Run Plant Based

Formerly The Raw Project - Running on a Healthy Vegan Diet

Vegan Curry Yum

by

All is going smoothly for the pups this week, Leela has claimed her ratty old bed back and Miko patiently waiting for more play time.

I am so glad Friday is almost here! It’s been a week with a lot of people in our department still out with the flu and me keeping my fingers crossed. With so much nastiness going around, I was craving something hearty, spicy, and loaded with curry and ginger flare which inspired this chickpea potato curry recipe. Many versions of this recipe use oil for sauteing onions and very calorie-dense full fat coconut milk. That’s intense for a weeknight dinner to me. This version is on the lighter side using unsweetened flax milk and no oil.

It not super quick requiring the potatoes be steamed before cooking, but you could batch steam a bunch of chopped potatoes in advance to have ready in the fridge for the week for recipes like this. Sweet little dogs also love steamed potatoes mixed into their dinners.

Vegan Curry Yum

  • 4 cups chopped potatoes
  • 1 yellow onion, chopped
  • 1 15 oz. can of chickpeas
  • 1 6 oz. can of tomato paste
  • 2 cups non dairy milk
  • 2 cups chopped celery
  • 2 cloves garlic
  • 2 tsp. cumin
  • 1/2 tsp. cayenne (or more if you like heat)
  • 1” chunk fresh ginger
  • 4 tsp. curry powder
  • 4 tsp. garam masala
  • salt and pepper to taste
  1. Steam potatoes for 15 minutes, until tender.
  2. In a medium soup pot, dry saute onions until translucent and add a few spoon fulls of water or veggie broth to moisten if needed.
  3. Blend tomato paste, non dairy milk, ginger, curry powder, garam masala, cayenne, and garlic in a high speed blender.
  4. Add potatoes, chickpeas, celery, and tomato mixture to soup pot and simmer for 10 minutes. Stir in additional water or veggie broth to add moisture if needed. Serve and enjoy! Makes 4 servings.

This is a wonderfully hearty one pot recipe with a warming curried flare, perfect for a chilly winter evening.

It’s pretty light with tomato paste and flax milk, but is very satisfying with a warming tangy tomato flare and gingery heat.

Something about the spice combo feels invigorating and lively and packing plenty of ginger and garlic makes me feel better prepared to fight the germs invading the office.

Add some bright flare to a dreary winter night with this recipe.

 

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Comments

  1. Yum! I can’t get enough curry. Sounds delicious! I’m typing this in Indian Wells, surrounded by mountains, palm trees, lemon trees, and sunshine! I need to move to Cali, you’re so lucky. :)