One-pot potato, tofu and chickpea curry

This easy and healthy potato, tofu and chickpea curry is an easy 30 minute one pot wonder! This easy vegan dish uses red curry paste, vegetable stock and coconut milk as a base to make a seriously delicious and creamy curry. This curry stores for up to 5 days so it's a perfect dish to make in large batches.

This dish is ready in 30 minutes and its all done in just one pot. the combination of flavours work so well together and I love that I even snuck in a bit greenery in there for good measure.

Serve this curry on its own or with rice but do yourself a favour and add chopped peanuts on top for some serious crunch.

Why you'll love this potato, tofu and chickpea curry

• It's made in 30 minutes.

• It's made in one pot - less washing up!

• It uses everyday ingredients.

• It's perfect for making large batches.

Potato, tofu and chickpea curry ingredient list

One of the reasons why I love this curry so much is that I almost always have all the of the ingredients on hand. Here's what you'll need..

• Olive oil

• Onion

• Garlic cloves

• Turmeric

• Cumin

• Oregano

• Chili flakes

• Paprika

• Red curry paste

• Frozen corn

• Frozen baby peas

• Celery

• Brussels sprouts

• Frozen brocoli

• Snowpeas

• Potatoes

• Tofu

• Carrot

• Coconut milk

• Vegetable stock

• Chickpeas

• Coriander

• Peanuts

How to make potato potato, tofu and chickpea curry - Step by step

Putting this curry together couldn't be easier, which is why its one of my weeknight wonders. Here's what you need to do...

1. Sauté the onion, garlic, turmeric, cumin, oregano, chili flakes, paprika and red curry paste with olive oil in a large pot.

2. Add corn, baby peas, celery, Brussels sprouts, broccoli, snow peas, potatoes, tofu and carrot cook until carrot is soft.

3. Add chickpeas, vegetable stock and coconut milk to pot. Cover and cook until potato is soft and sauce has thickened.

4. Serve topped with coriander and chopped peanuts.

What to serve this curry with

I love to serve this curry on top of a bed of basmati rice but brown rice would work well too. I also like to sprinkle some crushed peanuts or cashews on top for some extra crunch.

---

ONE-POT POTATO, TOFU AND CHICKPEA CURRY

Yield: 7 Prep time: 5 minutes

Cook time: 25 minutes Total time: 30 minutes

This easy and healthy potato, tofu and chickpea curry is an easy 30 minute one pot wonder! This easy vegan dish uses red curry paste, vegetable stock and coconut milk as a base to make a seriously delicious and creamy curry. This curry stores for up to 5 days so it’s a perfect dish to make in large batches.

INGREDIENTS

• 1Tbsp Olive oil

• 1 Onion, diced

• 3 Cloves of garlic, diced

• ½ Tbsp of Turmeric

• 1 Tsp of Cumin

• 1 Tsp of Oregano

• ½ Tsp of Chili flakes

• 1 Tsp of Paprika

• 2 Tsp of Red chili paste

• ½ cup of Frozen corn

• ½ cup of Frozen baby peas

• 3 stalks of Celery, washed and sliced

• ½ cup Brussels sprouts, ends taken off

• 1 cup of Frozen broccoli

• 150g of Snow peas, washed and ends taken off

• 2 Potatoes, washed and diced

• 450g of Tofu, diced

• 2 Carrots, chopped

• 2x 450g of Coconut milk

• 3 cups of Vegetable stock

• 450g chickpeas, drained and washed

• 2 Tbsp of Peanuts, chopped

• 1 Tbsp of Coriander, chopped

• 4 cups of Basmati rice

INSTRUCTIONS

1. Heat olive oil in a large saucepan on medium-high. Add onions, onion, garlic, turmeric, cumin, oregano, chili flakes, paprika and red curry paste cook stirring for 2 minutes or until softened.

2. Add corn, baby peas, celery, Brussels sprouts, broccoli, snow peas, potatoes, tofu and carrot cook until carrot is soft.

3. Add chickpeas, vegetable stock and coconut milk to pot. Cover and cook until potato is soft and sauce has thickened. Season with salt and pepper.

4. Wash rice and cook according to packet instructions.

5. Serve curry with cooked rice and top with coriander and peanuts