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.
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.