Easy Vegan Chickpea & Potato Yellow Curry

I love curry. When I go out to eat (or these days rarely order in) I will pick Thai or Indian food almost every time, and I will always pick curry (if it’s not one of those two…sushi is next on the list – vegan of course).

I had a “potato curry stew” in my recipe Rolodex for a few years, but I never really liked it and we would only make it when we (rarely) got tired of our other core recipes. But a few months ago, I decided to take a look at the recipe again to see if there was a way to elevate it to make it as good as some of my other delicious recipes. Ever since those edits, I’ve been obsessed!

Now, I think this recipe competes pretty closely to a restaurant-style curry, but without the added oil or non-vegan fixing like meat or fish sauce. It is:

• Thick
• Cream
• Full of flavor
• Mild – but can easily be spiced up with cayenne, a thai chili or your favorite hot sauce

Nutritionally, my recipe also has six times more fiber, almost half the fat, and is over five times cheaper than another (non-vegan) homemade recipe. Considering how much food it makes, it’s also much, much cheaper than if you ordered out at a restaurant. It is a little heavy on chopping if you use all fresh ingredients (i.e. the tomatoes and ginger), but it makes a large batch and should last you through an entire week, even for you and your family.

My favorite way to eat this curry is over rice with salt to taste, a little extra powdered ginger, a dash of sugar, some fresh chopped spinach and my favorite hot sauce (if you’re a spicy-food lover and have not tried this one out…it’s a game changer).

If you try out this recipe, please share it with me by commenting or tagging me in a photo on Instagram @plantsnotplastic. Enjoy!

Plants Not Plastic

Easy Vegan Chickpea & Potato Yellow Curry with Tofu

This thick & creamy yellow curry competes pretty closely to a restaurant-style curry, but without the added oil or non-vegan fixing like meat or fish sauce. It's mild but full of flavor, and can easily be spiced up with cayenne, a thai chili or your favorite hot sauce! It also makes a large batch and should last through an entire week, even for you and your family.

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Prep Time 40 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 20 cups

Course: Main Course

Cuisine: Indian, Thai

Calories: 150

Ingredients Equipment Method Video Notes

Ingredients

  

• 4 medium Yukon potatoes chopped
• 2 medium yellow onions diced
• 2 15oz cans chickpeas with liquid sub 3.75 cups cooked (1.25 cups dry)
• 6 regular Roma tomatoes diced (sub 1 28oz can diced tomatoes)
• 1 can full fat coconut milk
• 1 16oz package extra firm tofu drained and cubed
• 4-5 cloves garlic minced
• 4 tbsp fresh ginger minced (sub 2 tbsp ground dry)
• 2 tsp cumin seeds
• 3 tbsp curry powder
• 3 tsp turmeric
• 2-4 cups water to desired consistency (1)

Optional Addition

• 2 tbsp cornstarch to thicken if needed (2)

Equipment

• Large Pot
• Spatula or spoon

Method

 

1. In a large pot over medium heat, toast cumin seeds over medium-low heat for 5-7 minutes until seeds are brown
2. Add garlic, onion and ginger and saute until soft
3. Add spices and coat, cooking for an additional 1-2 minutes
4. Add tomatoes, potatoes, tofu, chickpeas and 2-4 cups of water
5. Stir to combine, then bring to high heat to boil
6. Reduce to a simmer and cook, covered, for 25 minutes
7. Add coconut milk and stir to combine
8. Serve and enjoy!

Video

Notes

1. 2 cups of water will be more stew-like, 4 cups will be more-soup like; I tend to add more water and use cornstarch to thicken my curry.
2. Mix equal parts cornstarch and water to make a paste, than add slowly to the pot still on the stove, stirring constantly until curry thickens.