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!
Easy Vegan Chickpea & Potato Yellow Curry with Tofu
Equipment
- Large Pot
- Spatula or spoon
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)
Instructions
- In a large pot over medium heat, toast cumin seeds over medium-low heat for 5-7 minutes until seeds are brown
- Add garlic, onion and ginger and saute until soft
- Add spices and coat, cooking for an additional 1-2 minutes
- Add tomatoes, potatoes, tofu, chickpeas and 2-4 cups of water
- Stir to combine, then bring to high heat to boil
- Reduce to a simmer and cook, covered, for 25 minutes
- Add coconut milk and stir to combine
- Serve and enjoy!
Video
Notes
- 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.
- 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.
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