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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. 😉
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
- ½ cup frozen peas
- 1 cup chopped broccoli florets fresh or frozen
- ½-1 cup coconut milk add more to preference
- 1 teaspoon garlic powder
- 1 teaspoon 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!
