Curried Chickpea Potato Stew
This hearty chickpea stew is easy to make with basic ingredients and perfect for warming up during the cooler months.
Features
- quick and easy – you’ll need about 10 minutes of prep, 30 minutes of cooking time and a handful of simple ingredients you most likely have on hand already
- dietary needs – vegan, gluten-free, soy-free, nut-free, sugar-free
- nutrition features – low-fat, high-protein, high-fiber
Ingredient Notes
- veggies – the stew call for zucchini, carrot, onion, green peas, cauliflower and potato, specifically yellow peeled potatoes but Russet potatoes are okay too
- coconut milk – use a good quality, canned coconut milk for best results, I used light coconut milk because I find full-fat a bit too heavy for stews…you can use full-fat if you’d like, it will be thicker and creamier!
- broth – any store-bought or homemade vegetable broth works great, I almost always use bouillon cubes when I need broth because I can keep them in my pantry and not have to worry about them going bad.
- red curry paste – I suggest Thai Kitchen Red Curry Paste
- chickpeas – canned or cooked from scratch chickpeas both work great
Complete list of ingredients and amounts is located in the recipe card below.
Step by Step Method
Step 1 & 2. Add the onion and garlic to a large soup pot and saute in a couple tablespoons of water or broth over medium heat for 4-5 minutes. Next, stir in the garlic, ginger, turmeric and curry paste and cook for a few more minutes.
Step 3. Add all of the veggies (except for the peas), along with the broth and coconut milk. Simmer over low to medium heat for 20-30 minutes until the potatoes are tender and the stew is starting to thicken.
Step 4. Stir in the peas and chickpeas, turn off the heat and let sit for 5 minutes to heat through.
Serve the stew right away, topped with fresh cilantro and a spritz of lime.
Notes
- Vegetable Options: Amounts don’t have to be exact. Use about 4 cups of a hearty 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.
Storing
- 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 stovetop or in the microwave until heated to your preference.
Related Recipes
- 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.
PrintCurried Chickpea Potato Stew
-
Prep Time: 10 mins
-
Cook Time: 30 mins
-
Total Time: 40 minutes
-
Yield: 6 1x
-
Category: Stew
-
Method: Stovetop
-
Cuisine: American
- Diet: Vegan
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.
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
- 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. Updated with new photos and text on September 29, 2020.
Do you rinse the chickpeas?
Yes. Enjoy!
This stew was so flavorful, hearty, healthy and such a HUGE hit at my Vegan soup swap last night! It got voted as one of the favorites out of 10 of them and people went up for thirds, wiping the pot clean! I used full fat canned unsweetened coconut milk, slightly more of that than called for, and more vegetable broth than recommended, added some green curry in addition to the red, a little extra Turmeric, a dash of Indian Curry and offered raw cashews as an optional additional garnish with the cilantro. Thank you so much for this awesome recipe! I’m excited to share it far and wide!
★★★★★
Wow, that’s so so awesome, Kelly!! Love the slight changes you made, sounds delish! So glad everyone liked it and thanks so much for the comment.
This is the perfect recipe to transition into fall!! 🙂
I am so obsessed with this stew! I make it every second week for the next 3 days of lunches and the whole fam love it. All your recipes are awesome that I’ve tried infact! ?? Thank-you!
★★★★★
What does lb. mean?
pounds..in weight.
I am making this for dinner, I have some kale, how do you think that would be added in?
I think that would work just fine!
Yum. Food like this is my favourite kind.
Well, that’s dinner decided for me tonight! Deryn, I love that your recipes are always easy yet relish- a combo that’s hard to find for those of us on the plant-based spectrum.
Check out my vegan french toast recipe (and lost other vegan eats too!)
http://www.wellfedwanderer.com
Can you freeze this?
Sure!