This hearty vegan chickpea and potato curry is mildly spiced, fragrant and delicious. So much cheaper than a takeaway, better for you and kinder on your wallet!
We all enjoy a good curry night in my house! This family friendly recipe is made from mostly storecupboard ingredients and is ready in less than one hour.
Other quick curry recipes we love include this speedy Red Thai Prawn Curry with butternut squash and spinach and this delicious and healthy Green Thai Vegetable Curry.
The blend of the spices in this recipe complement each other beautifully, but if you prefer a hotter curry, you can easily adjust the spices. For even more kick, add some dried chilli flakes.
I add a few handfuls of spinach to the curry – I like to sneak in as much veg as I can! You could also add a couple of cubes of frozen spinach if you don’t have fresh.
why is this chickpea and potato curry perfect for the whole family?
- Naturally gluten free
- Nutritious and healthy – chickpeas are a great source of vitamins, minerals and fibre and of course spinach is jam packed full of iron and vitamins.
- It’s not too spicy and the mango chutney adds a little sweetness, so it’s very appealing to children.
ingredients you will need to make this chickpea and potato curry
(keep scrolling to the bottom of this post to find printable recipe card with ingredient amounts and detailed instructions)
- Vegetable, Sunflower or Olive Oil
- One Large Onion, peeled and chopped
- 2 Garlic cloves, crushed
- fresh ginger, peeled and grated
- Large, firm potatoes such as baking style potatoes or new potatoes
- ground cumin
- ground coriander
- ground turmeric
- garam masala or curry powder
- tinned chopped tomatoes
- tinned chickpeas
- water or vegetable stock
- mango chutney
- Fresh spinach – you can add a couple of cubes of frozen spinach instead if you prefer.
can i make this curry in advance?
Yes you can make the curry up to three days in advance if you wish. It keeps very well and the flavour actually improves after a day or two.
can i freeze this curry?
Yes. Freeze portions of the completely cooled curry in airtight tupperware boxes or freezer bags for up to 5 months. Defrost thoroughly before re-heating.
want to see more curry recipes?
Looking for more store cupboard recipes?
- 2 tbsp vegetable, sunflower or olive oil
- 1 large onion, peeled and chopped finely
- 2 garlic cloves, crushed
- 2cm piece of fresh ginger, peeled and grated
- 2 firm potatoes, cut into rough 2cm cubes (baking or new potatoes are best - the floury kind tend to dissolve into mush)
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2-1 tsp chilli powder (optional)
- 1 tsp ground turmeric
- 400g tin chopped tomatoes
- 400g tin of chickpeas, drained
- 2 tablespoons mango chutney (or 3tbsp for a sweeter curry)
- 250ml-300ml vegan friendly vegetable stock or water
- 1/2 tsp salt and freshly ground black pepper
- 2 tsp garam masala (or mild curry powder)
- 100g fresh spinach
- Place a saucepan that has a lid on the hob over a medium heat. Add the chopped onion and sweat for 5 minutes, or until the onions are soft and tranculent. Add the crushed garlic and ginger and cook for a further 2 minutes before adding the diced potato.
- Sprinkle over all the spices and cook for a minute before adding the chopped tomatoes, drained chickpeas, mango chutney, water and garam masala. Season with salt and pepper, place the lid on the pan and cook for about 35-45 minutes or until the potatoes have softened.
- When the potatoes are soft, add the spinach and stir until wilted.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 345Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 200mgCarbohydrates: 61gFiber: 13gSugar: 14gProtein: 14g