This Vegan Curry Chickpea Mashed Potato Bowl is the perfect easy weeknight meal! Ready in no time, this flavorful dish comes with a creamy coconut + turmeric-based curry, chickpeas, sweet potatoes, tomatoes, carrots, onions, and spinach; all atop velvety vegan mozzarella and butter mashed potatoes. A killer combo, indeed!

Curry Chickpea Mashed Potato Bowl [Vegan]

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For Mashed Potatoes:

  • 3-4 large Russet potatoes, peeled and diced
  • 2-3 tablespoons vegan butter
  • 1/2 cup vegan mozzarella 'cheese'
  • pinch of sea salt

For Curry Chickpea:

  • 1 (15 oz.) can chickpeas, drained + rinsed
  • 1 tablespoon grapeseed oil
  • 1 garlic clove, minced
  • 1 medium red onion, diced
  • 1 medium carrot, diced
  • 1 cup baby spinach, roughly chopped
  • 1 large sweet potato, peeled + diced
  • 1/2 cup grape tomatoes, halved
  • 1 (14 oz.) can vegan coconut milk
  • 1 teaspoon soy sauce, low-sodium
  • 1/2 cup vegetable stock

For the Seasonings:

  • 1 tablespoon ground turmeric + 1 teaspoon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon ground ginger
  • 1 scotch bonnet pepper, optional
  • 1 teaspoon red pepper flakes, optional


For Mashed Potatoes:

  1. Bring a large pot of water to a boil and add peeled + diced potatoes to the boiling water. Cook for about 30 minutes or until potatoes are tender. **See Notes for Slow Cooker + No-Boil options**.
  2. Once fully cooked through, drain potatoes from water and add them to a large bowl, mashing them with a stainless steel potato masher (or fork) until fully broken down. **I also find it easier to add potatoes to the bowl of an electric mixer, which does wonders!**
  3. Once mashed, add vegan butter, pinch of seal salt, and cheese, stirring them in until fully melted and potatoes become creamy. Set aside.

For the Curry Chickpea:

  1. In a large skillet over medium-hight heat, add 1 Tbsp of grapeseed oil.  Add the diced onions and garlic, stirring until everything becomes translucent and fragrant, about 3-4 minutes.
  2. Add all the seasonings (including the turmeric) and stir until well combined, reducing the heat to medium-low.
  3. Add the sweet potatoes, carrots, tomatoes, and chickpeas, and cook for another minute or so, until veggies are lightly charred.
  4. Add coconut milk, additional turmeric (1 Tbsp), soy sauce, and vegetable stock, and stir to combine. Bring to a boil and then reduce heat to low and simmer for about 20 minutes, or until veggies are cooked and sauce has thickened. **NOTE: For a kick of spice, add 1 Tbsp of red pepper flakes or 1 scotch bonnet pepper.**
  5. At the last 5 minute mark, add in spinach and let cook until welted. Remove everything from heat.
  6. To serve, add a few spoonfuls of mashed potatoes to a prepared bowl and top with vegan curry chickpea. Sprinkle with dried parsley.
  7. Bon Appetit!


NO-BOIL MASHED POTATOES: To cook them alternatively without boiling—place potatoes on a baking sheet (lined with parchment paper) and lightly dress them with grapeseed oil. Bake in a 400 degree Fahrenheit oven for 25-30 minutes, until tender and knife goes through each potato smoothly. Once done, remove from oven and continue recipe. SLOW COOKER MASHED POTATO OPTION: Just place the peeled + diced potatoes, veggie broth, and garlic powder (about 1 tsp; optional) into your slow cooker. Cook on high 3-4 hours or low 6-7 hours, stirring every hour or so or until tender. Then using a hand masher, mash potatoes until smooth and then stir in vegan butter and vegan mozzarella cheese. STORAGE: Leftovers can be kept in an air-tight container in the refrigerator for 3-4 days. Re-heat when ready to serve.

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