Description
A flavorful and aromatic vegan potato curry featuring tender potatoes, chickpeas, and a rich blend of spices simmered in creamy coconut milk. Perfectly served with basmati rice or vegan naan, this curry is a hearty, comforting, and healthy 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)
To Serve
- 1/2 cup Cilantro (Chopped)
- Basmati Rice
- Vegan Naan
Instructions
- Sauté Spices and Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion, crushed garlic, and minced ginger. Stir in the garam masala, paprika, cayenne pepper, cumin, coriander powder, and turmeric. Cook until the onions are softened and fragrant, about 5-7 minutes.
- Add Potatoes and Chickpeas: Add the peeled and chopped potatoes along with the drained chickpeas to the pot. Toss well to coat everything evenly with the spices and aromatics.
- Simmer with Liquids: Pour in the chopped tomatoes, vegetable stock, and coconut milk. Stir to combine all ingredients. Bring the mixture to a boil.
- Cook Potatoes: Reduce the heat to low and cover the pot with a lid. Let the curry simmer gently until the potatoes are tender when pierced with a fork, approximately 30-40 minutes.
- Season and Sweeten: Stir in the coconut sugar, then season the curry with sea salt and black pepper to taste. Adjust seasoning as needed.
- Serve: Spoon the curry into bowls, garnish with freshly chopped cilantro, and serve hot alongside steamed basmati rice and/or vegan naan bread for a complete meal.
Notes
- This vegan potato curry is rich, fragrant, and packed with layers of flavor from traditional Indian spices.
- It’s perfect on its own or complemented with basmati rice or vegan naan to soak up the delicious sauce.
- Use full-fat coconut milk for the creamiest texture, but light coconut milk can be used for a lower-fat option.
- Adjust the cayenne pepper amount to control the heat level according to your taste.
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
