunday for healthy meals all week. The flavours only get better the next day.
- 1 white onion, diced (approx. 2 cups, 350 g)
- 3 cloves garlic, minced
- 2 tsp fresh ginger, minced
- 1 tsp turmeric
- 3 tbsp red curry paste
- 4 carrots, peeled and chopped (approx. 2 cups, 300 g)
- 4 cups peeled and cubed potato (660 g)
- 2 cups chopped cauliflower (250 g)
- 1/2 a medium zucchini, diced (approx. 1 cup, 125 g)
- 1 can light coconut milk
- 1 cup vegetable broth
- 1.5 cups green peas (200 g)
- 1 x 19 oz. can chickpeas, drained and rinsed (approx. 2 cups)
- salt and pepper, to taste
- Saute the onion and garlic in 2 tbsp of water or broth in a large soup pot over medium heat for 4-5 minutes.
- Stir in the garlic, ginger, turmeric and curry paste and cook for a few more minutes.
- Add the broth, coconut milk and all the veggies except for the green peas. Simmer over low to medium heat for 20-30 minutes until the potatoes are tender and the stew is starting to thicken.
- Stir in the green peas and chickpeas, turn off the heat and let sit for 5 minutes to heat through.
- Season with salt and pepper, if needed then serve hot topped with fresh cilantro.
Storing: Let cool then store in an airtight container in the fridge for up to 4 days or freezer for up to 3 months. If frozen, thaw overnight in the fridge. Reheat stovetop or in the microwave until heated to your preference.
Vegetable Options: Amounts don’t have to be exact. Use about 4 cups of hearty vegetables like squash, potato or sweet potato. The rest can be mixed and matched from carrot, cauliflower, zucchini and bell peppers.
- Serving Size: 1
- Calories: 273
- Fat: 3 g
- Carbohydrates: 51 g
- Fiber: 10 g
- Protein: 11 g
Keywords: chickpea potato stew, chickpea stew
Originally published on August 31, 2016.