Creamy Chickpea Curry

One of my favorite dishes is Curry Chicken. Since I am eating more plant-based, I love this Creamy Chickpea Curry with Potates. It is packed with vegetables and big flavors.  Bursting with flavor, nutrients, and goodness, this dish is a testament to the fact that healthy food can indeed be delish.

The Nutritional Powerhouse: Chickpeas

Packed with protein, fiber, vitamins, and minerals, chickpeas are a favorite for vegans and vegetarians. They provide essential nutrients such as folate, iron, magnesium, and potassium, contributing to overall health and well-being. Additionally, chickpeas are low in fat and rich in antioxidants, making them an ideal choice for heart health and weight management.

Flavor Explosion: The Spice of Life

The blend of aromatic spices, including cumin, turmeric, and other seasonings, creates a symphony of taste that dances on your palate. The rich tomato-based sauce infused with ginger and garlic adds depth and complexity to the dish. You can adjust the level of spiciness to your preference, making it accessible to those who enjoy milder flavors as well as spice enthusiasts.

Check out this recipe and enjoy!

Chunky Curry Chickpeas & Potatoes

Tarra Jackson

I love Curry Chicken! But since I'm trying to eat more plant-based, I substitute the chicken with chickpeas and it did not disappoint.

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Prep Time 10 minutes mins

Cook Time 28 minutes mins

Course Main Course

Cuisine Indian

Servings 4 serviings

Calories 365 kcal

Ingredients

  

1x2x3x

• 2 tbsp. olive oil
• 1 large onion chopped
• 2 stalks celery chopped
• 2 medium carrots diced
• 4 garlic cloves minced
• 1 tbsp. grated ginger optional
• 1 tbsp. curry powder
• 1/2 tsp. ground cumin
• 1/4 tsp. cayenne pepper
• 1 can 15 oz. chickpeas, drained and rinsed
• 1 can 14.5 oz. diced tomatoes, undrained
• 1 can 15 oz. diced potatoes
• 1 can 14 oz. coconut milk
• 1/2 cup vegetable broth
• 1 tsp. salt
• Fresh cilantro chopped (optional)

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrots and cook for 5-7 minutes, until soft and translucent.
  2 tbsp. olive oil, 1 large onion, 2 stalks celery, 2 medium carrots
• Add the garlic and ginger, and cook for another 2-3 minutes.
  4 garlic cloves, 1 tbsp. grated ginger
• Add the curry powder, cumin, and cayenne pepper, and cook for 1-2 minutes, stirring constantly.
  1 tbsp. curry powder, 1/2 tsp. ground cumin, 1/4 tsp. cayenne pepper
• Add the chickpeas, diced tomatoes, diced potatoes, coconut milk, vegetable broth, and salt. Stir to combine.
  1 can 15 oz. chickpeas, drained and rinsed, 1 can 14.5 oz. diced tomatoes, undrained, 1 can 14 oz. coconut milk, 1/2 cup vegetable broth, 1 tsp. salt, 1 can 15 oz. diced potatoes
• Bring the mixture to a boil, then reduce the heat and let it simmer for 20-30 minutes, or until the curry has thickened.
• Serve the vegan chickpea curry hot, topped with fresh cilantro if desired.
  Fresh cilantro

Notes

Nutritional facts may vary depending on the ingredients and brands used.

This vegan chickpea curry is a satisfying and flavorful dish that is perfect for a cozy night in. Enjoy!

Nutrition

Calories: 365kcal

Keyword Plant-Based, Vegan, Vegetarian

Tried this recipe?Let us know how it was!

Bon appétit!