Go Back
+ servings
One pot baked chickpea curry with cauliflower, mushrooms and potatoes
Print Recipe
5 from 11 votes

Vegan Baked One Pot Chickpea Curry with Cauliflower and Potatoes

My baked one pot chickpea curry with cauliflower and potatoes takes no more than 15 minutes to put together. Slow cooking it in the oven gives you hands-free time to catch up with a book or chores, and it allows all the wonderful flavors in the curry to meld together into deliciousness. A vegan, soy-free, nut-free and gluten-free recipe.
Prep Time15 mins
Cook Time1 hr 20 mins
Total Time1 hr 35 mins
Course: Main Course
Cuisine: gluten-free, Indian, nut-free, Soy-free, Vegan
Servings: 8 servings
Calories: 153kcal

Ingredients

  • 3 cups (approx. two 15-oz cans) canned or cooked chickpeas, drained
  • 1 medium onion, sliced thinly
  • 1 small green chili pepper, like jalapeno or serrano. Deseed for less heat, then mince.
  • 1 tsp grated or crushed garlic
  • 1 tsp grated ginger
  • 1 heaping tbsp curry powder
  • 1 tsp vegetable oil
  • 1/2 tsp turmeric
  • 2 cups cauliflower florets
  • 2 medium yellow or red potatoes
  • 2 cups vegetable stock
  • 1/2 cup coconut milk
  • 2 tomatoes, thinly sliced
  • Salt to taste
  • 2 tbsp chopped coriander for garnish

Instructions

  • Preheat the oven to 350 degrees.
  • In a large, oven-safe pot or saucepan, add the oil and when it heats, add the onions, ginger and garlic. Saute for a couple of minutes until the onions start to soften.
  • Add the curry powder, turmeric, and green chili. Saute for a minute, then add the veggies -- cauliflower and potatoes. Reserve the tomatoes for the end.
  • Mix the veggies well with the spices, add the chickpeas, and then add the vegetable stock and the coconut milk. 
  • Add salt to taste, mix well, and if you've used raw potatoes, make sure they are submerged in the liquid. Press them down if they aren't. Arrange the tomato slices on top.
  • Place uncovered in the hot oven and bake 80 minutes. Check once halfway through baking and if the curry looks dry, pour in a little vegetable stock or water around the edges.
  • Remove carefully, sprinkle on the leafy coriander, and serve hot with rice or roti or naan. You can also squeeze on some lemon juice if you like your curry a little tart.

Notes

To make this recipe free of added oils, saute the onions and ginger and garlic in two tablespoons of vegetable stock instead of oil.
To make this recipe in a slow cooker, combine all ingredients in the slow cooker and cook for four hours on a low setting.
 

Nutrition

Calories: 153kcal | Carbohydrates: 23.1g | Protein: 5.2g | Fat: 4.8g | Saturated Fat: 3.3g | Potassium: 574mg | Fiber: 4.8g | Sugar: 3.8g | Vitamin A: 350IU | Vitamin C: 49.5mg | Calcium: 50mg | Iron: 1.8mg