Creamy Vegan Tomato Curry with Chickpeas and Potatoes

This recipe for Vegan Tomato Curry with Chickpeas and Potatoes is flavorful and delicious, and makes a wonderful vegan dinner. Try it with basmati rice, and bread like naan or roti. I love making chickpea curry, because it is easy and nutritious, and delicious; I have another recipe for chickpea curry here: Lentil Chickpea Curry. This particular curry recipe has chickpeas and potatoes, and has a creamy tomato base reminiscent to my vegan butter chicken-style cauliflower recipe.

Rather than using a premade curry paste or powder, this recipe uses a blend of herbs and spices that you can probably already find in your pantry. You can whip this recipe up in just 30 minutes. Most of the time is spent waiting for the potatoes to cook, so it’s a great meal to make when you don’t want to spend too much time over the stove.

How to make Vegan Chickpea and Potato Creamy Tomato Curry

1 tsp Olive Oil
2 Garlic Cloves
1 tsp Ginger, Grated
1/4 Cup Vegan Butter
1 tsp Ground Cumin
1/4 tsp Ground Mustard
1/8 tsp Ground Chili
1 tsp Turmeric
1/4 tsp Smoked Paprika
1 tsp Salt
1/8 tsp Ground Pepper
2 Cups Canned Diced Tomatoes
3 – 4 Medium Potatoes
1 Cup Water
1 1/2 Cups Chickpeas
1 Cup Coconut Milk
1/4 Cup Cilantro, Chopped

Method:

Prepare your ingredients and set them aside until needed: Mince Garlic. Grate the ginger. Peel and dice the potatoes. Chop the cilantro.

Heat the olive oil in a medium sized pot, over medium heat, and sauté the garlic and ginger for approximately 1 minute.

Melt the butter into the pot, and stir in the cumin, mustard, ground chili, turmeric, paprika, salt, and pepper.

Stir in the tomatoes, potatoes, and water, and then cover the pot. Cook over medium heat, for 15-20 minutes, until the potatoes are tender.

Uncover the pot and stir in the chickpeas and coconut milk. Cook for 3 – 5 minutes.

Stir the cilantro into the curry, and serve.

Yield: 4-6 Servings

Chickpea and Potato Creamy Tomato Curry

Print

Try this vegan recipe for chickpea and potato curry made with a creamy tomato base.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• 1 tsp Olive Oil
• 2 Garlic Cloves
• 1 tsp Ginger, Grated
• 1/4 Cup Vegan Butter
• 1 tsp Ground Cumin
• 1/4 tsp Ground Mustard
• 1/8 tsp Ground Chili
• 1 tsp Turmeric
• 1/4 tsp Smoked Paprika
• 1 tsp Salt
• 1/8 tsp Ground Pepper
• 2 Cups Canned Diced Tomatoes
• 3 - 4 Medium Potatoes
• 1 Cup Water
• 1 1/2 Cups Chickpeas
• 1 Cup Coconut Milk
• 1/4 Cup Cilantro, Chopped

Instructions

Prepare your ingredients and set them aside until needed: Mince Garlic. Grate the ginger. Peel and dice the potatoes. Chop the cilantro.

Heat the olive oil in a medium sized pot, over medium heat. Saute the garlic and ginger for approximately 1 minute.

Melt the butter into the pot, and stir in the cumin, mustard, ground chili, turmeric, paprika, salt, and pepper.

Stir in the tomatoes, potatoes, and water, and then cover the pot. Cook over medium heat, for 15-20 minutes, until the potatoes are tender.

Uncover the pot and stir in the chickpeas and coconut milk. Cook for 3 - 5 minutes.

Stir the cilantro into the curry, and serve.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 342Total Fat: 18gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 20mgSodium: 563mgCarbohydrates: 40gFiber: 7gSugar: 5gProtein: 8g