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Chickpea Potato Curry

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Vegan Chickpea Potato Curry | The Vegan Abroad

Confession time: I am currently in Milan, Italy for the semester. Before I left I made enough recipes to post for the few months that I will be here so this blog wouldn’t be a graveyard. This meal is one of the last meals that I made before I left, and is honestly one of the best. Since I have been in Italy I keep on thinking about this meal, and how I can’t wait to make it again once I return home in June. It’s potatoes, chickpeas, and rice. Literally three of my favorite foods. The food in Italy is amazing, but I will just have to continue dreaming about this meal until I return home.

Vegan Chickpea Potato Curry | The Vegan Abroad

Chickpea Potato Curry
Prep time
Cook time
Total time
Serves: 2-3
  • 2 medium-sized potatoes
  • ½ onion
  • 1 clove of garlic
  • ½ can of chickpeas
  • 1 chopped tomato
  • ½ cup nut milk of choice (I used almond milk)
  • ½ tbsp. ground cumin
  • ½ tsp. ground ginger
  • ½ tsp. turmeric
  • ½ tsp. curry powder
  • pinch of cayenne pepper
  1. Cut the potatoes into bite-sized pieces, and boil them until cooked through (about 20 minutes).
  2. Dice the onion and garlic and cook in a pan with water until translucent.
  3. Then add the spices and cook about 1 minute
  4. Add the diced tomatoes and nut milk.
  5. Stir for a few minutes and then add the potatoes and chickpeas.
  6. Let it simmer over low heat for about 10 minutes.
  7. Serve with brown rice. I also topped mine with chili garlic sauce to give it a little kick.

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