Can I adjust the spice level of this Potato and Chickpea Curry?

Yes, the recipe suggests using 1/2 chili pepper if you prefer less spicy food, or a whole chili pepper for more heat.

Why are mustard and cumin seeds fried at the beginning of this curry recipe?

Frying the mustard and cumin seeds in olive oil first helps to release their aromatic flavors, creating a foundational taste for the curry base.

What kind of potatoes are best for this curry?

The recipe calls for 4 medium-sized potatoes, chopped into bite-size pieces, which will become fork-tender after simmering in the coconut milk sauce.

How should I store leftover Potato and Chickpea Curry?

Store any leftover curry in an airtight container in the refrigerator for 3-4 days. This dish also freezes well for longer storage.

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Potato and Chickpea Curry
[Vegan]

LR By: Laine Rudolfa

Author Bio

I’m a vegan food lover, blogger, recipe developer, and food photographer from Latvia. My health... Read More

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A vibrant bowl of creamy vegan potato and chickpea curry, garnished with fresh green spring onions, ready to be served.

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Chickpea

Potato and Chickpea Curry [Vegan]

Dairy Free

This potato and chickpea curry is all wholesome and good for you. Believe it or not, potatoes are a great source of vitamin C and many minerals like potassium, manganese, and phosphorus. But chickpeas are rich in vitamins B, filled with fiber and a good source of iron.

Ingredients You Need for Potato and Chickpea Curry [Vegan]

4 medium-sized potatoes
1 cup cooked chickpeas
1 can diced tomatoes
1 can full-fat coconut milk
1 onion
3 large garlic cloves
1 chili pepper, finely chopped (or 1/2 chili pepper if you’re not a fan of spicy food)
1 teaspoon cumin seeds
1 teaspoon yellow mustard seeds
1 teaspoon turmeric powder
1 teaspoon garam masala
1/2 teaspoon salt
3 bay leaves
fresh spring onions for garnishing
olive oil for cooking

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How to Prepare Potato and Chickpea Curry [Vegan]

Heat a large pan over medium heat and add some olive oil. When the oil is hot, add mustard and cumin seeds. Fry the spices for a few minutes until cumin changes the color. Be very careful not to burn them!
While the spices are frying, finely chop the onion and add to the pan (after the cumin and mustard seeds have cooked). Then finely chop the garlic and add to the pan. Sautee for 5 minutes until the onion becomes translucent.
Add a can of diced tomatoes and stir in the rest of the spices – chopped chili pepper, whole bay leaves, turmeric, garam masala, and salt. Let it sauté for 3 minutes.
Peel the potatoes and chop them into bite-size pieces (see in the photo above).
Add the chopped potatoes to the pan, stir well until they’re evenly coated with the tomatoes. Lastly, add the coconut milk, stir well and let it cook for 15 minutes.
Add the chickpeas, stir well and let it cook for additional 15 to 20 minutes until the potatoes are fork tender. Turn off the heat and allow the curry to sit in the pan for 10 more minutes – it’ll thicken up and become very creamy.
Garnish with fresh spring onions and serve.