This Vegetarian Yellow Chickpea Curry with Potatoes is one my favorite all time curry recipes! The creaminess of the coconut milk, hearty chickpeas, golden potatoes, yellow curry powder, a pinch of cayenne pepper, and a squeeze of lime juice for a fresh POP! This chickpea curry recipe will become your new go to healthy weeknight ONE SKILLET dish! Love an easy meal on a week night!
This recipe really was inspired by the mere fact that I wanted a vegetarian curry recipe. Pretty simple right? I looked in my pantry and saw all the ingredients needed. A can of chickpeas, coconut milk, and a jar of curry paste. Serve over basmati rice or cauliflower rice.
That is what usually inspires my recipes. I LOVE shopping my own pantry. It's fun and it SAVE money. Some other of my pantry shopping recipes are these vegetarian fajitas and this breakfast sandwich, AND these air fryer falafels!
Everything you need to make Yellow Chickpea Curry
Simple yellow chickpea curry is typically made with Thai yellow curry paste. But to save time on making it, I opted on using a blend of yellow curry powder (the usual kind you can find at any grocery store) garam masala, and Thai red curry paste. Other than the chickpeas the ingredient list is quite short!
Yellow Onion - the STAPLE onion. Meaning if a recipe doesn't specify what kind of onion to use, yellow onion is always the choice to go to.
GARLIC - My favorite allium. Great for your gut and elevates most dishes to the next LEVEL.
Yellow Potato - also known as a Yukon Gold Potato. I LOVE how this potato cooks super easily in this sauce and amplifies the YELLOW thing we have going on here 💛 But feel free to use sweet potatoes here too!
Chickpeas aka Garbanzo Beans - because they are the STAR of the show here. So hearty, love the texture, and adds a lot of protein and fiber
Coconut milk - use the full fat unsweetened version k?
Yellow Curry Powder
Basmati Rice for serving and for soaking up all of this yummy curry sauce!
The Process to make this Vegetarian Coconut Chickpea Curry
The BEST thing about this chickpea curry recipe is how SIMPLE it is to throw together on a busy weeknight! For example, Jake and I recently joined a small group at our church and I was able to make this dish in less than 30 minutes in between getting off of work and making it to small group! Plus if you LOVE curry recipes... this is curry dreams but for reals.
Saute - Grab a skillet coat with olive oil and on medium-high heat and get your onions going until softened. Then toss in the garlic, potatoes, and chickpeas.
Simmer - Pour that creamy delicious coconut milk over everything with the curry paste and other spices. Let it simmer away until the potatoes are cooked (easily pierced with a fork)
Stir - Stir it up! Stir occasional to keep infusing that sauce with flavor!
Serve - Serve it over steamed rice (I used brown rice in the photos), add all the cilantro, and a fresh squeeze of lime. And voila! FIN.
A BEAUTIFUL dreamy take out adjacent yellow chickpea curry DONE in less than 30 minutes. AND all in one pan! Less dishes. THAT IS WHAT I AIM FOR PEOPLE!
Food For Thought: According to Dr. Hyman, "“food as medicine”; it’s a combination of beneficial spices including turmeric, which is a powerful anti-inflammatory that can also fight dangerous plaques and free radicals specifically within the brain"
Chicken or beef would be great in this recipe (just make sure to add more time to ensure it is cooked through!). For other vegetarian options, you can use tofu, tempeh, and even lentils would all be great here!
Absolutely. Good for your soul and your body ;). But seriously, these little smushy protein packed nuggets are high in dietary fiber. The good bacteria in your gut will be able to break down the chickpeas slowly so you will have healthy poops. (Yes, I went there. Get used to it. Let's normalize talking about it) 💩 You can actually see how healthy your gut is now with the #bluepoop challenge with Zoe!
Or use my code: THEKITCHENEER10 for 10% off your at home gut test!
LOVE to serve over simple steamed white or brown rice with extra cilantro, and lime juice. You could also serve over cauliflower rice. Another fantastic option is to make mini tacos with naan bread (flatbread). SO GOOD.
How to Store Yellow Chickpea Curry
Store the curry in a glass airtight container, and it will keep up to 10 days in the fridge in an airtight container. Love this leftover as our lunches throughout the week.
This recipe also freezes well! Just ensure you store in a freezer safe container or freezer safe plastic bag. Will keep up to 6 months! You can store it in individual servings over rice and it will keep nicely in the freezer. It makes for quick grab and go lunches! Just grab and it will thaw by lunch, then heat up, and top with fresh herbs!
Looking for other Thai inspired dishes?
Instant Pot Thai Coconut Curry Soup with Crispy Tofu
Whole30 Instant Pot Chicken Pad Thai
Whole30 Air Fryer Sticky Orange Chicken
Lastly, if you make this Vegetarian Yellow Chickpea Curry with Potatoes be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Nothing makes my day more than seeing pictures of the recipes you make from The Kitcheneer!Print
Vegetarian Yellow Chickpea Curry with Potatoes
- Total Time: 25 minutes
- Yield: 4 1x
- Diet: Vegetarian
Vegetarian Yellow Chickpea Curry with potatoes! Chickpeas, golden potato chunks, luscious coconut milk, yellow curry powder, curry paste, all simmered into a glorious yellow creamy curry sauce!
- 1 tbs of avocado oil
- ½ yellow onion, finely diced
- 5 garlic cloves, minced
- 1 medium sized yukon gold potato, diced (You could also use a small russet potato here)
- 1 can of chickpeas, drained and rinsed
- 2 tbs red curry paste
- 1 tbs tomato paste
- 1 tbs yellow curry powder
- ½ tsp cumin
- ½ tsp dried parsley
- ½ tsp crushed red pepper flakes (optional)
- Salt and Pepper to taste
- 1 can of full fat unsweetened coconut milk
In a taco 🌮
- Heat the oil in a large skillet over medium heat. Once the oil begins to simmer, add the onion. Saute until the onion is softened (about 5 minutes). Add in the garlic, potato, chickpeas, curry paste, tomato paste, all spices and stir until combined.
- Pour in the coconut milk and stir until you get a creamy yellow curry sauce.
- Partially cover with a lid and lower the heat and allow to simmer for 20 minutes.
- Remove lid, and stir once more. Add water to thin it if you want it that way or if you like it like i do. I like it just the way it is!
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stove Top
- Cuisine: Thai-Inspired
Keywords: yellow curry recipe, vegetarian chickpea curry, one skillet chickpea curry, whole30 plant based, one skillet curry recipe
This has become my family’s go to for Meatless Mondays! Even the kids love it!