Fiery Coconut Chickpea Potato Curry

Recipe Collection: Dinner

Fiery Coconut Chickpea Potato Curry is a vibrant vegan dish that brings together the rich flavors of Indian cuisine. With tender potatoes, hearty chickpeas, and a luscious coconut milk base, this curry is a comforting meal that satisfies your taste buds. Perfect for those who enjoy a kick of heat, it can be easily adjusted to suit your spice level and is best served with fluffy rice or warm naan.

This recipe is not only versatile but also a fantastic option for meal prep. Use it as a filling for wraps, a topping for grain bowls, or simply enjoy it on its own.

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Overview

This Spicy Aromatic Potato Curry is a delightful vegan dish that combines the warmth of spices with the creaminess of coconut milk. Packed with tender potatoes, chickpeas, and peas, this curry is a comforting and flavorful meal that rivals any restaurant offering. Perfect for spice lovers, this dish can be adjusted to suit your heat preference and is best served with rice or naan for a complete meal.

Diet Type

Vegan

Allergies

None

Cuisine

Indian

Serving Size: 6

Cooking Time: 50 minutes

Ingredients

• 4 Whole potatoes, peeled
• 2 Tablespoons (tbsp) vegetable oil
• 1 Large yellow onion, minced
• 3 Cloves garlic, minced
• 4 Teaspoons (tsp) curry powder
• 3 Teaspoons (tsp) garam masala
• 2 Teaspoons (tsp) cumin, ground
• 1 Teaspoon (tsp) kosher salt
• 1 Inch piece ginger root, minced
• 1 Teaspoon (tsp) cayenne pepper
• 1 15 Ounces (oz) can garbanzo beans (chickpeas), drained
• 1 15 Ounces (oz) can peas, drained
• 1 14.5 Ounces (oz) can diced tomatoes
• 1 14 Ounces (oz) can coconut milk
• 1 Pinch cilantro, minced

Steps

1. Place the peeled potatoes into a large pot and cover with salted water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for 1 to 2 minutes.
2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the minced onion and minced garlic, cooking until the onion is softened and translucent, about 5 minutes.
3. Stir in the curry powder, garam masala, cumin, kosher salt, minced ginger, and cayenne pepper. Cook for an additional 2 minutes to allow the spices to bloom.
4. Add the cooked potatoes, garbanzo beans, peas, and diced tomatoes to the skillet. Pour in the coconut milk and stir to combine.
5. Bring the mixture to a simmer and continue cooking for 5 to 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. Taste and adjust seasoning as needed. If you prefer a milder curry, reduce the cayenne pepper.
7. Serve hot, garnished with minced cilantro. Pair with steamed rice or warm naan for a complete meal. Enjoy your Spicy Aromatic Potato Curry!

Enjoy your homemade Fiery Coconut Chickpea Potato Curry!