Potato Chili Chickpea Curry Recipe

This is the best easy vegan potato chili chickpea curry recipe ever. It’s a super easy recipe that’s loaded with tender meaty potatoes, tender and roasted chickpeas, and all the curry flavors you could dream of. Plus, a creamy homemade coconut curry sauce makes this feast a bowlful of deliciousness.

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These bowlfuls of 30-minute potato chili curry with crispy chickpeas are easy, tasty, and irresistibly good. Think tender meaty potatoes that soak up all the creamy curry sauce topped with crispy roasted chickpeas. It’s like a food party in a bowl. One of those parties even an introvert would want to join because it’s just so good. Make it in a pot, a slow cooker, or a crockpot and serve with a side of fluffy rice (or my amazing coconut rice) or rice noodles for a healthy and tasty easy vegan dinner.

Right now I’m all about this easy, loaded-with flavor meal that says comfort and cozy in every bite. It’s warming, it’s comforting, you could say it’s like a hug in a bowl. The coconut chili curry sauce is creamy and spicy speckled with crunchy roasted BBQ chickpeas, juicy tomatoes, melt-in-your-mouth tender potatoes, garlicky flavors and topped with fresh parsley. It’s so good I would happily eat it every day of the week.

The ingredients you need to make vegan potato chili chickpea curry 

  • potatoes 
  • chickpeas
  • red onions
  • red bell pepper
  • garlic 
  • fire roasted diced tomatoes (or 2 pounds of tomatoes, chopped) 
  • BBQ sauce
  • tomato paste 
  • paprika 
  • curry powder 
  • coconut milk 
  • oregano 

Make in 30-minutes Vegan red curry crockpot recipe 

It’s time to grab your trusty slow cooker, or crockpot and get ready to whip up a batch of creamy chili curry. Because this easy red curry is amazing made in a crockpot. It’s pretty much just loading all the ingredients into a crockpot and like by the wave of a magic wand you will be ready to eat a bowlful of deliciousness in hours without any fuss or work. Now that’s what I call a win-win.

Vegan Indian curry in an instant pot 

My amazing vegan curry isn’t just a cozy hug-in-a-bowl kinda recipe. It’s also a breeze to make in an instant pot. With almost zero effort (I’m using the word effort very loosely here as the only work you will be doing is placing the ingredients in your instant pot and turning it on) you will have a creamy flavor loaded vegan steaming bowl of curry in front of you in just 20-minutes. So if you’re in a rush to get a healthy and delicious dinner on the table grab your ingredients and your trusty instant pot and your dinner is saved.

Meal prep-friendly vegan curry 

This easy ready in 30-minutes vegetarian curry is a meal prep-friendly lifesaver. It can be made days in advance and kept in the refrigerator. Just reheat when you’re ready to eat and this superhero curry will save your dinner. Or freeze it for later as it will keep for months in the freezer. Reheating only intensifies the delicious curry sauce and flavors. 

Reheating tip: add a little water to the dish before reheating to make the sauce extra creamy.

How to make vegetable curry in a crockpot 

Place all the ingredients in your crockpot and stir to mix. Cook for 5-6 hours on high, or 7-8 hours on low. Stir together to combine and add extra salt if needed. Garnish with fresh basil or parsley right before serving.

Enjoy.

How to make homemade vegan spicy potato curry in an instant pot 

Place all the ingredients in your instant pot or pressure cooker. Set to high for 20-minutes. Release steam. Taste test and add more seasoning if needed. 

Serve with a garnish of fresh basil or parsley and enjoy.

How to make vegan potato chili chickpea curry in a pot or pan

Place the diced potatoes in a large pot and cover them with water. Season with a little salt and cover with a lid. Bring to a boil before turning the heat down to a simmer. Let the potatoes cook for 15 minutes or until they are tender all the way through (test by sticking a knife or fork into the potatoes). When the potatoes are done, drain away the water and set the potatoes aside.

While the potatoes are cooking, heat olive oil in a non-stick pan. Sauté onions and chickpeas in the hot olive oil and season with salt, paprika, curry powder, and oregano. Stir to combine and add the finely chopped garlic. Mix everything and allow the spices to sauté for a minute to really bring out the flavors. 

Next, stir in the BBQ sauce, tomato paste, fire-roasted tomatoes, and coconut milk and bring the sauce to a quick boil. Turn the heat down to a simmer and leave the sauce to cook until the potatoes are done.

Once the potatoes are cooked and the water has been drained, pour the curry sauce over the potatoes and combine everything. Taste test and add more salt if needed.

Serve with a garnish of fresh herbs and a side of rice and enjoy.

Frequently Asked Questions

Can vegans eat curry paste?

Yes. Coconut milk is made purely from coconuts and is completely vegan.

Can you freeze curry?

Yes, this easy curry is not just delicious it’s also freezer friendly. Just reheat before serving.

What potatoes are best to use in curry?

You can use any type of potatoes in a curry. I like to use large potatoes like Yukon gold or similar, but smaller potatoes will work just as well.

Is it okay to use leftover potatoes in curry?

Yes. Leftover potatoes work very well in curry and is a great way to use leftovers.

Can I add more vegetables if I have leftovers that need to be used?

Yes, absolutely. This curry works well with lots of vegetables so just add any extra veggies you want and don’t be afraid to play around with it.

What other vegetables goes with curry?

Cauliflower 
Carrots 
Zucchini 
Squash 
Onions 
Sweet potatoes 
Broccoli 

Are you looking for more easy vegan recipes? You might like these:

Potato Chili Curry with crispy chickpeas

These bowlfuls of 30-minute potato chili curry with crispy chickpeas are easy, tasty, and irresistibly good. Think tender meaty potatoes that soak up all the creamy curry sauce topped with crispy roasted chickpeas. It’s like a food party in a bowl. One of those parties even an introvert would want to join because it’s just so good. Make it in a pot, a slow cooker, or a crockpot and serve with a side of fluffy rice (or my amazing coconut rice) or rice noodles for a healthy and tasty easy vegan dinner.
Course Dinner
Cuisine American
Keyword vegan dinner
Prep Time 5 minutes
Cook Time 15 minutes
Servings 6 people
Author Simone – Munchyesta.com

Ingredients

  • 2 pounds Potatoes
  • 2 15oz cans Chickpeas rinsed and drained
  • 3 Red Onions diced
  • 1 Red Bell Pepper chopped
  • 4 cloves Garlic finely chopped
  • 2 15oz cans Fire Roasted diced Tomatoes or 2 pounds chopped tomatoes
  • 4 tbsp BBQ Sauce
  • 2 tbsp Tomato Paste
  • 1 tbsp Paprika
  • 2 tsp Curry Powder
  • 1 tbsp Dried Oregano
  • 1 15oz can Coconut Milk
  • ½ tsp Salt more if needed
  • Pinch of Pepper

Instructions

Cooking in an instant pot

  • Place all the ingredients in your instant pot or pressure cooker. Set to high for 20-minutes. 
  • Release steam. Taste test and add more seasoning if needed. 
    Serve topped with crispy chickpeas and a garnish of fresh herbs and a side of rice and enjoy.

Cooking in a crockpot

  • Place all the ingredients (except BBQ sauce and 1 portion canned chickpeas) in your crockpot and stir to mix. Cook for 5-6 hours on high, or 7-8 hours on low. Stir together to combine and add extra salt if needed. 
  • Serve topped with crispy chickpeas and a garnish of fresh herbs and a side of rice and enjoy.

Making the chickpeas

  • 5 minutes before serving, heat olive oil in a non-stick pan and add the second can of drained chickpeas. Season with a pinch of salt and mix in the BBQ sauce. Let the chickpeas roast at medium high heat while stirring occasionally until they are golden and lightly crispy on the outside.
    Set aside. 

Making in a pot

  • Place the diced potatoes in a large pot and cover them with water. Season with a little salt and cover with a lid. Bring to a boil before turning the heat down to a simmer. Let the potatoes cook for 15 minutes or until they are tender all the way through (test by sticking a knife or fork into the potatoes). When the potatoes are done, drain away the water and set the potatoes aside.
  • While the potatoes are cooking, heat olive oil in a non-stick pan. Sauté onions and chickpeas in the hot olive oil and season with salt, paprika, curry powder, and oregano. Stir to combine and add the finely chopped garlic. Mix everything and allow the spices to sauté for a minute to really bring out the flavors. 
    Next, stir in tomato paste, fire-roasted tomatoes, and coconut milk and bring the sauce to a quick boil. Turn the heat down to a simmer and leave the sauce to cook until the potatoes are done.
  • Heat olive oil in another non-stick pan and add the second can of drained chickpeas. Season with a pinch of salt and mix in the BBQ sauce. Let the chickpeas roast at medium high heat while stirring occasionally until they are golden and lightly crispy on the outside.
    Set aside. 
  • Once the potatoes are cooked and the water has been drained, pour the curry sauce over the potatoes and combine everything. Taste test and add more salt if needed.
    Serve topped with crispy chickpeas and a garnish of fresh herbs and a side of rice and enjoy.

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