Try this hearty, spicy, easy chickpea and potato curry full of warm, rich flavours for a wholesome midweek meal for the family! Much cheaper and just as quick as takeout!

Whenever I think about what recipe I want to try next – and I try plan a little in advance so that what I bring you is as seasonal as possible (even if I could eat mince pies all year round) – I tend to default to something sweet.  But even in this blogging world of ever changing food, I also tend to default on what we have for our weeknight meals.  Every time I make something savoury it becomes our new favourite thing.  And we kind of wring all the newness out of it till we get bored.  So in the spirit of keeping up with healthier eating this year, still making sweet things but not being the default, and trying to inject even more variety into our new favourite things I bring you chickpea and potato curry.

Does the world really need another curry recipe?

I tend to look at a recipe as a guideline.  If you lack confidence or experience when it comes to cooking (trust me, I married a complete noob) a recipe is a helping hand to build confidence.  And one of the reasons I tend to test my recipes and test again so that if someone new to cooking arrives at our site they won’t feel intimidated or worse, let down, when they decide to try something.  I HATE wasting ingredients.  And long-fangled, non-sensical, I know that’s not going to work before I even try it recipes were one of the reasons we started this blog.  Over 300 recipes down the line I guess you could say we’ve eaten a LOT of different food!

It’s seen us evolve from vegetarian to vegan.  It’s provided a little bit of income and a lot of stress.  It’s found me some wonderful new people I now call friends.  And I get to share my passions.  Vegan food and dogs 😀

How to make a quick weeknight curry:

One of the best things about making your own food is YOU can control the flavour. For a LONG time I didn’t like curry.  It always felt like they were trying to mask the lack of flavour with as much spice as possible.  Do you love spice?  Phil LOVES spice.  So this chickpea and potato curry is a compromise between spicy and FULL of flavour.  Real hearty, rich, creamy flavour.

Cook the new potatoes in a large pan of boiling water for around 10-15 minutes.  You want them just underdone so they don’t over cook when you add the broccoli.  Add the broccoli florets and cook for a further 5 minutes.  Drain and refresh in cold water.

Saute the onion, ginger and garlic.  Just until starting to soften.

Add the spices and cook another 1-2 minutes.  This is what really brings out the flavour of the spice – garam masala, turmeric, red pepper flakes and chili powder.

Add the coconut milk and creamed coconut.  This is all the liquid you’ll be adding and makes the creamy sauce for the curry.  Then stir in the sugar and pineapple and simmer the whole lot for 5 minutes.  The pineapple is like little jewels of sweet flavour in contrast to the rich, creamy curry.

Add the cooked potatoes, broccoli and chickpeas.  Bubble for just a couple more minutes then season to taste.  Spoon into your bowls and scatter with toasted cashews.

Serve with garlic and herb butter naan bread or perfectly cooked fluffy rice!

Love spicy food that’s full of flavour?

These are our tried and tested favourites (and all vegan too!) …

Spinach and Lentil Enchiladas

Buffalo Broccoli Bites

Spinach and Mushroom Quesadillas

Spiced Baked Beans

Rainbow Vegetable Spring Rolls with Spiced Plum Sauce

I’d also love to hear from you if you make this Vegan Chickpea and Potato Curry recipe! Just leave a comment as it’s so helpful and I love to hear how the recipe worked out for you! Thank you so much!

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