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Hearty Vegan Curry with Chickpeas, Beans and Potato

Hearty Vegan Curry with Chickpeas, Beans and Potato


  • Author: Nele Liivlaid
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 minutes
  • Yield: 5 1x

Description

Here’s an absolutely delicious gluten-free plant-based dish for dinner tonight! Make a 30-minute hearty and creamy Indian flavoured vegan curry with chickpeas, potatoes and red beans.


Ingredients

Scale
  • 1 small yellow onion, minced
  • 2 medium or 3 small garlic cloves, minced
  • 1 large celery stalk, diced
  • 1 large carrot, diced
  • 1 medium potato, diced
  • 1 tsp. turmeric
  • 1.5 tsps. crushed cumin seeds
  • 1.5 tsps. crushed mustard seeds
  • 140g, 5oz (¾ + ⅛ cup) unsalted sweet corn, rinsed and drained
  • 240g (8.5oz) unsalted chickpeas, rinsed and drained
  • 240g (8.5oz) unsalted red beans, rinsed and drained
  • 2 tbsps. coconut cream (or cashew sour cream)
  • ¾ tsp. Himalayan salt (or less)
  • Black pepper to taste

Instructions

  1. Start by preparing the spices – toast cumin seeds (from 30 seconds to 1 minute until your nose just gets a whiff of smoke and fragrance) and mustard seeds (2-5 minutes until fragrant and lightly browned, removing from heat when the seeds start to pop) on a dry pan, let cool and crush using mortar and pestle. Or make a bigger batch and grind in a spice grinder.
  2. Next, heat up a few tablespoons of water in a skillet or large pan. After that, reduce heat; add onions and sauté them covered for 2-3 minutes stirring every now and then. Add water whenever necessary.
  3. Then, add the carrots, celery, potato cubes and turmeric; give everything a good stir and sauté on a medium heat until the veggies are tender, about 8 minutes. If you didn’t toast the spices, throw them (crushed) in along with turmeric. Again, add extra water if necessary.
  4. When the veggies are cooked, add chickpeas, beans and corn. If the stew is too dry, add a bit of water. Then, bring to boil and turn off the heat. For a more mushy result, take potato masher or fork and mash the stew until it has thickened to desired consistency.
  5. Finally, season with black pepper, Himalayan salt and fresh herbs like coriander, parsley and/or onion greens. Finish off with lemon juice or lime juice if you like to.

Notes

You’d get 15 GL points

  • Category: Savoury
  • Cuisine: Indian

Nutrition

  • Serving Size: 1/5
  • Calories: 206 kCal
  • Fat: 3.6g (16% of kcal)
  • Carbohydrates: 36.8g (71.6% of kcal)
  • Fiber: 8.2g
  • Protein: 9.4g (18% of kcal)

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