Easy Vegan Chickpea & Potato Yellow Curry with Tofu

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

Cook Time 40

Total Time 1 20

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

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.