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Chickpea Potato Curry and Brown Rice Recipe

chickpea potato curry

Curries are super convenient when transitioning to a plant-based diet. Simply chop up your veggies, then sauté them in curry paste, coconut milk, and tomato sauce! Finally, pair with a serving of rice, and enjoy.

Chickpea Potato Curry and Brown Rice

Course: Main Course
Cuisine: Indian
Servings: 3 people
Calories: 745kcal

Equipment

  • Pot or saucepan

Ingredients

Chickpea Potato Curry

  • 3 potatoes medium, peeled and roughly chopped
  • 1.5 cups chickpeas jarred or canned
  • 1 green bell pepper seeded and chopped (large pieces)
  • 1 onion small, chopped (large pieces)
  • 3 cloves garlic minced
  • 0.5 jalapeño pepper finely diced
  • 1 tbsp curry paste yellow
  • 0.75 cup coconut milk canned
  • 2 tbsp tomato paste
  • 1 tsp cumin
  • 2 tbsp cilantro fresh
  • 1 tsp turmeric powder
  • 1 tsp ginger minced
  • 1 tsp sea salt
  • 0.5 tsp. black pepper freshly ground
  • 1 tsp olive oil

Brown Rice

  • 2 cups brown rice raw
  • 4.5 cups water filtered
  • 1 tsp sea salt

Instructions

Chickpea Potato Curry

  • Heat a pan and grease with olive oil.
  • Add the curry paste, cumin, turmeric, and ginger. Stir fry everything together for 2 minutes, over a medium flame. Don't let your spices burn.
  • Add your prepped potatoes, 0.25 cups filtered water and your tomato paste. Cook until the potatoes are soft.
  • Add your green bell pepper, onion, garlic, and jalapeño. Continue cooking until all veggies are soft.
  • Drain the liquid from your can or jar of chickpeas, and add to the pan. Let them simmer for about 7 minutes, on a low flame.
  • Add your coconut milk and fresh cilantro, incorporating them into the mix

Brown Rice

  • Boil your water in the pot, and add your salt.
  • Wash and drain your rice, and toss in the boiling water. Cook for about 40 minutes, until it's completely soft and fluffy. Lower the temperature once the water is no longer visible on the surface, and cover until ready.

To Serve

  • Distribute your rice evenly among your serving bowls, and add 2 laidles of curry over each. Garnish with some extra fresh cilantro.

Nutrition

Serving: 256g | Calories: 745kcal | Carbohydrates: 126g | Protein: 19g | Fat: 20g | Saturated Fat: 12g | Sodium: 1675mg | Potassium: 871mg | Fiber: 11g | Sugar: 6g | Vitamin A: 996IU | Vitamin C: 8mg | Calcium: 131mg | Iron: 8mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Patricia Maroday

Hi I'm Patricia. Wife. Writer. Marketer. Cruelty-free and eco-friendly products researcher. Soccer mom to a son who thinks I am a vegan scientist. I just want to encourage people to try out the vegan lifestyle their way and making a global impact together. Join my movement!

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