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Chickpeas Potato Curry | Easy, Vegan, Gluten-free

July 10, 2020 by woonheng 8 Comments

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This chickpeas potato curry is simple and goes well with rice or as a dipping sauce for your bread. The recipe takes only 15 minutes and is vegan, gluten-free, and tasty for a quick meal.

Chickpeas-potato-curry

This simple curry is probably my favorite go-to when I need a quick sauce or gravy for my bread or rice. The curry’s creamy texture makes is so appetizing and light enough to drink as a soup. I also love to add some chopped greens such as spinach or broccoli, and asparagus for the colors. Please check other variations of this curry below and make some today.

How to make Chickpeas Potato Curry

Step 1: Heat up a non-stick pot with oil.

Step 2: Stir in store-bought or homemade sambal such as Easy Vegan Sambal and mix until all incorporated.

Step 3: Then, add the potatoes, chickpeas, and season with salt. Stir the mixture to combine.

Step 4: Gradually add in the water or vegetable broth, enough to cover all the potatoes.

Step 5: Finally, stir in the coconut milk and bring the mixture to a rolling boil, then lower it to simmer. Once the potatoes are fork-tender and the gravy is reduced to almost half, turn off the heat. The curry will be slightly thick as well from the potatoes’ starch.

Variations

  • Chickpeas – beans such as cannellini, kidney or lentils
  • Potato – sweet potato or taro
  • Sambal – other chili sauce such as sambal oelek or sriracha. Please adjust salt accordingly when using other sauces and to tame down the heat level, coconut sugar may be used.
  • Coconut milk – I love canned coconut milk for this recipe. Alternatively, you can use creamy unsweetened plant-based milk such oat, cashew, macadamia, and soy

This Chickpeas Potato Curry is

  • Quick and easy and takes only 15 minutes to make
  • Easily customizable – see variations above
  • Gluten-free and Dairy-free
  • Perfect for make-ahead meals
  • Best paired with rice or bread such as Roti Canai

If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!

Chickpeas-potato-curry

Chickpeas Potato Curry

woonheng
Try this quick 15-minute delicious chickpeas potato curry today made with sambal. It has a creamy gravy that is perfect over rice or a dipping curry for your bread.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Appetizer, Main Course, Side Dish
Cuisine Asian, malay, southeastasian
Servings 2

Ingredients
  

  • 1 small potato skin removed and cubed
  • 1 can [15.5oz/449g] chickpeas/garbanzo beans drained and rinsed
  • 1 tablespoon sambal
  • 1 cup [250ml] water or vegetable broth
  • 1 teaspoon salt
  • 1/2 cup [125ml] coconut milk
  • 1 tablespoon oil

Instructions
 

  • In a heated non-stick pot with 1 tablespoon oil, add the sambal and stir to combine.
  • Then, add potatoes, chickpeas, give it a quick stir, and season with salt.
  • Add the water and be sure the water covers all the potatoes.
  • Stir in the coconut milk and bring the mixture to a rolling boil, then turn down the heat and let it simmer.
  • Once the potatoes are fork-tender, which takes about 10-15 minutes, turn off the heat.
  • Serve warm with rice or roti.

Video

Keyword comfortfood, Curry, glutenfree, sambal
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Chickpeas-potato-curry
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Filed Under: Appetizers, Gluten-Free, Savory

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Reader Interactions

Comments

  1. Samantha

    February 6, 2022 at 11:23 am

    Hello Woonheng,
    I was just wondering if the sambal you have used here is your homemade one, or is it a store bought one? And if it is a store bought one, what type is it? I live in Canada, and when I look for sambal, I see a few different varieties with different ingredients. Thank you! This looks so delicious.

    Reply
    • woonheng

      February 6, 2022 at 11:07 pm

      Hi Samantha, I’ve tried with my homemade and store-bought. There is an Ayam brand Malaysian curry paste (no shrimp) that you can use as well. Other brands include Mekhala Living, Mama Lam’s that I love. If you find some paste that comes in package,such as Tean’s Gourmet or Babas are great as well. I just don’t remember which one is vegan/vegetarian friendly. Hope that helps. 🙂

      Reply
  2. Ferocious

    March 28, 2021 at 5:13 pm

    Where’s the curry spice? I must have added too much water to “cover” the potatoes… bland so I kept adding more salt and spices. Then peas, nutritional yeast. Slight improvement. Couldn’t include Sambal because of reflux I. Our house.

    Reply
    • woonheng

      March 28, 2021 at 7:44 pm

      Hi there, thanks for your reaching out. The spice is in the sambal, if you are not using sambal, you’ll have to use curry powder that has a blend of cumin, coriander, chili, turmeric for a simple curry. Hope that helps. thanks a lot.

      Reply
  3. Maggie

    January 15, 2021 at 1:01 pm

    5 stars
    This recipe is insanely easy to put together to have a filling nutritious meal on on the table quick. I made a few tweaks like adding garlic, spinach, and extra sambal, and it was perfect with rice! Might add this to our biweekly rotations!

    Reply
    • woonheng

      January 18, 2021 at 10:25 am

      Yay, thanks Maggie. I’m so happy to hear that you loved this recipe and your pairing ingredients sound so yummy too. Greatly appreciate your feedback and happy to hear this will be added to your biweekly routine. 🙂

      Reply

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My name is WoonHeng and I share Asian plant-based deliciousness that you can make in your kitchen. My goal is to inspire you to try a meatless dish, one meal at a time. Let's get cooking with these recipes!

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