The spices do the work here. Cumin, curry powder, turmeric, and cayenne go into the oil with onion and garlic before the tomatoes, chickpeas, and potatoes follow, and the whole pot simmers until the potatoes are tender and the sauce has thickened around everything. The chickpeas hold their shape and add a substance that makes this feel like a proper meal rather than a side dish that got out of hand.
A recipe that proves vegan cooking does not require substitutes or compromises; just the right ingredients and a little patience while the flavors find each other. The meat lovers at the table can be told what is in it after they have finished eating.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Onion
- Garlic
- Curry powder
- Allspice
- Cumin
- Red baby potatoes
- Chickpeas
- Fire roasted diced tomatoes
- Vegetable broth – or chicken broth
- Mushrooms – any type or a mix of crimini, shiitake and oyster mushrooms.
- Lemon juice – adds a little bit of brightness to the dish.
- Parsley
How to Make Chickpea, Potato & Tomato Curry
- Step 1 – Dice the onion and mince the garlic. Wash the potatoes, dry them and cube them. Finley chop the parsley. Drain the chickpeas and pulse half of them in a food processor until smooth.
- Step 2 – Heat the oil in a skillet and add the onion, garlic, curry powder, allspice and cumin. Cook for a few minutes until the onion is translucent.
- Step 3 – Add the potatoes and cook for a few minutes.
- Step 4 – Add the tomatoes, mushrooms, vegetable broth and both parts of the chickpeas. Bring to a boil and turn down the heat and let it simmer for approx. 15 minutes, or until the potatoes are cooked. Stir every now and then to avoid sticking to the bottom of the skillet.
- Step 5 – Add the lemon juice and salt & pepper to taste. Transfer to a serving dish or plates and sprinkle with parsley.
The end result is a good looking one-pot meal with an overload of flavor and very satisfying. I don’t think it needs rice or bread or any carbohydrate addition because it already has chickpeas and the potatoes. You could serve some fresh green salad with it if you like.
Chickpea, Potato & Tomato Curry
Pin Recipe FacebookIngredients
- 1 tablespoon olive oil
- 1/2 onion
- 1 garlic
- 1 tablespoon curry powder
- 1/2 teaspoon allspice
- 1/2 teaspoon cumin
- 8 ounces red baby potatoes
- 15 ounces chickpeas, canned
- 14 1/2 ounces fire roasted diced tomatoes, canned
- 1 cup vegetable broth, or chicken broth
- 4 ounces mushroom mix, crimini, shiitake and oyster mushrooms
- 2 tablespoons parsley
- salt and pepper
- 1 lemon
Instructions
- Dice the onion and mince the garlic. Wash the potatoes, dry them and cube them. Finley chop the parsley.
- Drain the chickpeas and pulse half of them in a food processor until smooth.
- Heat the oil in a skillet and add the onion, garlic, curry powder, allspice and cumin. Cook for a few minutes until the onion is translucent.
- Add the potatoes and cook for a few minutes.
- Add the tomatoes, mushrooms, vegetable broth and both parts of the chickpeas. Bring to a boil and turn down the heat and let it simmer for approx. 15 minutes, or until the potatoes are cooked.
- Stir every now and then to avoid sticking to the bottom of the skillet.
- Add the lemon juice and salt & pepper to taste. Serve and sprinkle with parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.