Simple Potato Chickpea Curry – Model New Vegan

I get requested on a regular basis the place my Indian dishes are! Properly this is an Simple Potato Chickpea Curry with tender potatoes, hearty chickpeas, and fragrant spices in a creamy coconut-flavored oat milk broth. 😋

This recipe is just like my very first Indian recipe I attempted – my Spiced Potato Curry however with bolder spices and the addition of some oat milk. I selected oat milk as a result of it’s thick and creamy very similar to coconut milk however with out all of that artery-clogging saturated fats.

Why I Love This Simple Potato Chickpea Curry

100% Vegan, Oil-Free, & Gluten-Free: Like all of my recipes, that is made with none animal merchandise or bottled oils and occurs to be gluten-free as nicely.

One-Pot dish for straightforward cleanup: I do know I hate washing a number of home equipment and pans when making a dish. Do not you? No want with this one! One pot child!

Tremendous EASY to make: Significantly, you add stuff to an enormous pot and activate the burner. Simple peasy. You DO most likely need to stir it at times 🤣.

No Amazon searches for bizarre components: On a regular basis pantry components that loads of you have already got.

Made WITHOUT coconut milk – much less saturated fats: I do know coconut milk tastes superb in a curry – however oh Lord the FAT! And most of it’s artery-clogging saturated fats. So I used oat milk and slightly coconut extract. Shut sufficient for me.

Notable Elements & Substitutions

Curry Powder

Curry powder is de facto not utilized in Indian cooking….what a shocker proper? It is really a British invention to invoke the ‘essence’ of Indian cooking. However for our functions right here, good ol’ McCormicks Curry Powder will work fantastic. In order for you a bolder taste you could possibly use Garam Masala as a substitute.

Cayenne

You realize I am a spice head proper? If slightly warmth will not be your factor, be at liberty to chop again or omit.

Oat Milk

Many curry recipes use coconut milk to create their clean, creamy sauces. However coconut milk is principally the fats that rises after the coconut meat is floor and boiled in water, and most of that fats is saturated fats, the sort that clogs your arteries. So I made a decision to make use of oat milk as a substitute attributable to its thick and creamy texture. Almond or soy milk will work fantastic however understand your sauce will most likely be so much thinner.

Coconut Extract

Search for this in your spice aisle in your grocery retailer, subsequent to the vanilla extract. I exploit slightly on this recipe to get some coconut taste.

*See the recipe card on the backside of the web page for actual portions and detailed cooking instructions.

How To Make Simple Potato Chickpea Curry

Step 1

Sauté the Aromatics

Cube your onion and mince your garlic and ginger. Then utilizing slightly veggie broth, sauté your onion simply till it softens, then add your garlic and ginger.

Step 2

Toast the Spices

Whisk the entire spices collectively and blend with the onions. Enable to toast for 1-2 minutes to launch all of their great flavors. It is okay so as to add a splash of broth if wanted.

Step 3

Add The Potatoes

Wash your potatoes and dice them, then toss them with the spices till they’re uniformly coated.

Step 4

Add The Chickpeas

Rinse and drain your chickpeas and add them to the pot. Combine nicely. Notice: Some folks save the bean juice (aquafaba) for different recipes.

Step 5

Add The Broth, Lemon, & Tomatoes

Stir within the veggie broth, lemon juice, and canned tomatoes and blend nicely.

Step 6

Add The Oat Milk & Coconut

Whisk the coconut extract into the milk and add it to the pot. Improve the warmth and simmer for 20 minutes. Notice: Add a slurry of 1 Tbs cornstarch & 1 Tbs water to thicken if desired.

Serving Concepts

Serve your curry with or over rice and I like slightly cilantro for garnish. If you happen to like Naan bread that might even be accompaniment and for an oil-free bread take a look at my Rustic No Knead Bread Recipe.

FAQ

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Simple Potato Chickpea Curry Recipe

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4.5 from 2 critiques

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  Writer: Chuck Underwood
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  Prep Time: 15 min
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  Cook dinner Time: 20 min
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  Whole Time: 35 minutes
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  Yield: 8–10 servings 1x
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  Class: Soups
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  Methodology: Stovetop
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  Delicacies: Indian
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  Weight-reduction plan: Vegan

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Description

Simple Potato Chickpea Curry! Tender potatoes, hearty chickpeas, and fragrant spices in a creamy coconut-flavored oat milk broth. 😋

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Elements

Models
USM

Scale
1x2x3x

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Directions

1. Utilizing a big soup pot or Dutch Oven, sauté the diced onions with slightly veg broth till softened. 
2. Stir within the garlic & ginger and simmer for 30 seconds. 
3. Whisk the entire spices collectively and stir them into the onions.  Enable to toast for 1 minute. 
4. Add the cubed potatoes and stir nicely so they’re evenly coated with the spices. 
5. Add the chickpeas and stir. 
6. Add the veg broth, lemon juice, and tomatoes and stir
7. Whisk the coconut extract with the oat milk and stir into the pot 
8. Improve warmth to simmer for 20 minutes to till potatoes are tender

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