The Whole Food Plant Based Cooking Show
Plant-Based Chickpea Potato Curry
Calories: 259kcal
Craving a rich, flavorful curry that’s better than takeout? This Easy Plant-Based Chickpea Potato Curry is packed with bold spices, whole food ingredients, and tasty goodness—without any oil or dairy! Ready in just 30 minutes, this one-pot meal is perfect for busy nights. Serve it over rice or with warm naan for the ultimate comfort food. You are going to love it!
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Equipment
Ingredients
- 1 onion diced
- 3 cloves garlic minced
- 1 tbsp ginger minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garam masala
- ½ tsp cinnamon
- 3 ounces tomato paste (3 tbsp)
- 3 medium potatoes cubed
- 14 ounce can garbanzo beans drained and rinsed
- 1 tbsp dark miso paste or low sodium tamari
- 1 tbsp date paste
- 3 cup vegetable broth low sodium
- ½ tsp cracked pepper
- ½ tsp chili powder optional
Instructions
- Sauté the onions on medium high using a little water or vegetable broth to keep them from sticking to the pan.
- Add the garlic, ginger and spices and cook for a couple minutes.
- Add remaining ingredients, stir well and cover with a lid.
- Cook on medium high for 15 minutes.
- Remove lid and cook until the sauce is to your liking.
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Nutrition
Calories: 259kcal | Carbohydrates: 51g | Protein: 10g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 749mg | Potassium: 1126mg | Fiber: 10g | Sugar: 5g | Vitamin A: 676IU | Vitamin C: 39mg | Calcium: 85mg | Iron: 4mg
