Indian cuisine is one of my favourites. It is delicious, tasty and very versatile. Its base of legumes and vegetables is perfect for vegan food and it is also very varied and healthy. This vegan curry recipe can be customized to taste and you can add whatever vegetables you like.

It is an ideal dish to warm up, since it is eaten hot and has hot spices. In addition, the curry is very easy to prepare and the combination of potato and chickpeas is very comforting.



  • 500 g de patatas (1 libra), peladas y troceadas en dados
  • 1 cucharada de aceite de oliva virgen extra
  • 2 dientes de ajo, troceados
  • 1/2 cebolla, troceada
  • 1 cucharada de jengibre fresco, pelado y troceado
  • 1 cucharada de curry en polvo
  • 1 cucharada de azúcar moreno
  • 1 cucharadita de comino molido
  • 1/4 cucharadita de sal
  • 1/8 cucharadita de pimienta negra molida
  • 1/8 cucharadita de cayena molida, opcional
  • ¾ taza de leche de coco (200 ml) 
  • 200 g de tomates de lata (7 oz) 
  • 1 y ½ tazas de garbanzos cocinados o de bote (250 g)


  1. Cook the potatoes in a pot of boiling water until tender. Strain and reserve.
  2. Meanwhile, add the oil in a pot and when hot add the onion. Cook over medium-high heat until just starting to brown, stirring occasionally.
  3. Add the garlic and ginger, stir and cook for an additional 1-2 minutes or until the garlic begins to brown.
  4. Add the spices (curry, sugar, cumin, salt, pepper and cayenne), coconut milk and tomatoes, stir and cook over medium-high heat for about 15 minutes.
  5. Remove from the heat and beat with a hand blender for a creamier texture. This step is optional.
  6. Add the chickpeas and potatoes and cook for about 5 more minutes.
  7. Serve immediately (I sprinkled some chopped cilantro on top) or store leftovers in the fridge for 5-7 days.


  • You can also use sweet potatoes instead of potatoes.< /li>
  • Add the vegetables, spices and herbs of your choice. If you don’t have any, you can delete it or substitute another.
  • Coconut milk could be replace with another vegetable-milk  unsweetened, although it may not be as creamy. 
  • The tomatoes they can be fresh tomatoes, although in that case you may need to add a little water if it gets too dry. 
  • Instead of chickpeas you can use any legume.
  • Yes If you fancy another type of texture, you can also add tofu.
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