potato and chickpea vegan recipe

Potato and Chickpea Curry

Potato and Chickpea Curry
Recipe type: Mains
  • 6 medium potatoes, peeled & cut into cubes
  • 1 large onion, sliced into thin crests
  • 1 can of 420g chickpeas, drained (*keep the aquafaba/liquid)
  • 2-3 tbsp olive oil
  • ¼ cup tomato paste
  • 1 tbsp curry powder
  • 1 tbsp brown sugar
  • 2 tbsp plain flour
  • 2 ½ cups non-dairy milk
  • Salt & pepper to season
  1. Heat oil & pan fry potatoes until brown. Remove with slotted spoon & sit to one side
  2. Add the onion & fry until translucent (add more oil if necessary)
  3. Stir in tomato paste. Coat onion
  4. Add curry powder, brown sugar & flour. Mix will be dry
  5. Using a whisk, pour in milk slowly & stir until it starts to thicken (use the back of a spatula if your powders do not combine easily & spread across the bottom of the pan to break up)
  6. Add potatoes, chickpeas & seasoning. Heat through
  7. Serve on a bed of rice
*Aquafaba is the perfect replacer for eggs & makes great meringue. Google it!


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