Chickpea Potato Curry
on Sep 29, 2020, Updated Aug 30, 2024
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This vegan chickpea potato curry is easy to make in 40 minutes with basic ingredients and perfect for warming up during the cooler months.
About the Recipe
This dish is lands somewhere between a soup, stew and curry. It’s packed with flavour thanks to bold ingredients like garlic, ginger and red curry paste and easy to make in one pot.
You can easily customize it with different veggies and it works great for meal prep as the flavours are even better the next day. Enjoy it on its own or over rice or quinoa for a hearty plant-based meal.. The recipe is:
- Quick and easy!
- Simple pantry ingredients.
- Vegan, gluten-free, soy-free, nut-free, sugar-free.
- Low in fat and high in protein and fibre.
- Use any veggies you have available.
- Meal prep-friendly.
For more vegan stews, this Vegan Lentil Stew, Vegan Curried Chickpea Stew and Vegan Chickpea Quinoa Stew are all excellent or try this Cauliflower Chickpea Curry for something similar.
Ingredients
- Onion: You can use white or yellow onion.
- 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! 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.
- 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. If you don’t have peas on hand, it’s ok to leave them out.
- 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.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Step-by-Step Photos
Step 1: 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: 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: 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: 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.
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 on the stovetop in a pot or in the microwave in 30-second intervals, stirring between each, until heated through.
More Vegan Stews
- Coconut Red Lentil Dahl
- Curried Butternut Squash Lentil Stew
- Lentil Sweet Potato Stew with Kale
- Vegan Jambalaya
- Vegan Sweet Potato Lentil Stew
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
⭐⭐⭐⭐⭐
Chickpea Potato Curry
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)
- 14 oz can light coconut milk
- 1 cup vegetable broth
- 1.5 cups green peas, 200 g
- 19 oz can chickpeas, drained and rinsed (approx. 2 cups)
- salt and pepper, to taste
Instructions
- Saute the onion 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
Nutrition
Originally published on August 31, 2016.
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.
Can you freeze this?
Sure!