Chunky Curry Chickpeas & Potatoes
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.
Ingredients
- 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
Tried this recipe?Let us know how it was!