Vegan Potato Chickpea Stew (from "Crazy for Curry" Night with The Alberni Veg Supper Club)

This lovely Indian Vegan Chickpea Stew makes 4 generous servings and takes only 30 minutes to prepare once you have all the supplies in order.  Delicious spiced vegetables simmered in a savory gravy with spinach and raisins.  Toasted cashews and fresh lemon add crunch and zest!

Vegan Potato Chickpea Stew

  • 1 Tbsp Vegetable Oil
  • 2 Carrots, cut into bite-sized pieces
  • 2 Yukon Gold Potatoes, peeled, sliced in to 1/2" OR use Sweet Potatoes (same cut) 
  • 1 Tbsp Garam Masala *
  • 1 tsp. Cumin
  • 1 Tbsp. chopped Garlic (about 2 cloves)
  • 1/2 Cup Chopped Yellow Onion
  • 1 1/2 Cups Vegetable Broth
  • 1 (14 oz) can of Chickpeas (or 2 cups cooked and drained)
  • 4 Tbsp. Raisins
  • 1/3 Cup Cashew Pieces
  • 3 Cups Spinach Leaves
  • 1/4 Cup Cilantro Leaves, chopped
  • 1 Tbsp. freshly-squeezed Lemon Juice


  1. Heat the vegetable oil in a large skillet over medium-high heat.  Once the oil is simmering, add the carrots, potatoes, garam masala, and cumin.  Sauté for 1 minute.
  2. Add in the garlic and onion and stir well.
  3. Pour in the vegetable broth and allow the mixture to boil for 2 minutes.  
  4. Add the chickpeas and the raisins, cover the pan and turn the heat down to medium-low.  Simmer for 10 - 15 minutes or until the potatoes are fork-tender.
  5. Meanwhile, place a dry sauté pan over medium heat and toast the cashews, stirring frequently for 1-2 minutes, until fragrant.  Remove from heat and set aside.
  6. Once the stew is done simmering, stir in the spinach and allow it to wilt for 1 minute.
  7. Stir in the cilantro leaves and lemon juice.
  8. Sprinkle the cashews over the top before serving.


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