This vegan chickpea & potato curry recipe will have your kitchen smelling amazing! Make this easy curry in your slow cooker or Instant Pot.
Updated 2019 with Instant Pot instructions
It’s no secret that I’m not vegan but I do love a good vegan curry every now and then. I have made several different variations of this recipe over the years before finally settling on what you see here. I have also had several different names for this recipe. You may have made this before when it was simply called Slow Cooker Vegan Curry. Same great taste, different name.
Cooking With Chickpeas
Chickpeas, also known as garbanzo beans, are a high-protein legume. They’re one of the two main ingredients in this recipe with potatoes being the other. The recipe calls for cooked chickpeas. I tend to use canned chickpeas but you can use dried chickpeas if you want. If you do, you’ll need to use 1/2 cup of pre-soaked dried chickpeas. When cooked, dried chickpeas almost triple in size. Please note, 1 cup of dried chickpeas will make approximately 3 cups of cooked chickpeas. Hence why if you’re using dried chickpeas, I’m only suggesting about 1/2 cup.
How To Soak Chickpeas
It’s best to pre-soak the chickpeas overnight however you can do a quick one-hour soak as well. Below are instructions on how to pre-soak chickpeas for cooking. If you use canned chickpeas, be sure to drain & rinse them before adding them to the slow cooker or pressure cooker.
- Sort through the chickpeas to remove any debris.
- Add chickpeas to a large bowl & cover with cold water.
- Soak chickpeas minimum 12 hours.
- Sort through the chickpeas to remove any debris.
- Rinse the chickpeas in a colander under cold water.
- Add chickpeas to a large saucepan and cover with 2 inches of water. Bring to a boil & cook for 1 minute.
- Remove from heat & cover for 1 hour. Rinse the chickpeas in a colander under cold water.
What Type Of Potatoes To Use
You can use your preferred potato in this recipe but some work better than others. Waxy potatoes always work best with slow cooker & pressure cookers because they hold their shape during the cooking process. Having said that, like most of my recipes, I encourage you to use the ingredients you have & like. I used yellow potatoes but other suggestions include red potatoes, baby potatoes, fingerlings, or non-waxy potatoes like russet or even sweet potatoes. If you use a non-waxy potato, I suggest you cut them into larger chunks than you usually would. This will help them hold their shape during the cooking process and not turn mushy on you.
Curry powder is a mixture of spices. Most people think that curry powder is a popular Indian spice but it’s not. Curry powder was created by the British (kind of like chicken tikka masala). The main ingredient in curry powder is turmeric which is where it gets its yellow hue. Outside of turmeric, the other spices in curry will differ based on the manufacturer but they usually include spices like cayenne, chili peppers, cinnamon, cloves, cumin, and/or ginger. I wanted to keep things simple so I used a generic yellow curry powder that you can find at your local grocery or online.
Coconut Milk Substitutions
Personally I love coconut milk and I use it very frequently in my cooking. But I understand that’s not the case for everyone. The coconut milk’s purpose in this recipe is to provide the creaminess. If you don’t want to use coconut milk, you can substitute cashew cream (vegan), whipping cream (not vegan) or evaporated milk (not vegan).
Other recipes using curry that you might enjoy:
I used a 3.5-quart slow cooker for this recipe. You’ll know this slow cooker vegan chickpea & potato curry is done when the potatoes are soft. I like to serve this over rice. My favorite garnish for this is chopped fresh cilantro.Print
- 15 ounces cooked, chickpeas (drained & rinsed if using canned)
- 15 ounces full-fat coconut milk
- 1 pound potatoes or sweet potatoes, chopped
- 1/2 pound tomatoes, chopped
- 1/2 cup frozen peas
- 1/2 cup onion, diced
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes (optional, omit if you don’t want spicy)
- 1 tbsp oil (for IP)
- Add all ingredients EXCEPT frozen peas to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6 hours.
- Stir in peas and cook an additional 15 minutes.
- Set pressure cooker to the high saute setting. Once hot, add oil & onions and saute a few minutes until soft. Turn off heat.
- Add the garlic, curry, ginger, cumin, turmeric, salt, pepper, and red pepper flakes. Cook 1 minute stirring frequently.
- Add coconut milk and using a wooden spoon, scrape the bottom of the Instant Pot to remove any bits that stuck to it. Make sure you scrape it well to avoid burning during cooking.
- Stir in chickpeas, potatoes, and tomatoes. Close and seal vent. Select high pressure for 8 minutes. When done cooking, natural release 5 minutes then quick release remaining pressure.
- Stir in frozen peas and cook and additional 5-10 minutes on saute, stirring frequently.
If using dry chickpeas, only use 1/2 cup and pre-soak them first
Vegans stop reading now. Non-vegan readers, if you want to add meat, you can. Occasionally when I make this recipe, I’ll throw in some meat; usually ground chicken or ground turkey. If you use ground meat, I suggest you brown the meat in the skillet prior to adding it to the slow cooker. The cook time will remain the same. You can add up to 1 pound of the meat of your choice whether it be beef, chicken, pork, etc.
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