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4 from 20 votes

One-Pot Vegan Chickpea and Potato Curry

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!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dinner, Lunch, Main Course, Vegan
Cuisine: Thai, Vegan
Servings: 6
Author: Karissa


  • 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


  • 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!



*If you use another type of rice, cooking time and amount of liquid used may vary.