Vegan Chickpea, Potato & Kale Curry

The weather has been crazy in my area. It goes extremely cold like in the negative digits to back to the fifties a day or two later. Making the days and nights uncomfortable. The best way I know to fix my cold weather blues is by making a comforting & hearty bowl of rice or quinoa with either a curry, stew or even a warm pot of soup. I’m a foodie, what can I say?

The Chickpeas and Potatoes combined in this dish are extremely filling and satisfying. This recipe can be made into a few different variations. You could always replace the potatoes with vegetables of choice. Eggplant, zucchini, cauliflower or broccoli would be great additions or replacements.

To begin, add in your olive oil to a hot skillet on medium high. Next add in the diced yellow onion and minced garlic.

Then, add in the curry powder, paprika, nutmeg,  dried thyme, cumin, allspice and garlic powder. Mix all the herbs and spices together.

Let that cook about 3 minutes until the onions become translucent & the garlic is fragrant.

Then, add in your peeled and chopped potatoes. Mix that with the spice mix. Let that cook about 12 minutes for the potatoes to become tender.

Then, add in the Chickpeas, vegetable stock and diced tomatoes.

Now add in the chopped kale & diced scallions. Mix everything to combine and let it cook about 20 minutes.

Add in some sea salt to taste and serve with choice of quinoa or rice.

Print Recipe

Vegan Chickpea, Potato & Kale Curry

The bold Curry flavor of Chickpeas and Potatoes combined in this dish are extremely filling and satisfying.

Course

Main Dish

Prep Time

15 minutes

Cook Time

40 minutes

Servings

Ingredients

For the Curry Seasoning

• 2 tablespoons Extra Virgin Olive Oil
• 1 Yellow Onion diced
• 3 Cloves Garlic minced
• 2 tablespoons Curry Powder
• 2 teaspoons Dried Thyme
• 1½ teaspoons Paprika
• 1 teaspoon Garlic Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Allspice
• 1 teaspoon Ground Nutmeg
• ½ teaspoon Ground Black Pepper

For the Curry Add-ins

• 2 Potatoes “Russet” diced
• 2 cans Chickpeas drained
• ½ cup Tomatoes diced
• 2 cups Vegetable Stock
• 2 Green Onions chopped
• 2 handfuls Kale chopped
• Sea Salt to taste

Course Main Dish Prep Time 15 minutes Cook Time 40 minutes Servings Ingredients For the Curry Seasoning 2 tablespoons Extra Virgin Olive Oil 1 Yellow Onion diced 3 Cloves Garlic minced 2 tablespoons Curry Powder 2 teaspoons Dried Thyme 1½ teaspoons Paprika 1 teaspoon Garlic Powder 1 teaspoon Ground Cumin 1 teaspoon Allspice 1 teaspoon Ground Nutmeg ½ teaspoon Ground Black Pepper For the Curry Add-ins 2 Potatoes “Russet” diced 2 cans Chickpeas drained ½ cup Tomatoes diced 2 cups Vegetable Stock 2 Green Onions chopped 2 handfuls Kale chopped Sea Salt to taste

Instructions

1. To begin, add in your olive oil to a hot skillet on medium high. Next add in the diced yellow onion and minced garlic.
2. Then, add in the curry powder, paprika, nutmeg, dried thyme, cumin, allspice and garlic powder. Mix all the herbs and spices together.
3. Let that cook about 4 minutes until the onions become translucent & the garlic is fragrant.
4. Then, add in your peeled and chopped potatoes. Mix that with the spice mix. Let that cook about 12 minutes for the potatoes to become tender.

Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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