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One-Pot Vegan Chickpea and Potato Curry

Life just got easier for us! This SUPER EASY One-Pot Vegan Chickpea and Potato Curry is about to blow your mind. Containing lots of vegetables and a little bit of coconut milk, it’s super healthy with tons of nutrition, too. Add this to your meal plan for super quick meal prep on Sunday. This vegan curry recipe is oil-free, nut-free, gluten-free, dairy-free, and soy-free. But it’s not free of deliciousness and flavor. 😉

A bowl of curry and rice

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One-Pot Vegan Chickpea and Potato Curry

I used to make curry like this: one pot had rice in it, one pot had the sauce, then I’d either steam the veggies or roast them. Too many dishes, amiright? TOO MUCH WORK. Never happening again now that I figured out how to make One-Pot Chickpea and Potato Curry. Which wasn’t as hard as I thought – I usually underestimate or overestimate my abilities. There is no in between. 😂😂

How to Make Vegan Chickpea and Potato Curry with Coconut Milk and Vegetables

How to Make Chickpea and Potato Curry in One Pot

Grab your deepest, largest pan or a pot. You’re going to cook the rice a little, and then add the potatoes and chickpeas in to simmer along with it. I like really soft chickpeas in my curry and simmering them with the rice helps a lot. You can use whatever potatoes you like the best.

Once the rice is almost cooked through, it’s time to add the curry paste, coconut milk, seasonings, and your choice of vegetables. I had frozen peas and fresh broccoli on me which is a super tasty combination. I’ve also added cauliflower, frozen broccoli, red bell peppers…etc. Frozen corn is really good with green curry paste (and yes, you can use green curry paste if you prefer!)

The curry paste I use is store-bought. You can always make your own, but I love the simplicity and ease of just buying it. Thai Kitchen curry paste is vegan and really flavorful.

For dishes like this, I always opt to use canned coconut milk. It’s much creamier than coconut milk in a carton and more authentic to this dish. However, if you’re worried about the fat content – do half coconut milk, half another kind of non-dairy milk.

I did not add additional salt to mine (the veggie stock I use has sodium), but if you feel it needs a little something – go ahead!

At this point you’re just going to let the vegetables cook through/thaw, and all the flavors marry together, which only takes another 5 minutes or so.

How to Make Vegan Chickpea and Potato Curry with Coconut Milk and Vegetables - Meal Prep Idea

This dish is great to make ahead for meal prep, I love these Snapware glass containers for that purpose. I swear this potato chickpea curry just gets better the next day.

Check out 32 Vegan One-Pot Meals for more dinner inspiration!

A bowl of curry and rice

One-Pot Vegan Chickpea and Potato Curry

Karissa Besaw
Making curry has never been easier! This vegan One-Pot Chickpea and Potato Curry recipe is SO SIMPLE to make and uses familiar ingredients like rice, vegetables, and coconut milk. Feed the whole family or meal prep for the week!
4.39 from 39 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner, Lunch, Main Course, Vegan
Cuisine Thai, Vegan
Servings 6

Ingredients
  

  • 1 cup dry white rice *
  • 3-5 cups veggie stock
  • 2 medium potatoes peeled and cubed
  • 1 can chickpeas (or garbanzo beans) rinsed
  • 1 4oz jar red curry paste
  • 1/2 cup frozen peas
  • 1 cup chopped broccoli florets fresh or frozen
  • 1/2-1 cup coconut milk add more to preference
  • 1 tsp garlic powder
  • 1 tsp onion powder

Instructions
 

  • Add rice and 3 cups of vegetable stock to a large, deep pan or a pot. Bring to a simmer and cover. Let simmer for 5 minutes.
  • Add potatoes and chickpeas. Cover and let simmer for another 15 minutes. Add more vegetable stock if necessary.
  • Stir in remaining ingredients. Again, add a little more vegetable stock if necessary – if it’s too dry, the veggies won’t get tender.
  • Cover and let cook for another 5 minutes or until everything is cooked through. 
  • Serve!

Video

Notes

*If you use another type of rice, cooking time and amount of liquid used may vary. 
Did you try this recipe?Let us know how it was!

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