Vegan Chickpea & Potato Curry

This Vegan Chickpea Potato Curry is my kind of comfort food—rich, warm, and packed with flavor without being heavy. It’s one of those recipes I turn to when I want something hearty, healthy-ish, and satisfying with minimal effort. Everything simmers together in one pot, making cleanup just as easy as the cooking.

Loaded with tender potatoes, protein-packed chickpeas, and a creamy coconut curry sauce spiced just right, this dish is both nourishing and crave-worthy. And let’s be real—leftovers are even better the next day.

Ingredients

2 cups vegetable broth

2 tbsp coconut oil

1 medium sized white or yellow onion, diced

3 large garlic cloves , minced

3 tbsp curry powder

1 tsp All Spice powder

1 tsp nutmeg powder

1 smoked paprika

1 tsp dried thyme

1 tsp cumin powder

1 tsp cayenne pepper

1/2 tsp black pepper

salt tot taste

2 small potatoes, cubed

2 14 oz can chickpeas, drained an rinsed

14 oz canned diced tomatoes

How to Make It

Step 1: Sauté the Aromatics

In a large pot or Dutch oven, heat the coconut oil over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and ginger, stirring until fragrant.

Step 2: Spice It Up

Stir in curry powder, cumin, turmeric, and cayenne. Toast the spices for about 30 seconds to wake up all those flavors.

Step 3: Simmer the Curry

Add chopped potatoes, chickpeas, coconut milk, and veggie broth. Stir everything together and bring to a gentle boil.

Step 4: Cover & Cook

Reduce heat, cover, and simmer for 20–25 minutes, or until potatoes are fork-tender and the curry has thickened. Season with salt and pepper to taste.

Step 5: Serve & Enjoy

Serve hot over rice, quinoa, or with warm naan. Garnish with fresh herbs and a squeeze of lime juice for extra brightness.

Why You’ll Love This

• One-pot, low-fuss recipe
• Vegan and gluten-free
• Freezer-friendly
• Packed with plant-based protein and fiber
• Comforting and totally customizable

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Make It Yours

Add spinach at the end for extra greens, toss in bell peppers for crunch, or make it spicy with extra cayenne or red pepper flakes. This curry is super flexible, so use what you have!

Looking for more cozy vegan recipes? Try my Cauliflower Broccoli Casserole or One-Pot Middle Eastern Chicken & Rice (easily made plant-based!).

If you make this dish, tag me @evseats—I’d love to see your cozy bowl of curry magic!