This vegan potato and chickpea curry is an easy one pot recipe! With chunks of potato and chickpeas in a flavour packed tomato curry sauce.
This curry is comforting, wholesome and easy to make! If you’re a regular here you know I am a big lover of curry. Especially chickpea ones!
The inspiration for this potato curry comes from bombay potatoes/aloo. I used to always order it in restaurants or take away, it’s such a flavourful side dish or main!
I knew I wanted to add something extra though, and so the chickpeas add protein and are just SO good with potato!
Ideally, choose a waxy potato that will hold it’s shame when cooking. The potato gets cooked in the sauce, so all that flavour gets soaked up in them.
The base to this recipe is the tomato curry paste. It’s packed with so much flavour and simple to make. So let’s get on to how to make it!
What you’ll need for potato and chickpea curry:
- Black mustard seeds
- Garam masala
- Ground cumin
- Cumin seeds
- Chilli powder
- Ground turmeric
- Large tomatoes
- Tomato puree
- Vegetable stock
All these ingredients can be found in the supermarket. Black mustard seeds might be a little trickier but I found them in a large supermarket. Or try your local asian supermarket!
Black mustard seeds are less common and more expensive but they are worth it. They have a stronger flavour than yellow or brown mustard seeds. They are spicier and have a nutty flavour.
How to make vegan potato and chickpea curry:
Heat 2 tbsp of oil in a heavy bottom pan on medium heat. Add finely chopped onion and cook for a few minutes.
Add minced garlic and ginger and fry for a few minutes longer until softened.
Add all the spices and fry for a minute or so until fragrant. Add a little more oil if it gets too dry.
Roughly chop the large tomatoes and add cook until the tomatoes have broken down and softened and it resembles a paste.
Add the tomato puree, potatoes and vegetable stock. Leave to simmer for 25-30 minutes until the potatoes are soft through. Add the chickpeas in the last 5 minutes.
You want to dice the potatoes so they are about 1 inch in size. Make sure they are all similar sized so they cook at the same speed.
I usually leave the skins on but you can peel them if you prefer!
What to serve with this potato curry:
- Roti, naan or rice!
- Some fried greens like spinach or kale.
- My favourite onion bhajis!
For more curry recipes you may enjoy these:
As always if you make this vegan potato and chickpea curry be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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- 2 tbsp oil
- 1 red onion
- 4 garlic cloves
- 1 inch fresh ginger
- 1.5 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 tbsp garam masala
- 1/2 tsp chilli powder
- 3 large tomatoes
- 1 tbsp tomato puree
- 500g/1lb potatoes
- 600ml / 2.5 cups vegetable stock
- 1 tin (400g) chickpeas
- Fresh coriander
- Heat 2 tbsp oil in a heavy bottom pan on medium heat. Add finely chopped onion and fry for a few minutes.
- Add crushed garlic and minced ginger and fry for a few minutes until soft.
- Add all the spices - black mustard seeds, cumin seeds, cumin, turmeric, garam masala and chilli powder. Fry until fragrant, about 40 seconds. Add a little oil if its too dry.
- Add roughly chopped tomatoes and cook until the tomatoes have broken down and softened and it resembles a curry paste.
- Dice potatoes into 1 inch cubes. Add to the pan with the tomato puree and vegetable stock. Bring to a simmer and leave to cook for 25 minutes.
- Add chickpeas and cook for a further 5 minutes until the potatoes are soft through. If you need to add a little more water whilst cooking then do so.
- Serve with chopped coriander and serve!
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