Here’s an absolutely delicious gluten-free plant-based dish for dinner tonight! Make a 30-minute hearty and creamy Indian flavoured vegan curry with chickpeas, potatoes and red beans.
I love this potato curry, because it’s easy to prepare and makes a perfect recipe for batch cooking. So, cook a double batch and you’re good to go for the next 3-4 days!
One of the reasons I love vegan curries so much is that I can come up with endless combinations of ingredients! Now, it may be intimidating to start cooking curry dishes if you’re new to it! However, if you follow some easy steps and give it some practice, you’ll forget your fear in no time.
So, are you into hearty and comforting vegan curry? Let me know in the comments below! I’d love to learn your favorite curry ingredients! Please also tag me in social media whenever you make and share my recipe
- 1 small yellow onion, minced
- 2 medium or 3 small garlic cloves, minced
- 1 large celery stalk, diced
- 1 large carrot, diced
- 1 medium potato, diced
- 1 tsp. turmeric
- 1.5 tsps. crushed cumin seeds
- 1.5 tsps. crushed mustard seeds
- 140g, 5oz (¾ + ⅛ cup) unsalted sweet corn, rinsed and drained
- 240g (8.5oz) unsalted chickpeas, rinsed and drained
- 240g (8.5oz) unsalted red beans, rinsed and drained
- 2 tbsps. coconut cream (or cashew sour cream)
- ¾ tsp. Himalayan salt (or less)
- Black pepper to taste
- Start by preparing the spices – toast cumin seeds (from 30 seconds
to 1 minute until your nose just gets a whiff of smoke and fragrance)
and mustard seeds (2-5 minutes until fragrant and lightly browned,
removing from heat when the seeds start to pop) on a dry pan, let cool
and crush using mortar and pestle. Or make a bigger batch and grind in a
- Next, heat up a few tablespoons of water in a skillet or large pan.
After that, reduce heat; add onions and sauté them covered for 2-3
minutes stirring every now and then. Add water whenever necessary.
- Then, add the carrots, celery, potato cubes and turmeric; give
everything a good stir and sauté on a medium heat until the veggies are
tender, about 8 minutes. If you didn’t toast the spices, throw them
(crushed) in along with turmeric. Again, add extra water if necessary.
- When the veggies are cooked, add chickpeas, beans and corn. If the
stew is too dry, add a bit of water. Then, bring to boil and turn off
the heat. For a more mushy result, take potato masher or fork and mash
the stew until it has thickened to desired consistency.
- Finally, season with black pepper, Himalayan salt and fresh herbs
like coriander, parsley and/or onion greens. Finish off with lemon juice
or lime juice if you like to.
Nutrition InformationYield 5 Serving Size 1
Amount Per Serving Calories 206 Total Fat 3g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 1g Cholesterol 0mg Sodium 256mg Carbohydrates 38g Net Carbohydrates 0g Fiber 7g Sugar 8g Sugar Alcohols 0g Protein 9g
Tips on my vegan curry recipe:
- Any beans would work well in this stew – black beans, navy beans, pinto beans etc.
- Next, you can easily use light coconut milk instead of coconut cream.
- Now, if you can’t have corn, replace it with fresh or frozen peas. You can also use frozen corn instead of canned version. Throw it in a few minutes before the curry is done.
- Finally, feel free to sprinkle some cayenne pepper or chilli pepper on the finished dish, if you’re after spicy result.