This Creamy Chickpea and Potato Curry is an easy and comforting meal with simple ingredients and perfect for weeknight dinners. It is delicious, vegan, comforting and naturally gluten-free.
Please welcome another quick and easy curry recipe that you and your family will love! Even kids! This recipe is not only creamy, saucy but also hearty and naturally gluten-free.
I usually make them once every second week because they're quick to make and perfect during autumn or winter. But also any time of the year.
Perfect for meal prep and a great way to use up all the leftover veggies from the kitchen.
For more curry recipes check out my Thai Peanut Curry with Sweet Potatoes and Tofu, my Easy and Creamy Vegetable Curry or my favourite Easy Sweet Potato and Lentil Curry with Spinach recipe.
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- Creamy Chickpea and Potato Curry
- Why you'll love this Creamy Chickpea and Potato Curry
- what you will need to make creamy chickpea and potato curry
- How to make Creamy Chickpea and Potato Curry
- How to store
- Top tips
- Chickpea and Potato Curry FAQ-s
- More easy dinner ideas:
- Creamy Chickpea and Potato Curry
- More recipes you'll love
Creamy Chickpea and Potato Curry
Whether you are vegan or want something different for a meatless Monday, this recipe is for you!
This creamy chickpea and potato curry is packed with wholesome ingredients and perfectly balances protein-rich chickpeas, creating a satisfying dish that's as easy to make as delicious.
This easy recipe combines simple ingredients like potatoes, chickpeas, coconut milk, curry powder, turmeric, and cumin, creating a flavourful and comforting dish perfect for family dinners or cosy gatherings.
Why you'll love this Creamy Chickpea and Potato Curry
- Quick and easy to make
- Perfect meal-prep idea
- It is a great way to use up all the leftover veggies from the kitchen
- Naturally gluten-free
- Delicious, hearty and comforting
- You can substitute any vegetables you like
what you will need to make creamy chickpea and potato curry
Here's what you'll need to make this easy curry recipe!
- Onion & garlic: The base for the recipe.
- Chickpeas: I used canned chickpeas for this recipe to save time and make the recipe quicker.
- Potatoes: You can use sweet potatoes instead if you prefer.
- Spices: I used curry powder, paprika, turmeric and cumin to make the base of this curry.
- Coconut milk: Creamy coconut milk pairs perfectly well with this vegetable curry.
- Tomato puree: For the rich and tangy flavour.
- Veggie broth: Cooking the vegetables in the veggie broth adds more taste to this vegetable curry.
- Oil: To sauté vegetables and aromatics.
- Lime: To add acidity and a touch of freshness to the dish.
- Ginger: It is also the base of the recipe. No curry without freshly grated ginger.
- Salt and pepper to taste.
For the full recipe and quantities, see the recipe card at the end of the post.
How to make Creamy Chickpea and Potato Curry
Here's how to make this easy and creamy curry recipe:
- Firstly, chop the veggies: onion, garlic and potatoes.
- Heat the vegetable oil in a large saucepan over medium-high heat, and sauté the onion with a pinch of salt until soft and translucent.
- Add ginger, garlic and cook for a few minutes, then also add curry powder, turmeric, paprika, cumin and tomato puree and cook for 1-2 minutes. Stir constantly.
- After that, add the potatoes to the curry paste, mix everything, then stir in the chickpeas.
- Now add the veggie stock, mix well, bring to a boil, then reduce the heat and let simmer with a lid on for about 15-20 minutes until the potatoes are half cooked.
- In the meantime, cook the rice.
- Then add coconut milk, stir well, heat it up and cook until it thickens and potatoes are soft.
- Lastly, drizzle the juice of a lime, season it to taste, and serve it with rice or naan bread.
Garnish with fresh parsley, coriander, red chilli flakes or vegan yoghurt.
Enjoy!
How to store
You can store this chickpea and potato curry in an airtight container for up to 4 days and stand up well to freezing for 3 months.
Top tips
- This recipe is a perfect meal if you're short on time! It tastes even better the next day or a day after. Add extra chilli to have it spicier, or replace the paprika with smoked paprika for the smokey taste.
- To reduce the spice level in a curry, you can always add less curry powder and turmeric, or additionally, you can add more coconut milk.
- The curry will thicken thanks to the starch in the potatoes. And it will be even thicker when it cools down. So, if you'd like to make it more saucy, add more veggie broth to the sauce.
Chickpea and Potato Curry FAQ-s
Basmati rice is a popular choice for serving with curry due to its aromatic flavour and fluffy texture. Jasmine rice is another good option.
Sure! You can substitute lime juice with lemon juice in most curry recipes.
Yes, many curries freeze well. Allow the curry to cool before transferring it to airtight container. Reheat it gently on the stovetop when ready to eat.
More easy dinner ideas:
One Pot Vegan Mushroom Stroganoff
Quick and Easy Vegan Sausage Pasta
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Creamy Chickpea and Potato Curry
- Total Time: 40 minutes
- Diet: Vegan
Description
This Creamy Chickpea and Potato Curry is an easy and comforting meal that uses simple ingredients and is perfect for weeknight dinners. It is delicious, vegan, comforting and naturally gluten-free.
Ingredients
- 1 onion
- 4-5 cloves garlic
- 2 tbsp oil
- 1 can chickpeas
- 3 medium sized potatoes
- 1+ ½ tbsp curry powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp turmeric
- 1 tsp grated ginger
- 1-2 tablespoon juice of lime
- 400 ml veggie broth
- 1 can coconut milk
- 1 tbsp tomato puree
- salt and pepper to taste
Instructions
- Firstly, chop the veggies: onion, garlic and potatoes.
- Heat the vegetable oil in a large saucepan over medium-high heat, and sauté the onion with a pinch of salt until soft and translucent.
- Add ginger, garlic and cook for a few minutes, then also add curry powder, turmeric, paprika, cumin and tomato puree and cook for a 1-2 minutes. Stir constantly.
- After that, add the potatoes to the curry paste, mix everything, then stir in the chickpeas.
- Now add the veggie stock, mix well, bring to a boil, then reduce the heat and let simmer with a lid on for about 15-20 minutes until the potatoes are half cooked.
- In the meantime, cook the rice.
- Then add coconut milk, stir well, heat it up and cook until it thickens and potatoes are soft.
- Lastly, drizzle the juice of a lime, season it to taste, and serve it with rice or naan bread.
Garnish with fresh parsley, coriander, red chilli flakes or vegan yoghurt.
Enjoy!
Notes
To reduce the spice level in a curry, you can always add less curry powder and turmeric, or additionally, you can add more coconut milk.
This curry will thicken thanks to the starch in the potatoes. And it will be even thicker when it cools down. So, if you'd like to make it more saucy, add more veggie broth to the sauce.
It tastes even better the next day or a day after. Add extra chilli to have it spicier, or replace the paprika with smoked paprika for the smokey taste.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main course, Dinner, Lunch
- Cuisine: Indian
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