Jacqueline Casey 
It wasn’t until I needed to make a vegan meal, that I realized while I have many vegetarian meals in a usual rotation, I struggled to think of a vegan one. Anytime I thought of one, oops there would be milk, or eggs, or more often, lots and lots of cheese. Then it dawned on me that this meal that I make at at least twice a month is a perfect vegan meal. So here is my unintentional vegan meal. My favorite part of this meal is how amazing the curry base is and that you can customize based on what vegetables you have available. While this dish can be cooked in under an hour, it definitely is better the longer it is cooked which is why I sometimes even make this in my slow-cooker. I also love that it makes a good amount which means amazing lunch leftovers.
Options, Substitutions and Tips!
- In this recipe, I used carrots and peas, but I have also used, broccoli, red pepper, cauliflower and zucchini. I think almost any vegetable would taste good in this curry sauce.
- Since I only use about 1/2 of the coconut milk from a can, it gives me the opportunity to make coconut rice! Nothing fancy, I follow the instructions for what the water amount would be (for example 1 cup water-to 1/2 cup of rice) and substract how much coconut milk I have so it ends up being the same amount of liquid to rice ratio and then follow the rice cooking instructions.
- I used 1 and 1/2 tsp of curry powder for this recipe and you can definitely taste the curry flavor, but it is not too “spicy” for the young ones. If you prefer a strong curry flavor, you can increase the amount to 2 tsp.
- I mentioned using a slow cooker. To make in a slow cooker, mix the onion and potatoes in olive oil then add the curry powder so they are coated. Then add the rest of the ingredients and set to 6 hours on low. Update: I made this is my slow-cooker the other night and here is how it looked right when I added the ingredients (but before it cooked) it was delicious, although the next time I do this, I’ll put the peas in at the very end instead of at the beginning.
- The leftovers are so good and this will last in the refrigerator for 4-5 days.
- This is also a great freezer meal. Just let the recipe cool completely down the add to a freezer friendly container. I like using a zip lock bag and writing the date on it. It will last up to 3 months and seriously taste just as good. To defrost, either leave on the counter for a few hours or transfer into the refrigerator for 24 hours and then reheat in microwave or oven.
Potato, Vegetable and Chickpea Curry
A Curry, Coconut Milk and Tomato Sauce make a delicious creamy base in which Potatoes, Chickpeas and virtually any vegetable can be added for a hearty meal. Served over rice or paired with Naan Bread, this is a favorite weekday meal.
- Wok or Large Pan with lid
- 1 cup Yellow Onion (chopped)
- 2 large Yukon Gold Potatoes
- 1 Tbsp Olive Oil (butter can be substituted)
- 1 can 15oz Tomato Sauce
- 1 cup Coconut Milk (about ½ a 15oz can)
- 1 ½ tsp Curry Powder
- ½ tsp Salt
- ¼ tsp Black Pepper
- 1 cup Shredded Carrots
- 1 cup Frozen Peas
- 1 can 15oz Chickpeas/Garbanzo Beans (drained)
- Salt and Pepper to season
Chop 1 small yellow onion or about 1/2 of a large yellow onion so you have at least 1 cup of chopped onion.
Pour 1 Tbsp of olive oil into wok or large frying pan with lid and add onion and curry powder, salt and pepper and stir so onion is coated in what will look like a curry paste. Sauté the onion for about 2-3 minutes on low.
While onion is sautéing, peel and chop potatoes. Then add potatoes to the onion curry and also stir so the potato is coated. Cook for another 1-2 minutes.
Add tomato sauce and coconut milk. Stir to mix and bring up heat to boil for 1 minute.
Bring heat back to low and add shredded carrots, peas and chickpeas. Cover with lid and cook for at least 40 minutes-until potatoes and vegetables are tender.
