Hearty Vegan Curry with Chickpeas, Beans and Potatoes
30-minute hearty and creamy Indian flavoured vegan curry with chickpeas, potatoes and red beans.
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Indian Spice Mix
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I love this vegan 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!
This vegan curry is a great recipe to start with, if you’re looking for an easy vegan meal, that doesn’t need expert cooking skills. You basically throw everything in a pot (following the order given in directions) and wait for this vegan curry to be ready. Moreover, it has all the comforting starches from chickpeas, red beans and potatoes as well as creaminess from coconut cream to make it a perfect comfort food.
My coconut curry with chickpeas, beans and potatoes is one of those vegan recipes that you’ll keep coming back to! It’s just so easy to make and all the ingredients are readily available. Furthermore, it’s a total crowd pleaser! So, I’m sure you’ll easily win the hearts of your guests and/or family.
What makes this hearty vegan curry so great?
Gluten-free
Oil-free
Low-fat
Soy-free
Grain-free
Nut-free
Peanut-free
Candida diet friendly (except cleanse)
Are you into hearty and comforting vegan curry? Let me know in the comments below! I’d love to learn your favourite curry ingredients!
Hearty Vegan Curry with Chickpeas, Beans and Potato
Serves: 5 people
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients:
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) sweet corn rinsed and drained
240g (8.5oz) chickpeas, rinsed and drained
240g (8.5oz) red beans, rinsed and drained
2 tbsps. coconut cream (or cashew sour cream)
¾ tsp. Himalayan salt (or less)
Black pepper to taste
Preparation:
1. Start by gathering all the ingredients.
2. Next, prepare 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 spice grinder.
3. 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.
4. Next, 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.
5. 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.
6. 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.
Tips on my vegan curry recipe:
-- Any beans would work well in this stew – black beans, navy beans, pinto beans etc.
-- You can easily use light coconut milk instead of coconut cream.
-- Use 1 tablespoon of my Indian Spice Mix instead of cumin and mustard seeds. Alternatively, replace turmeric, mustard and cumin seeds with ant preferred curry powder or garam masala mix.
If you can’t have corn, replace it with fresh or frozen peas.
-- Feel free to sprinkle some cayenne pepper or chilli pepper on the finished dish, if you’re after spicy result.
How to store this vegan curry:
-- Store in an airtight container in fridge for up to 4 days.
-- For longer storage, divide the curry into smaller portions and store in freezer.
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Brussels sprouts account for 122,645,342 hours of wasted time every single December, Try Brussels sprouts like this once and there is no going back.
40 medium-sized brussels sprouts
4 quarts water + 1 1/2 tbsp kosher salt
1/4-1/3 cup olive oil
1 tsp kosher salt to season sprouts prior to roasting.
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