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Vegan Chickpea, Potato and Coconut Curry

Vegan Chickpea, Potato and Coconut Curry - A silky, rich, creamy vegan chickpea curry with potato and coconut milk. 

Course Lunch
Cuisine Indian
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Calories 453 kcal


  • 2 400g Chickpea Tins drained
  • 2 tbsp Oil
  • 1 large Onion diced
  • 4 cloves Garlic peeled and crushed
  • 1 inch Ginger crushed or grated
  • 1 Green Chilli sliced finely (Optional)
  • 250 g Plum Tomatoes (tinned) blended
  • 2 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Red Chilli Flakes
  • 1 tbsp Madras Curry Powder
  • 1 tsp Salt Adjust to taste
  • 400 g Coconut Milk
  • 1/2 Lime Juice only


  1. Heat the oil in a large pot over medium heat, then stir in the onions. Cook until dark golden brown. This will take around 10 minutes.

  2. Add the garlic, ginger and green chilli and cook for 1- 2 minute until fragrant.

  3. Pour in the Plum Tomatoes and add the cumin powder, coriander powder, red chilli flakes and madras curry powder (if using) and salt to the pan.

  4. Turn the heat down to low, cover and allow to simmer for 15 - 20 minutes. Check every few minutes and add a splash of water if it is sticking.

  5. Add the chickpeas.

  6. Stir in the coconut milk and cook for a further 5 - 7 minutes.

  7. Squeeze in the lime juice and serve hot with rice or roti/naan.

Nutrition Facts
Vegan Chickpea, Potato and Coconut Curry
Amount Per Serving
Calories 453 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 20g125%
Sodium 653mg28%
Potassium 1189mg34%
Carbohydrates 47g16%
Fiber 6g25%
Sugar 4g4%
Protein 7g14%
Vitamin A 87IU2%
Vitamin C 50mg61%
Calcium 73mg7%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.