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. 😉
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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 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.
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!
One-Pot Vegan Chickpea and Potato Curry
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!
So delicious and very easy. I used sweet potatoes and they worked very well in this recipe.
This recipe came out so lovely. I used lentils instead of chickpeas and zucchini instead of peas, and it turned out great. Comes together fast and is a satisfying dinner.
This broke through my mental block about cooking rice (it just takes SO LONG, it feels like, especially with brown basmati which is unfortunately my favourite). This is a really tasty and versatile recipe which stands up to endless tinkering.
I’m wondering, would this freeze okay? It would be so handy to keep a few in the freezer.
Thanks for the recipe 🙂
Literally argue with my mom about leftovers with this meal. We both love it!
Does dry rice mean uncooked? Or just plain cooked rice?
This has become one of my top favorite recipes to make! I’ve probably made it half a dozen times by now. I love how easy it is, and I LOVE the leftovers. It keeps really well in the fridge. 🙂
I want to make this, but I only use minute rice that I cook in the microwave. Is there a way to cook this recipe using that? I cannot wait to eat this yummy goodness!
Sure! Cook the rice as you usually do in the microwave and just follow the remaining recipe. Start with simmering the potatoes and chickpeas in about 2 cups of water (or more if needed – just make sure they are covered with the water.) Mix it all with the rice you cooked in the end.
I loved this recipe. Im a thirteen year old and have to cook on the weekends I have a older brother thats vegan so I have to cook vegan food. I love this life. Go Vegan.
Killer recipe!! I substituted quinoa for the rice. Curry/quinoa/potatoes. Great combination.
I’m so glad that you are conscious about the sodium levels. I have to be extra careful about that. That’s why I’ll be making my own curry paste, but the rest looks just perfect.
This was a great dish! I sautéed half an onion and two garlic cloves at the very beginning before adding the rice to the pan instead of using powders at the end. My husband added some turmeric, biryani mix, coriander and cardamom. I swear he adds half a dozen spices to every dish I cook so I can never leave a review of the original recipe. I’ll be making it again, though!