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chickpea and potato curry in a creamy bowl served with rice

Creamy Chickpea and Potato Curry


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  • Author: Kristy @ Plant N' Spice
  • 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

Units Scale
  • 1 onion
  • 4-5 cloves garlic
  • 2 tbsp oil
  • 1 can chickpeas
  • 3 medium sized potatoes
  • 1+ 1/2 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1 tsp grated ginger
  • 1-2 tbsp juice of lime
  • 400 ml veggie broth
  • 1 can coconut milk
  • 1 tbsp tomato puree
  • salt and pepper to taste

Instructions

  1. Firstly, chop the veggies: onion, garlic and potatoes.
  2. 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. 
  3. 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.
  4. After that, add the potatoes to the curry paste, mix everything, then stir in the chickpeas.
  5. 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. 
  6. In the meantime, cook the rice.
  7. Then add coconut milk, stir well, heat it up and cook until it thickens and potatoes are soft.
  8. 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