“Veganism is not about giving anything up or losing anything; it is about gaining the peace within yourself that comes from embracing nonviolence and refusing to participate in the exploitation of the vulnerable”
― Gary L. Francione
I often get asked about how I enjoy being a “foodie” when eating a bland, vegetarian diet. This always makes me laugh! Why does vegan food always translate into “boring food”? SO WRONG!
I truly enjoy cooking vegan meals for my friends because I like to show off how flavorful vegan food can really be. I often cook recipes that are inspired by traditional Thai, Mexican, or Indian style foods because they heavily rely on the flavor of the spices, rather than the flavor of the meat.
This is why I fell so in love with this recipe for Chickpea & Potato Curry from Recipe Tin Eats. This is an easy recipe and full of flavor! I just add a few tweaks, such as the addition of coconut cream.
I am not able to find all the spice ingredients I like to use overseas, but I am finding a way to make it work. The good thing to remember is that if you are not able to find a spice or there if a flavor you don’t particularly enjoy, feel free to skip it! The dish will still be packed full of flavor.
Vegan Potato & Chickpea Curry
A Caribbean curry from Trinidad that tastes very similar to tomato based Indian vegetable curries.
3 tbsp cooking oil (I use olive)
1 large onion , diced (brown, white, yellow)
2 large garlic cloves , minced
2 tbsp curry powder
1 tsp All Spice powder
1 tsp nutmeg powder
1 1/2 tsp smoked paprika (or ordinary paprika)
2 tsp dried thyme leaves
1 tsp cumin powder
3/4 tsp cayenne pepper
1 tsp white pepper (or 1/2 tsp black pepper)
1 1/2 cups potatoes, cut into cubes
28 oz canned chickpeas, drained
14 oz canned diced tomatoes
1 cup of vegetable broth
1 cup of coconut milk/cream
2 tbsp fresh parsley , finely chopped (for garnish)
Salt to taste
- Heat oil in a large pot over medium high heat.
- Add the Flavor Base ingredients and cook for 3 minutes until the onion is translucent.
- Add the potatoes and cook for a further 2 minutes. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
- Add the chickpeas, tomatoes, vegetable broth, and coconut milk. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened. Add salt to taste.
- Serve with rice and/or sauteed veggies.
A big thank you to my incredibly talented Rachel Yancey for making this incredible video!