Why toast the cumin and mustard seeds before crushing them?

Toasting the cumin and mustard seeds enhances their fragrance and deepens their flavor, adding a more complex aroma to the curry.

Can I make this curry thicker?

Yes, after adding the chickpeas, beans, and corn, you can use a potato masher or fork to mash the stew to your desired consistency for a thicker, mushier result.

What can I use instead of coconut cream?

The recipe suggests using cashew sour cream as an alternative to coconut cream for a similar rich and creamy finish.

How much Himalayan salt should I add?

The recipe calls for 3/4 teaspoon of Himalayan salt, but it also notes 'or less,' so you can adjust it to your taste preference.

What fresh herbs or finishing touches are recommended?

The recipe suggests seasoning with fresh herbs like coriander, parsley, and/or onion greens, and finishing with lemon or lime juice for brightness.

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Hearty Curry With Chickpeas, Beans, and Potatoes
[Vegan]

NL By: Nele Liivlaid

Author Bio

Nele is passionate about healthy eating and delicious food. However, she developed a more profound... Read More

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A vibrant bowl of hearty vegan curry with chickpeas, red beans, and diced potatoes, garnished with fresh green herbs.

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Hearty Curry With Chickpeas, Beans, and Potatoes [Vegan]

Dairy Free

Here’s an absolutely delicious gluten-free plant-based dish for dinner tonight! Make a 30-minute hearty and creamy Indian flavoured vegan curry with chickpeas, potatoes and red beans.

Ingredients You Need for Hearty Curry With Chickpeas, Beans, and Potatoes [Vegan]

1 small yellow onion, minced
2 medium or 3 small garlic cloves, minced
1 large celery stalk, diced
1 large carrot, diced
1 medium potato, diced
1 teaspoon turmeric
1 1/2 teaspoons crushed cumin seeds
1 1/2 teaspoons crushed mustard seeds
1 cup unsalted sweet corn, rinsed and drained
1 can unsalted chickpeas, rinsed and drained
1 can unsalted red beans, rinsed and drained
2 tablespoons coconut cream (or cashew sour cream)
3/4 teaspoons Himalayan salt (or less)
Black pepper to taste

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How to Prepare Hearty Curry With Chickpeas, Beans, and Potatoes [Vegan]

Start by preparing the spices – toast cumin seeds (from 30 seconds to 1 minute until your nose just gets a whiff of smoke and fragrance) and mustard seeds (2-5 minutes until fragrant and lightly browned, removing from heat when the seeds start to pop) on a dry pan, let cool and crush using mortar and pestle. Or make a bigger batch and grind in a spice grinder.
Next, heat up a few tablespoons of water in a skillet or large pan. After that, reduce heat; add onions and sauté them covered for 2-3 minutes stirring every now and then. Add water whenever necessary.
Then, add the carrots, celery, potato cubes and turmeric; give everything a good stir and sauté on a medium heat until the veggies are tender, about 8 minutes. If you didn’t toast the spices, throw them (crushed) in along with turmeric. Again, add extra water if necessary.
When the veggies are cooked, add chickpeas, beans and corn. If the stew is too dry, add a bit of water. Then, bring to boil and turn off the heat. For a more mushy result, take potato masher or fork and mash the stew until it has thickened to desired consistency.
Finally, season with black pepper, Himalayan salt and fresh herbs like coriander, parsley and/or onion greens. Finish off with lemon juice or lime juice if you like to.