Easy and cheap: vegan curry recipe with chickpeas

This vegan curry recipe with chickpeas and (sweet) potato is a perfect meal if you like to eat vegan and are looking for a destination for vegetables you have left in or rescued from the supermarket in the nick of time. You can put almost any vegetables in this curry!

Easy meal: vegan curry with chickpeas

For me, curries are the key to a more plant-based diet: insanely delicious, easy to make, packed with vitamins and my family also always welcomes vega and often even vegan meals with chickpeas. Kidproof, in other words! And so I experiment with these in the kitchen. The nice thing about curry dishes is that you can easily meal prepping and make a large portion that you can then eat from for several days. Handy for weekdays! You can also easily freeze curry dishes. About meal prepping you can read more here.

Sweet potato and chickpeas are a good combination.

Legumes in your vegan curry

Chickpeas? Have you discovered them yet? These are delicious legumes and they are so healthy! Rich in fibre, protein, vitamins and minerals. They contribute to healthy digestion, stabilise blood sugar levels and promote satiety, which fits perfectly into a more sustainable diet. So it is also the perfect meat substitute and dried or canned you can store it for a long time. In terms of flavour, chickpeas offer a mild nutty flavour and a firm texture. Whether you roast them for a crunchy snack, incorporate them into a creamy hummus or added to a delicious curry like this one, chickpeas are not only good for you but also make any weekday meal a treat!

In this recipe, we use sweet potatoes, but ordinary potatoes can also be used in this recipe. The advantage is that ordinary potatoes are often a lot cheaper and come from the Netherlands, which makes them a sustainable choice. Sweet potatoes do not usually come from the Netherlands. Although nowadays they do being experimented witht and so they will also be available from Dutch soil on a limited basis in autumn! So nice and tasty to try once!

Easy and cheap: vegan curry with chickpeas and sweet potato

Tasty, easy and vegan. What else do you want from this curry recipe with chickpeas? That it's cheap? Check! This versatile recipe is easy to make on a weeknight and you can use all kinds of leftover vegetables.

4.67 from 3 vote

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Preparation 15 minutes mins

Preparation 30 minutes mins

Total Time 45 minutes mins

Course main course

Cuisine Indian

Servings 4

Kitchenware

• 1 chopping board and knife
• 1 large pan
• 1 saucepan(optional for rice)

Ingredients

  

1x2x3x

• 500 gr dried chickpeas* or 2 tins of canned chickpeas
• 2 tin coconut milk (2×400 ml)
• 1 onion
• 2-4 clove garlic
• 3 cm ginger
• 1 el turmeric
• 1 fluorescent chilli (if you don't like spicy, put in a little less)
• 750 ml hot water
• 2 stock cubes
• 2 large sweet potatoes (Also delicious: plain potatoes, say 8 small ones or 6 large ones.)
• leftover vegetables (e.g. spinach, courgette, aubergine, tomato, potato, carrot and/or cauliflower) (2 vegetables are enough).
• 4 lime leaves (Tip: keep standard in freezer).
• dash olive oil for frying and grilling
• optional rice or flatbread as a side dish
• optional as topping: (vegetable) yoghurt, coriander, pepper, mint, sambal

Instructions

 

prepare vegan curry with chickpeas

• Wash, peel/peel and cut all vegetables and spices. Ginger I also peel before I cut it.
• Briefly fry the onion, garlic and ginger in a large pan.
• Pour in the coconut milk.
• Add the chickpeas. Note: do not add everything if you also want to roast chickpeas in the oven. (tip!)
• Add the hot water with bouillon cubes.
• Add the potatoes and hard vegetables and simmer for 30 minutes until soft (I pre-cook hard vegetables like carrots for 20 minutes).
• Stir frequently.
• Add the soft vegetables such as cucumber only at the last minute and simmer for up to 10 minutes.
• Serve with rice, flatbread and don't forget the yummy toppings! Enjoy!

Roasted chickpea topping

• Keep some chickpeas aside to roast. Place them on a baking tray, drizzle with olive oil, salt, pepper, cumin seeds, chilli and turmeric. And then place in a preheated oven (220°C) for 15 minutes.

Notes

*Dried chickpeas should be soaked for at least 8 hours in a pan of cold water and then boiled for 40 minutes before it can go into your curry.

Keyword budget cooking, chickpeas, vegan curry, sweet potatoes

More food tips from thegreenlist.nl

• Making your own flatbread to go with your curry? Good idea! Check out the recipe!
• Also see: This spicy vegan curry recipe with spinach.
• Also check out this favourite recipe of children and adults: the tastiest stir-fry vegetables.
• Also check out this tasty vegan dessert: sticky rice mango.
  
  

Photo credits: thegreenlist.nl, Alesia Kozik (Pexels) (chickpeas).