Like a hug in a bowl. A bowl of this Potato, Carrot and Chickpea Curry is so warming and comforting it will surely brighten up your day.
I’ve realized I didn’t have a vegan curry recipe on the blog and that needed to be fixed. This chickpea curry is easy, hearty and flavor-packed. It’s also super cozy, so it’s the perfect meal for a cold, rainy day. Or any other day because who can say no to a warm bowl of curry?
I love that curries can be easily made vegan and healthy without compromising on flavor. A curry can be an incredibly well-balanced meal that’s also budget-friendly, protein-rich and fiber-rich. Plus, they are loaded with healing spices, and I always love adding a good amount of vegetables and legumes. Best of all, they are a truly simple, delicious meal that everybody loves.
This plant-based potato, carrot and chickpea curry is so filling and delicious you are going to be making it on repeat. Trust me, even the pickiest meat eaters are going to fall in love with this wholesome meal. And it’s so easy to make! A comforting vegan curry that is made all in 1 pot with simple, nourishing ingredients.
This crowd-pleasing meal is packed with vegetables like potatoes, onions, carrots and peas and seasoned with a blend of warming spices. Chickpeas add flavor, texture, fiber and plant-based protein to this healthy vegan recipe. And coconut milk makes it so creamy and lush. I like to serve it with black or brown rice, cilantro and sliced chili. But it’s truly scrumptious on its own.
Have leftovers? This nourishing plant-based recipe can be stored in the fridge for up to 5 days. It can be frozen, though I don’t recommend it. If you decide to freeze this vegetarian potato curry know that the flavors are going to still be there, but the veggies will lose their texture and become a bit mushy.
Tried this chickpea curry? Let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!
Potato, Carrot & Chickpea Curry
Ingredients
- 1 Tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 chili, minced – or a tsp of chili flakes. Omit if you don’t like spicy food
- 1 Tbsp finely grated ginger
- 2 Tbsp tomato paste
- 1 Tbsp curry powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- ¼ tsp ground turmeric
- 2 medium carrots, halved lengthwise, then thinly sliced
- 1 medium/big potato, cut into bite-size pieces (0.5 inches or 1 – 1.5 cm cubes)
- 1 15 oz can of chickpeas, drained and rinsed – or 1 ½ cup of cooked chickpeas
- 1 can full-fat coconut milk
- ¾ cup water
- ½ cup peas, I used thawed frozen peas
- 1 Tbsp lime juice
- 1 tsp coconut sugar, or brown sugar
- 1 – ½ tsp sea salt, or more to taste
TO SERVE:
- Cooked brown or black rice
- More lime juice
- Fresh cilantro, chopped
- Chili, finely chopped or thinly sliced
Instructions
- Heat olive oil over medium heat in a heavy-bottom sauté pan or a medium-sized pot.
- Add onions and a big pinch of salt and sauté for about 5 minutes.
- Add garlic, chili and ginger. Cook for 3 more minutes, always stirring to keep the vegetables from burning.
- Add tomato paste, curry powder, ground coriander, ground cumin and ground turmeric and sauté for another minute or two, until fragrant.
- Add the carrots and potato. Stir to coat the vegetables with the spice mixture.
- Stir in the chickpeas, coconut milk, water and 1 tsp sea salt. Make sure the vegetables are covered with liquid, if not, add ¼ cup more water. Bring to a boil, then lower the heat to medium-low and simmer, stirring occasionally, for 25 - 30 minutes. Or until the vegetables are tender.
- Add peas and cook for 1 more minute.
- Turn off the heat and add lime juice and coconut sugar. Stir to combine. Season to taste with more sea salt.
- Serve warm and enjoy this cozy meal!