If you’re looking for a quick and easy meal that will satisfy your whole family, plant based or not, then look no further than this delicious, 30 minute chickpea, potato and creamy coconut curry recipe.
This curry has it all, flavour, heat, comfort and taste bud satisfaction. Yes, you will be 100% satisfied and comforted by this warming, plant based curry and you won’t miss the meat. In fact, chickpeas are the meat! Chickpeas have a meat-like texture and are a high protein legume, so perfect as a meat substitute in any dish and this curry is no exception.
How To Make A Curry Creamy
The secret to a good curry is creaminess. There are many ways to add creaminess to your curry, including adding coconut milk, soy milk, cream fraiche, oat milk or coconut oil.
However, we want to keep all our dishes as whole foods plant based and healthy as possible so we have opted in this recipe for canned, light coconut cream. Coconut cream is unique in the respect that it does add that coconutty flavour that you want in a creamy, coconut curry.
Can I sub coconut cream for something else?
However, to keep this dish strictly whole foods plant based you can sub the coconut cream for homemade oat milk. This is simple enough to make and requires you blending 1 part rolled oats to 5 parts water until very smooth. A high speed blender is vital for this, otherwise your milk may be grainy.
You could also use a store bought oat milk, but be sure it has only very simple ingredients of just milk and water if you want to keep it whole foods compliant. Another substitute could be soy milk, oat cream, coconut milk or soy cream. Any plant based cream alternative can be used if you’re in a bind for something to use.
Do I Need To Boil Potatoes Before Putting Them In A Curry?
Yes, cooking your potatoes before adding them to your curry is always recommended. In fact, to make this easy vegan curry recipe we highly recommend you either steam or boil your potatoes until fully cooked before adding them to your curry at the end. This way you can be sure that they won’t be hard by the end of cooking time.
It’s always hard to fully cook potatoes in thick sauces unless you’re slow cooking or pressure cooking, especially in the 30 minute time frame. So, steaming or boiling first will always quicken the cook time of any meals that require potatoes.
You’ll find that even when added right at the end, your potatoes will still soak up those delicious curry juices and you’ll be fully satisfied with the end result.
The benefits of eating all these delicious curry spices are many. Lots of them are high in antioxidants, anti inflammatory and weight loss promoting due to the fact that they can help stabilise blood sugar, boost metabolism and help to burn fat.
Curry spices have been used for thousands of years across Asia and their people are generally healthier than those eating Western diets. Plus, they’re easy to obtain and relatively inexpensive to buy, especially in bulk.
Turmeric is one spice proven to have many health benefits and is a spice we use in our weight loss spice mix. Check it out here if you want to use spices to help with weight loss, along with eating lost of curries in your daily diet.
What Can I Serve Curry With?
The great thing about a good curry is the accompaniments that go with it. Yes, there is a vast array of side dishes and dippy things that you can eat with your delicious curry.
Here’s just a few:-
- Rice, brown rice, coconut rice, jasmine rice, sticky rice.
- Chutneys and pickles
- Fresh chopped mango
- Desiccated coconut
- Sultanas and raisins
- Naan breads
30 Minute Chickpea, Potato And Creamy Coconut Curry Recipe
- 1 Large saucepan or steamer
- 1 Cooking pot or high rimmed frying pan (non stick)
- Wooden spoon
- Chopping board
- Chopping knife
- 5 medium sized potatoes OR 15-20 scrubbed, new potatoes.
- 1 can chickpeas
- 1 400ml can low fat coconut milk OR homemade oat milk for whole foods plant based version.
- 1 red pepper chopped or sliced.
- 220 grams fresh green beans chopped into inch long pieces.
- 1 white onion finely sliced.
- 2 tbsp tomato paste
- 6 cloves fresh garlic crushed.
- 2 tbsp hot curry powder OR curry powder to your liking.
- 1 tbsp turmeric powder
- 1 tbsp ginger powder
- A good grind of fresh black pepper
- 2 cups veggie stock You can use veggie bouillon powder or stock cubes.
- 1 tsp brown sugar
- Begin by getting your potatoes on to boil or steam. Cut each potato into 5-6 pieces, with skins on is preferable to keep the fibre in tact.
- Now, thinly slice your onion.
- Get a large pan onto the heat with a kettle of hot water ready to use for the cooing of the onion. Fry your onion until lightly caramelised but keep adding more splashes of hot water as to prevent sticking. Add your crushed garlic about 5 minutes into this process to lightly caramelise that too.
- In the meantime, chop and prep your red pepper and green beans. Chop red pepper into inch sized squares and green beans into 1 inch length pieces.
- Add your red pepper and green beans to your pan, along with all your spices, and cook for about 1 minute, stirring continually.
- Add your veggie stock, tomato paste, sugar, chickpeas and coconut milk and bring to a simmer.
- Allow to simmer and reduce for 10 minutes. Check flavours and add more spices if required. You may also need to add a touch more sugar at this point to balance the flavours.
- When your potatoes are fully cooked, add to your curry and stir in gently. Be careful not to break your potatoes up by stirring to vigorously at this point. Just fold in.
- Serve with your favourite sides. Some healthy options are brown rice and fresh, fresh coriander and chopped mango pieces.
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Let’s spread the exciting plant based love with the world and bring about a plant based revolution!