I get asked all the time where my Indian dishes are! Well here’s an Easy Potato Chickpea Curry with tender potatoes, hearty chickpeas, and aromatic spices in a creamy coconut-flavored oat milk broth. 😋
This recipe is similar to my very first Indian recipe I tried – my Spiced Potato Curry but with bolder spices and the addition of some oat milk. I chose oat milk because it is thick and creamy much like coconut milk but without all of that artery-clogging saturated fat.
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Why I Love This Easy Potato Chickpea Curry
100% Vegan, Oil-Free, & Gluten-Free: Like all of my recipes, this is made without any animal products or bottled oils and happens to be gluten-free as well.
One-Pot dish for easy cleanup: I know I hate washing multiple appliances and pans when making a dish. Don’t you? No need with this one! One pot baby!
Super EASY to make: Seriously, you add stuff to a big pot and turn on the burner. Easy peasy. You DO probably want to stir it now and then 🤣.
No Amazon searches for weird ingredients: Everyday pantry ingredients that a lot of you already have.
Made WITHOUT coconut milk – less saturated fat: I know coconut milk tastes amazing in a curry – but oh Lord the FAT! And most of it is artery-clogging saturated fat. So I used oat milk and a little coconut extract. Close enough for me.
Notable Ingredients & Substitutions
Curry Powder
Curry powder is really not used in Indian cooking….what a shocker right? It’s actually a British invention to invoke the ‘essence’ of Indian cooking. But for our purposes here, good ol’ McCormicks Curry Powder will work fine. If you want a bolder flavor you could use Garam Masala instead.
Cayenne
You know I’m a spice head right? If a little heat is not your thing, feel free to cut back or omit.
Oat Milk
Many curry recipes use coconut milk to create their smooth, creamy sauces. But coconut milk is basically the fat that rises after the coconut meat is ground and boiled in water, and most of that fat is saturated fat, the kind that clogs your arteries. So I decided to use oat milk instead due to its thick and creamy texture. Almond or soy milk will work fine but realize your sauce will probably be a lot thinner.
Coconut Extract
Look for this in your spice aisle in your grocery store, next to the vanilla extract. I use a little in this recipe to get some coconut flavor.
*See the recipe card at the bottom of the page for exact quantities and detailed cooking directions.
How To Make Easy Potato Chickpea Curry
Serving Ideas
Serve your curry with or over rice and I like a little cilantro for garnish. If you like Naan bread that would also be a good accompaniment and for an oil-free bread check out my Rustic No Knead Bread Recipe.
FAQ
In short: it’s high in fat and mostly saturated fat.
Here are 2 different doctor’s opinions about consuming coconut milk.
4 or 5 days easily. But if in doubt – throw it out! It also freezes wonderfully.
More Potato Recipes
Easy Potato Chickpea Curry Recipe
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 minutes
Yield: 8–10 servings 1x
Category: Soups
Method: Stovetop
Cuisine: Indian
Diet: Vegan
Description
Easy Potato Chickpea Curry! Tender potatoes, hearty chickpeas, and aromatic spices in a creamy coconut-flavored oat milk broth. 😋
Ingredients
Units
Scale
Instructions
- Using a large soup pot or Dutch Oven, sauté the diced onions with a little veg broth until softened.
- Stir in the garlic & ginger and simmer for 30 seconds.
- Whisk all of the spices together and stir them into the onions. Allow to toast for 1 minute.
- Add the cubed potatoes and stir well so they are evenly coated with the spices.
- Add the chickpeas and stir.
- Add the veg broth, lemon juice, and tomatoes and stir
- Whisk the coconut extract with the oat milk and stir into the pot
- Increase heat to simmer for 20 minutes to until potatoes are tender