Vegan Chickpea & Potato Curry

Name: Vegan Chickpea & Potato Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Caribbean
Ingredients: 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; 2 cups vegetable broth

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This vegan chickpea & potato curry is a healthy and comforting dish that’s perfect for weeknight dinners! With a Caribbean flavor base, the spices are bold and delicious!

The day is finally here! It’s the first day of my 31 day vegan challenge, and I wanted to share the first recipe I’m making. I’m a huge fan of curry, and make them all the time..evidence from my Coconut Curry Chicken Stew. So I thought I’d give this chickpea & potato curry a try as it’s one of my favorite Trini recipes. I’m not a huge fan of tofu or vegan chicken or seafood so to get that “meaty” feel in my food I feel like I’ll be turning to chickpeas, lentils, and beans a lot. They are so filling, and I really love the taste!

For all my vegan finds I’ve been heading to one of my favorite stores Grocery Outlet! I’ve been shopping there for years now because it’s an awesome place to get amazing discount (40-70% off) on organic and superfood food and ingredients!

Their NOSH (Natural Organic Specialty Healthy) department has some of the best finds. I got the coconut oil, chickpeas, and curry straight from there for a great price.

They always have amazing deals on healthy foods and throw an amazing wine sale from time to time!

This chickpea & potato curry is a one pot wonder! So simple to make and very little work is required. Once you’ve combined all your seasonings together you just throw it into the pot with some onions and potatoes, and chicken broth. Maximum flavor with minimum effort, how’s that for a quick weeknight dinner?

Vegan Chickpea & Potato Curry

Yield: 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This vegan chickpea & potato curry is a healthy and comforting dish that's perfect for weeknight dinners! With a Caribbean flavor base, the spices are bold and delicious!

Ingredients

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
2 cups vegetable broth

Instructions

Heat the oil in a large pot.
Add the onions and ALL the spices to the pot, and cook until the onions turn translucent. About 2 minutes.
Add the potatoes and cook for a further 2 minutes.
Add the chickpeas, canned tomatoes and vegetable broth.
Bring to a boil then turn down the heat to medium and simmer for 15 -20 minutes, or until the potatoes are cooked and the sauce has thickened.
Serve with rice.
Adjust salt to taste, stir through scallions/shallots and parsley.
Serve with rice.