Quick and Easy Curry … with Potatoes!
I am a huge curry fan and was craving something with coconut milk, lots of veggies, but hearty and comforting to warm me up from the inside out. This easy, one-skillet curry that’s ready in 30 minutes was absolutely perfect. I had all the ingredients on hand between my fridge and pantry. It’s hearty yet healthy comfort food that’s naturally vegan and gluten-free. This curry is guaranteed to keep you full for hours between all the vegetables, potatoes, chickpeas, and broth. This curry is a fusion of Thai and Indian flavors and ingredients. There is intense flavor from the Thai red curry paste while the ginger and cayenne pepper bring some heat — not too much but sufficient for us.
Chickpea and Potato Curry Ingredients
The chickpea potato curry recipe includes:
Olive or Coconut Oil Sweet Vidalia Onions Yukon Gold Potatoes Garlic Red Bell Pepper Zucchini Chickpeas
Everything simmers in a broth made with:
Thai Red Curry Paste Tomato Paste Coconut Milk Ginger Coriander Cayenne Pepper (optional) Lime juice Cilantro Brown Sugar (optional)
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Chickpea and Potato Curry
If you’ve never made a curry with potatoes before, you’re going to adore this recipe! Here’s an overview of how the curry is made:
Recipe Variations to Try
The great thing about curries — totally different in this context than ‘curry powder’, meaning a mixture of vegetables and protein in a sauce — is that you can add whatever vegetables or legumes you like. For example, feel free to add or swap:
Shredded carrots Cauliflower Stewed tomatoes Swap out the Yukon gold for sweet potatoes Add white beans or other beans Edamame Frozen peas Fresh spinach Kale Or whatever you have hanging out in your produce drawer or freezer
I think of curries as a stir-fry-meets-soup, and there no rules with what to add to either those in my book. Enjoy all the wonderful flavors and dig in.
Tips for Making Chickpea Curry with Potatoes
If you’re not a fan of spicy food, scale down or omit the cayenne pepper. I used full fat coconut milk but have used lite in previous curry recipes and it may not be quite as rich, but it’s still great. I love all the textures in every bite including the tender (but not mushy) zucchini and red bell peppers, the hearty chickpeas, potatoes, along with the freshness the cilantro adds. While there’s natural sweetness from the sweet Vidalia onions and coconut milk, the tomato paste and lime juice add the perfect acidic notes to balance the flavors. I also like to round out the flavors with a bit of brown sugar but it’s optional.
More Vegetarian Curry Recipes:
Sweet Potato Curry – An easy one-skillet curry that’s ready in 30 minutes and is layered with so many fabulous flavors! Healthy comfort food that tastes amazing! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes!
Chickpea and Kale Thai Coconut Curry – An EASY one-skillet vegan curry that’s ready in 15 minutes and has AMAZING Thai-inspired flavors!! Low-cal, low-carb, and HEALTHY but tastes like hearty comfort food!!
Cauliflower, Chickpea, and Chicken Coconut Curry – An EASY, one-skillet curry that’s ready in 20 minutes and tastes BETTER than a restaurant!! The Thai-inspired coconut milk broth makes this healthy comfort food taste AMAZING!!
Thai Pumpkin Curry with Chickpeas — An EASY curry that’s ready in 30 minutes! Tender fresh pumpkin, chickpeas, bell peppers, spinach, and more all bathed in the most aromatic Thai-inspired coconut milk broth!
