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Vegan Curry

  • Author: Iosune
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Side Dish, Main Dish
  • Cuisine: Vegan, Asian

Vegan curry, an exotic, spicy and comforting recipe. It’s satiating, creamy and delicious, and it’s ready in only 30 minutes.

A square picture of a bowl with vegan curry garnished with come chopped fresh parsley
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Ingredients

  • 1 pound potatoes (500 g), peeled and cubed
  • 1 tbsp extra virgin olive oil
  • 2 garlic cloves, minced
  • ½ onion, chopped
  • 1 tbsp fresh ginger, peeled and minced
  • 1 tbsp curry powder
  • 1 tbsp brown sugar
  • 1 tsp ground cumin
  • ¼ tsp salt
  • ⅛ tsp ground black pepper
  • ⅛ tsp cayenne flakes, optional
  • ¾ cup coconut milk (200 ml)
  • 7 oz canned tomatoes (200 g)
  • 15-ounce can of chickpeas (425 g), drained and rinsed

Instructions

  1. Boil the potatoes until soft. Drain and set aside.
  2. In the meantime, heat the oil in a pan and add the onion. Cook over medium-high heat until golden brown, stirring occasionally. 
  3. Add the garlic and ginger, stir and cook for 1 or 2 more minutes or until golden brown.
  4. Add the spices (curry, sugar, cumin, salt, pepper, and cayenne), coconut milk and tomatoes, stir and cook over medium-high heat for 15 minutes.
  5. Set aside, put it into a blender and blend for a creamier texture. This step is optional.
  6. Add the chickpeas and potatoes and cook for 5 more minutes.
  7. Serve immediately (I added some chopped cilantro on top) or keep the leftovers in the fridge for 5-7 days of in the freezer for up to 2 months. 

 

Notes

  • You can replace the potatoes with sweet potatoes.
  • Feel free to use any kind of vegetables, spices, and herbs. If you don’t have some of them, replace them for similar ones or just omit them.
  • If you don’t like coconut milk, feel free to use any other plant milk, although the curry might not be as creamy.
  • You can use fresh tomatoes instead, but you might need to adjust the amount of water if the curry gets too dry.
  • Use any type of legume. 
  • Add some tofu if you are looking for a different kind of texture.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 328
  • Sugar: 7.1 g
  • Sodium: 354 mg
  • Fat: 15.6 g
  • Saturated Fat: 10.2 g
  • Carbohydrates: 43.6 g
  • Fiber: 8.3 g
  • Protein: 7.2 g