Vegan Potato and Chickpea Curry

This Vegan Potato and Chickpea Curry is a comforting, flavor-packed dish made with warming spices, tender potatoes, and hearty chickpeas simmered in a rich tomato-based sauce. It’s simple, nourishing, and perfect for an easy weeknight dinner or meal prep.

Why You’ll Love This Recipe

• 100 percent vegan and naturally halal-friendly
• Rich, warming spices with simple ingredients
• Budget-friendly and filling
• Great for leftovers and meal prep

Ingredients

• 2 tbsp oil
• 1 red onion, finely chopped
• 4 garlic cloves, crushed
• 1 inch fresh ginger, minced
• 1.5 tsp black mustard seeds
• 1 tsp cumin seeds
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tbsp garam masala
• 1/2 tsp chili powder
• 3 large tomatoes, roughly chopped
• 1 tbsp tomato puree
• 500 g potatoes, peeled and diced into 1 inch cubes
• 600 ml vegetable stock
• 1 tin (400 g) chickpeas, drained and rinsed
• Fresh coriander, chopped

Instructions

1. Heat oil in a heavy-bottomed pan over medium heat.
2. Add the chopped red onion and fry for a few minutes until softened.
3. Add crushed garlic and minced ginger and cook for another few minutes until fragrant.
4. Stir in mustard seeds, cumin seeds, ground cumin, turmeric, garam masala, and chili powder. Fry for about 40 seconds until aromatic, adding a little oil if needed.
5. Add chopped tomatoes and cook until softened and broken down into a thick curry paste.
6. Add diced potatoes, tomato puree, and vegetable stock. Bring to a simmer and cook for 25 minutes.
7. Stir in chickpeas and cook for an additional 5 minutes until potatoes are fully tender. Add more water if needed.
8. Garnish with fresh coriander and serve hot.

Tips & Tricks

• Cut potatoes evenly for consistent cooking
• Add extra chili powder for more heat
• Use canned chopped tomatoes if fresh are unavailable
• Finish with a squeeze of lemon for brightness

Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Simmering
• Cuisine: Indian-inspired
• Difficulty: Easy
• Dietary Notes: Vegan, dairy-free, gluten-free, halal-friendly

Notes

This curry thickens as it cools. Add a splash of water or stock when reheating to loosen the sauce.

Nutrition (Approximate per serving)

• Calories: 410
• Protein: 13 g
• Carbohydrates: 58 g
• Fat: 14 g

FAQ

Can I make this curry ahead of time?
Yes, it tastes even better the next day.

Can I freeze vegan potato and chickpea curry?
Yes, freeze in airtight containers for up to 3 months.

What can I serve with this curry?
Serve with basmati rice, naan, or roti.

Can I add coconut milk?
Yes, replace some stock with coconut milk for a creamier curry.

Is this curry spicy?
It is mildly spicy but easy to adjust to taste.

Storage

• Fridge: Store in an airtight container for up to 4 days
• Freezer: Freeze for up to 3 months
• Reheating: Reheat on the stove or microwave with a splash of water

Similar Recipes

• Chorizo Potato and Egg Breakfast Burritos
• Chicken Pot Pie Casserole

Vegan Potato and Chickpea Curry

Vegan potato and chickpea curry recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Course Main Dish

Cuisine Indian-inspired

Ingredients

  

• 2 tbsp oil
• 1 red onion finely chopped
• 4 garlic cloves crushed
• 1 inch fresh ginger minced
• 1.5 tsp black mustard seeds
• 1 tsp cumin seeds
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tbsp garam masala
• 1/2 tsp chili powder
• 3 large tomatoes roughly chopped
• 1 tbsp tomato puree
• 500 g potatoes peeled and diced into 1 inch cubes
• 600 ml vegetable stock
• 1 tin 400 g chickpeas, drained and rinsed
• Fresh coriander chopped

Instructions

 

• Heat oil in a heavy-bottomed pan over medium heat.
• Add the chopped red onion and fry for a few minutes until softened.
• Add crushed garlic and minced ginger and cook for another few minutes until fragrant.
• Stir in mustard seeds, cumin seeds, ground cumin, turmeric, garam masala, and chili powder. Fry for about 40 seconds until aromatic, adding a little oil if needed.
• Add chopped tomatoes and cook until softened and broken down into a thick curry paste.
• Add diced potatoes, tomato puree, and vegetable stock. Bring to a simmer and cook for 25 minutes.
• Stir in chickpeas and cook for an additional 5 minutes until potatoes are fully tender. Add more water if needed.
• Garnish with fresh coriander and serve hot.

Notes

This curry thickens as it cools. Add a splash of water or stock when reheating to loosen the sauce.

 

Conclusion

This Vegan Potato and Chickpea Curry is warming, satisfying, and full of bold spice flavor using simple pantry ingredients. It’s a reliable vegan curry you’ll want to make again and again.