Description
A rich and fragrant vegan potato curry bursting with warm spices, creamy coconut milk, and hearty chickpeas. Perfectly paired with basmati rice or vegan naan, this comforting dish is full of flavor and easy to prepare for a wholesome plant-based meal.
Ingredients
Scale
Spices and Aromatics
- 3 Tbsp Olive Oil
- 1 Medium Onion (White, Yellow or Brown, Chopped)
- 1 Tbsp Crushed Garlic
- 1 Tbsp Minced Ginger
- 4 tsp Garam Masala (or Curry Powder)
- 1 tsp Paprika
- 1/2 tsp Cayenne Pepper
- 1 tsp Cumin
- 1/2 tsp Coriander Powder
- 1 tsp Turmeric
Main Ingredients
- 6 Medium Potatoes (2.2 pounds/1 kg, peeled and chopped)
- 15 ounce Can Chickpeas (1 can, drained)
- 14 ounces Canned Chopped Tomatoes (400g)
- 1 cup Vegetable Stock (240ml)
- 14 ounces Canned Coconut Milk (400ml, Full Fat, Unsweetened)
- 2 Tbsp Coconut Sugar (or Light Brown Sugar)
- Sea Salt and Black Pepper (To Taste)
- 1/2 cup Cilantro (Chopped)
To Serve
- Basmati Rice
- Vegan Naan
Instructions
- Sauté the Aromatics and Spices: Heat olive oil in a pot over medium heat. Add the chopped onion, crushed garlic, minced ginger, garam masala, paprika, cayenne pepper, cumin, coriander powder, and turmeric. Sauté until the onions are slightly softened and the spices are fragrant, about 5-7 minutes.
- Add Potatoes and Chickpeas: Toss in the peeled and chopped potatoes along with the drained chickpeas. Stir well to coat them evenly in the spices.
- Combine Liquids and Simmer: Pour in the chopped tomatoes, vegetable stock, and canned coconut milk. Stir everything together and bring the mixture to a boil.
- Simmer until Potatoes are Tender: Reduce the heat to low, cover the pot, and let it simmer gently. Cook until the potatoes are fork tender, about 35-40 minutes. Test readiness by removing a potato chunk and piercing it with a fork.
- Season and Finish: Stir in the coconut sugar, then season with sea salt and black pepper to taste.
- Serve: Spoon the curry into bowls, garnish with chopped cilantro, and serve hot alongside basmati rice and/or vegan naan bread.
Notes
- This vegan potato curry is rich and fragrant, loaded with warm spices and creamy coconut milk for depth of flavor.
- Perfect for a satisfying plant-based meal, it pairs beautifully with basmati rice or fluffy vegan naan.
- Adjust the cayenne pepper to control the spice level according to preference.
- Leftovers store well in the fridge and can be reheated for quick, flavorful meals during the week.
Nutrition
- Serving Size: 1 serving
- Calories: 445 kcal
- Sugar: 13.6 g
- Sodium: 334 mg
- Fat: 20.2 g
- Saturated Fat: 10.5 g
- Unsaturated Fat: 9.7 g
- Trans Fat: 0 g
- Carbohydrates: 58.3 g
- Fiber: 8.3 g
- Protein: 8.9 g
- Cholesterol: 0 mg
